Venice is at its’ most colorful at Carnevale
The Maria Liberati ShowGourmand World Award winning author/Celebrity Chef Maria Liberati intersects where food meets art, travel and life! Join Maria as she interviews fascinating guests in food, wine, culture, art , literature. Guests let us in to their food world and answer the question "What does food mean to you" and share the special connection food has in their life. Maria has a talent for creating common ground for people from all walks of life and many varied talents through one common denominator-food. Discover what food means to you, your life ,your history, your persona. Support this podcast: <a href="https://anchor.fm/maria-liberati/support" rel="payment">https://anchor.fm/maria-liberati/support</a>
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Maria shares some of her memories and souvenirs from Carnevale – Italy’s mardi gras – including recipes, history and more!
Enter, “The Maria Liberati Show,” based on her travels, as well as her Gourmand World Award-winning book series, “The Basic Art of Italian Cooking,” and “The Basic Art of…” Find out more on https://www.marialiberati.com
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Carnivale Di Venezia, is a very good reason to indulge the culinary senses. As food plays a significant role in celebrations, is there a better time to enjoy the annual apple harvest. The friendly competition of apple bobbing, or as the Scottish refer to it, dooking, remains a favorite. The most memorable part of Carnevale is the food, especially the specialty sweets made for this holiday. Celebrate the spirit of Carnevale by making the Carnevale sweet of frittelle
Frittelle
Ingredients (for 6 people):
- 1 lb flour
- 1 cup raisins
- 2 tablespoons pine nuts
- 1 tablespoon sugar
- 2 eggs
- 1 cup milk
- I/2 cup grappa
- 1 packet brewer’s yeast
- a pinch of salt
- peanut oil to fry
- icing sugar to decorate
Method
Melt the brewer’s yeast and sugar with a bit of warm water, then add flour, the eggs, grappa, milk and a pinch of salt. Mix everything and knead it for a while until you see some kind of small air bubbles forming on the surface. Cover then with a napkin and leave it in a warm place to enable it to rise. When the dough has doubled its volume, add the raisins (and pine nuts). Make balls with a teaspoon and gently slide them into the boiling peanut oil (The oil should be deep enough to cover the small balls but do not to put too many of them in at a time). When they rise to the top,, turn them over, so that they brown evenly. Dry them on kitchen paper, sprinkle with icing sugar and enjoy your fritoe! (Venetian dialect for frittelle
For more great recipes for any Holiday or to make any day a Holiday..get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
