Frittelle De Corleone

15.09.2008 | Author: Cook | Posted in Great chefs of NY
Find out how to cook Frittelle De Corleone in
Recipes Library - More than 100 Recipe categories! Best Free Recipes from Around the World! More than 70000 Recipes! New Recipes Every Day!



Frittelle De Corleone


Servings: 6
Ingredients: 

  • 1/4 c  Raisins, golden                     2 lg Egg yolks
    • 

  • 1/2 c  Marsala OR                        1/2 c  Milk
    • 

  • 1/2 c  Sherry, sweet                            Oil, vegetable
    • 

  • 1 c  Flour, all purpose                       Sugar, powdered
    • 

  • 1 pn Salt
    •

Soak the raisins in Marsala for 30 minutes.

Drain the raisins, reserving the wine. Put the flour and salt
into a mixing bowl. Stirring very gently with a wooden spoon,
gradually blend in the wine until smooth. Stir in the egg yolks and
just enough milk to bring the batter to the consistency of a thick
cream sauce.

In a large skillet, heat 1 inch of oil to 375 F. Using about 3
tablespoons for each fritter, spoon batter into the oil; DO NOT CROWD.
Fry the batter until golden, turning once, 4 to 5 minutes.

Drain on paper towels; repeat with remaining batter. Dust with
powdered sugar and serve hot.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Alfredo Viazzi, Cafe Domel Restaurant, New York

—–





Leave a Reply

( Please don't put any LINKS, otherwise your comment will be not shown! )

Additional Articles From "Great chefs of NY"