|The town of Alimena
Foods and cook recipes Alimena
Cake flour gr. 300, 6 egg yolks and 6 gr butter. 100, a pinch of salt, water gr. 425 g fresh ricotta. 300 gr sugar. 200 g dark chocolate. 100 gr pumpkin. 50, candied orange peel.
Put a pan on the fire with water and butter. As soon as the water has come to a boil and the butter is melted, turn off the heat and pour all at once into the pan the flour with a pinch of salt.
Scrambled quickly to mix, and put on the fire until the flour will not detach from the vessel walls (10 minutes).
Let cool and resume to work in cold adding to the mixture, one by one, the egg yolks, and then, again, little by little, the whites beaten until stiff, waiting each time you are well absorbed into the dough before move to the next or to the rest of the yolk clear.
The mixture should be soft and smooth. At this point, take it by the spoonful and pour it in a pan of hot oil to fry. For each sfincia take two to three tablespoons of pasta. Let brown on all sides, and put the sfince to dry on absorbent paper.
Just be cool, pour on each of the cream cheese you have prepared in the usual way with sugar, chocolate and pumpkin. Garnish the sfince with a candied orange peel.