Biba's Northern Italian Cooking - Biba Caggiano [73]
Let’s not forget fresh fruit. It should always be present in an Italian dinner. In winter, slice oranges and serve them with a liqueur sauce—or poach some ripe pears in red wine. In summer, choose the best strawberries, raspberries, peaches and apricots. Arrange them beautifully on a large platter and you will have an eye-catching instant dessert.
APPLE FRITTERS
Frittelle di Mele
Most countries have an apple fritter dessert. This is the Northern Italian version.
MAKES 4 TO 6 SERVINGS
4 large apples
¾ cup plus ⅓ cup sugar
5 tablespoons rum or other liquor
2 eggs, separated, at room temperature
¾ cup milk
6 tablespoons all-purpose flour
Pinch of salt
Oil for frying
⅓ cup sugar
Core and peel apples and cut into rounds. Combine apples, 3¼ cup sugar and rum or other liquor in a large bowl. Cover bowl and let apples marinate 2 to 3 hours.
Beat egg yolks in a medium bowl. Beat in milk. Gradually sift in flour, mixing constantly. Beat egg whites and salt in a small bowl until stiff. Fold beaten whites into batter.
Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Dip apple rounds into batter. Using a slotted spoon, lower a few rounds at a time into hot oil. Turn fritters. When golden on both sides, remove from oil with slotted spoon. Drain on paper towels.
Arrange drained fritters on a platter. Sprinkle with ⅓ cup sugar. Serve hot.
RICE FRITTERS
Frittelle di Riso
You will eat these fritters as fast as you can make them.
MAKES 6 TO 8 SERVINGS
2 cups milk
½ cup arborio rice, page 5, or other short-grain rice
2 tablespoons butter
½ cup granulated sugar
Grated zest of 1 lemon
3 eggs, separated, at room temperature
6 tablespoons all-purpose flour
3 tablespoons rum
Pinch of salt
Oil for frying
Powdered sugar
Bring milk to a boil in a medium saucepan. Add rice and cook uncovered over medium heat 10 minutes. Stir in butter, granulated sugar and lemon zest. Cook 15 to 20 minutes longer, stirring mixture several times.When rice is done, all milk should be absorbed.
Place rice mixture in a bowl to cool until it is just warm.When rice is warm, add egg yolks, flour and rum; mix well. Beat egg whites and salt in a medium bowl until stiff. Fold beaten whites into rice mixture.
Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Drop batter a few tablespoonfuls at a time into hot oil.Turn fritters.When golden on both sides, remove from oil with a slotted spoon. Drain on paper towels.
Arrange drained fritters on a platter. Sprinkle with powdered sugar. Serve hot.
CHEESE FRITTERS
Frittelle di Ricotta
Watch these Cheese Fritters puff up into little golden balls.
MAKES 8 SERVINGS
4 eggs
½ cup granulated sugar
Few drops of vanilla extract
2 teaspoons baking powder
1 pound ricotta cheese
1 cup all-purpose flour
Oil for frying
Powdered sugar
In a large bowl, beat eggs until fluffy. Add granulated sugar, vanilla and baking powder; mix well. Mix in ricotta cheese. Fold in flour a little at a time. Cover bowl and let batter stand at room temperature 1 hour.
Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Drop batter a few tablespoonfuls at a time into hot oil.Turn fritters.When golden on both sides, remove from oil with a slotted spoon. Drain on paper towels.
Arrange drained fritters on a platter. Sprinkle with powdered sugar. Serve hot.
SWEET PASTA FRITTERS
Sfrappole
Eat Sfrappole in Bologna and Cenci in Florence. Each region