{"id":6267,"date":"2016-01-16T03:00:27","date_gmt":"2016-01-16T02:00:27","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6267"},"modified":"2016-01-16T03:00:27","modified_gmt":"2016-01-16T02:00:27","slug":"frittelle-di-ricotta-ada-boni","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/frittelle-di-ricotta-ada-boni\/","title":{"rendered":"Ada Boni\u2019s Ricotta Fritters"},"content":{"rendered":"

Ingredients
\nFor 12-16 fritters <\/p>\n

250 grams ricotta,
\n1 egg,
\n50 grams of flour,
\n1 tablespoon of rum,
\noil for frying,
\nabout 100 grams of sugar <\/p>\n

These fluffy and creamy fritters (sometimes also called \u201ccastagnole\u201d for their size and colour that resemble chestnuts) are part of a recipe for \u201cThe Emilian Great Mixed Fry\u201d in Ada Boni\u2019s cookbook, Regional Italian Cuisine. From fried lamb chops to tagliatelle fritters, fried custard to apple fritters or rice croquettes, in the \u201cGreat Mixed Fry\u201d, the more variety, the better. Fried sweet treats are also typical of Carnival time all over Italy. From Tuscan cenci (fried pastry \u201crags\u201d) to Neopolitan graffe (doughnuts), frying sweets is a tradition to celebrate the final days of abundance and rich foods before the fasting of Lent. There are many versions of ricotta fritters that differ from region to region. Ada Boni\u2019s are simple, delicate and creamy. You could add 2 tablespoons of sugar to the filling if you like, and a grating of orange or lemon zest or some vanilla extract are nice additions. You could also substitute the rum for some vin santo, sambuca or Marsala.
\n

\"gran<\/a>

gran fritto misto all’ emiliana – the emilian great mixed fry<\/p><\/div>
\nCombine ricotta, the egg, flour and rum to create a creamy mixture. Heat enough oil in a small saucepan so that the fritters can float. Use two spoons to place portions of the mixture (about the size of chestnuts) in the hot oil and cook them until they are puffed and well-browned \u2013 it should take about 90 seconds. If they are cooking too quickly, lower the flame slightly. Drain the fritters on kitchen paper and, while warm, roll them in the sugar to coat. <\/p>\n

source: cucina.corriere.it\/
\n<\/p>","protected":false},"excerpt":{"rendered":"

Ingredients For 12-16 fritters 250 grams ricotta, 1 egg, 50 grams of flour, 1 tablespoon of rum, oil for frying, about 100 grams of sugar These fluffy and creamy fritters (sometimes also called \u201ccastagnole\u201d for their size and colour that resemble chestnuts) are part of a recipe for \u201cThe Emilian Great Mixed Fry\u201d in Ada Boni\u2019s cookbook, Regional Italian Cuisine. From fried lamb chops to tagliatelle fritters, fried custard to apple fritters or rice croquettes, in the \u201cGreat Mixed Fry\u201d, the more variety, the better. Fried sweet treats are also typical of Carnival time all over Italy. From Tuscan cenci (fried pastry \u201crags\u201d) to Neopolitan graffe (doughnuts), frying sweets is a tradition to celebrate the final days of abundance and rich foods before the fasting of Lent. There are many versions of ricotta fritters that differ from region to region. Ada Boni\u2019s are simple, delicate and creamy. You could add 2 tablespoons of sugar to the filling if you like, and a grating of orange or lemon zest or some vanilla extract are nice additions. You could also substitute the rum for some vin santo, sambuca or Marsala. gran fritto misto all’ emiliana – the emilian great mixed fry Combine ricotta, the egg, flour and rum to create a creamy mixture. Heat enough oil in a small saucepan so that the fritters can float. Use two spoons to place portions of the mixture (about the size of chestnuts) in the hot oil and cook them until they are puffed and well-browned \u2013 it should take about 90 seconds. If they are cooking too quickly, lower the flame slightly. Drain the fritters on kitchen paper and, while warm, roll them in the sugar to coat. source: cucina.corriere.it\/<\/p>\n","protected":false},"author":7,"featured_media":6269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796,1],"tags":[854,956,955,957],"class_list":["post-6267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","category-senza-categoria","tag-emilia","tag-fritters","tag-fritto","tag-ricotta"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6267"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6267\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6269"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}