And here we go. Finally posting again after a month of forced blogging eclipse. Meanwhile, Stockholm has got the right amount of snow to call it winter and we are enjoying the coziness of our homes as much as we can. Waiting for the sun to come out to make a snowman. And a snowball fight. And to run our red sled. Or simply to roll ourselves in the white sugar-like crystals…
I am thankful to the Italian group Quanti Modi Per Fare e Rifare, led by Anna and Ornella, for giving me the right inspiration (and yet another deadline) to do something creative again in my kitchen. This month the chosen dish was from Fr@, who was so nice to share her family recipe for tagliatelle dolci, a traditional Italian sweet treat that is prepared around this time of the year to celebrate Carnival. They remind me of le frappe, something my mom used to make every February.
You need: 350 g (little more than 3 cups) all-purpose flour, 3 table-spoon sugar, 3 eggs, 40 g (little more than 1/8 cup) melted butter, the grated zest of 3 oranges and 3 lemons (best if organic), a pinch of vanilla powder (or extract). Oil to fry, powdered sugar to garnish.
How to: Step 1. Mix all the ingredients together and form a ball. Step 2. Flatten the dough as if you were making home-made pasta (which means, make it pretty thin and elastic with the help of extra flour and a rolling-pin) and cut into fettuccine-like stripes with a knife. Step 3. Deep-fry a few fettuccine at a time until golden, making sure that the oil does not burn (keep an eye on the oil temperature, it does not have to smoke, only to lightly bubble). Drain the fettuccine on bread paper possibly (it sticks less).
CONSIDERATIONS: In the original recipe the grated zest and sugar were used as a filling. I preferred instead to mix all together, slightly increasing the amount of sugar and flour. This made it easier on my little helper… we both had a lot of fun doing these fettuccine and the all went super smooth (read it as=not a huge mess to clean up afterwards). The resulting shapes were so interesting to look at it felt a shame to eat them… but we did, yum, and they were light and incredibly zesty. Buon carnevale a tutte le fantastiche cuoche italiane vicine e lontane!