CASTAGNOLE ALLA RICOTTA
Ingredients
- FRILLO
- 0,500 Kg
- CREMA RICOTTA
- 0,500 Kg
- Whole Eggs
- 0,150 kg
- Sugar
- 0,100 Kg
- LIEVITOR
- 0,010 kg
- Flavors
- q.b.
- First pour the eggs, sugar and CREMA RICOTTA into the planetary mixer with a “herringbone” attachment, then the mix and lastly LIEVITOR
- Blend for 30 seconds on low speed and 2 minutes on high speed
- Pour the dough onto the worktop and form small dumplings weighing around 10 g
- Fry at 170°C for about 2 minutes, turning them continuously
- Before they cool, sprinkle with granulated sugar
** Flavor to taste with vanilla and grated lemon zest