Queens Blvd Court House 120-55

ARRUBIOLUS ALMONDS - FRIED CHEESE PANCAKES ..

Here are other fried carnival. These are the sweets that take on different names depending on the area of \u200b\u200bSardinia. They are delicate cheese fritters scented with saffron and citrus.

The root of the word for this dessert is "red" and this comes from the yolk probabilmete, from orange and saffron.

Once these fried cakes can be finished in various ways ...

you decide to pass them in granulated sugar and sprinkle with powdered sugar, dip warm honey in the hot wort to sapa, sapa, or in groups.

Ingredients for about 70 fritters:

• 400 grams of ricotta (already deprived of serum)
• 300 grams of cheese first
• salt 4 egg yolks 120 gr sugar
• 220 grams of semolina
• 2 sachets of saffron
• 4 g baking powder
• the grated zest of 3 oranges
• the grated rind of 2 lemons 1 pinch salt

For the icing:

• 450 grams of wildflower honey
• entire rind of 3 oranges

Method: The night before

wrap the cheese in a clean cloth and put it in the fridge to dry it for good (used at least 430 grams of ricotta because The weight is reported to already dry ricotta).

Prepare flavored honey that you will need for glazing.

Heat the honey over low heat with the orange zest into the fragmented and leave to infuse overnight.

The next morning the grated cheese to be very dry and collect them in a bowl.

Do the same with the first cheese salt and add to the ricotta.

Add sugar to cheese and processed with the whip of the mixer or by hand for several minutes until the mixture is smooth.

Add the peel of citrus fruit and eggs are still working with the whip.

Finally add the flour to which you have mixed with saffron and yeast.

mixed with the leaf for a few minutes to make the dough omogeneo, morbido ma sostenuto.

In ultimo aggiungete il sale e amalgamate.

Lasciate riposare l'imnpasto nella ciotola per 30 minuti almeno.

Superato il riposo prelevate piccoli pezzi di impasto con il cucchiaino e formate delle polpettine della dimensione di una piccola noce.

Passatele nella semola rimacinata e sistemate in un piatto. Una volta che le avrete preparate tutte accendete l'olio e portatelo a 170 °C .

Abbassate il gas e tuffate i dolcetti nell'olio. Una volta che le frittelline salgono in superficie rigirarle di continuo con una spumarola fino a che non assumeranno un colore arancio bruno come potete vedere in foto!.

Scolate su carta assorbente and proceed the same way for all the biscuits.

Once cool, prepare the icing.

Heat the honey that had prepared the night before and remove the orange peel.

Pour into a large pot and when it is hot tuffateci arrubiolus few at a time. Rigirateli to completely remove them with a frosting spumarola placing them in a large plate without overlapping.

Proceed in the same way all arrubiolus frosting and icing for a better and let them rest 15 minutes glassateli the same for the 2nd time ever advanced in warm honey.

nutritional values \u200b\u200brelate to each arrobiolus after frying.