Tortelli del convento
Instructions
Put on the heat a saucepan with milk and very cold water: Add the butter in small pieces, a packet of Vanillin, a pinch of salt and a teaspoon of granulated sugar.
When you raise the boiling point, remove the Pan from the stove and stir the mixture white flour is made by rain down from sieved, stirring continuously and vigorously with a wooden spoon until you have a smooth and compact paste, pour it on the marble table (or on a plate) and allargatela, leaving it cool: put it back in the saucepan and carefully, one at a time, the four eggs.
Put the saucepan on the heat of deep fried with plenty of fresh oil: when it's hot, but not too much, add the mixture to half tablespoons.
Cooking will form Golden and puffy tortelli: drain them from the oil and place them on kitchen paper and fry the other.
Eventually arrange the tortelli in a serving dish, spolverizzateli with powdered sugar and serve immediately.
Ingredients and dosing for 8 persons
- 175 g of 00 white flour
- 125 g of milk
- 60 g of butter
- 4 small eggs
- 1 sachet of vanillin
- Little of granulated sugar
- Little of icing sugar
- Seed oil
- 1 pinch of salt