Tortelli di shrovetide

Put a quarter in a saucepan of water, a pinch of salt and 60 g of butter.

Bring to a boil, stirring, until the butter is melted.

Remove the saucepan from heat and rovesciatevi in, all at once, 150 g of sifted flour.

Stir to incorporate the flour to the water and put on low heat.

Stirring constantly, Cook the mixture until it forms a ball that will come off from the walls of the vessel, slightly sfrigolando.

Let cool, stirring; then add to the mixture the zest of half a lemon zest and 2 tablespoons sugar.

Then 3 small eggs are incorporated, one at a time.

Let it sit for an hour and in the meantime, prepare the cream, shelled the remaining 2 eggs, by sliding the yolks in a small saucepan.

Add 3 tablespoons full of sugar and beat with a whisk, hand or electric.

When the egg yolks will be swollen and foamy, add one tablespoon of flour, making it pass by a colander and mix well.

Slowly dilute with 1/4 of milk, stirring, and add the zest of half a lemon.

Put the pot on the fire, in a Bain-Marie.

Cook the custard, stirring constantly with a wooden spoon, until going back to boil.

Remove from heat the Pan, remove the lemon peel, transfer the custard into a bowl and passed on the surface a bit of butter stuck on a fork: forming a protective patina, the butter cream to dry will prevent too much during cooling.

The rest time of the dough, pour olive oil into the bowl of iron for deep-frying, which should be tight, tall and features a removable mesh basket.

When the oil is warm (but not hot) taken with a spoon a bit of dough and, with the help of another teaspoon, slide in oil, one by one, big balls just over cherries.

FRY a few ravioli at a time, so that ' swim ' in oil.

This will run alone in dressing and gonfieranno.

As they become browned evenly and thoroughly cooked, lift the frying basket, drain well and place them immediately to Miss cooking grease on absorbent kitchen paper.

Then toss them in the oven, you'll have first turned on and then off, to keep them warm.

This will FRY all other tortelli, always a few at a time, so that they have the necessary space to swell well.

When you cooked them all, put the cream previously prepared in a sweet syringe mounted with long and thin nozzle.

By placing the tip in a tortello, farcitelo with the cream.

Proceed the same way with all the tortelli, taking care not to make them cool.

When all the tortelli are ready, place on a large serving dish or in a wicker basket covered with a towel.

Spolverizzateli icing sugar and serve immediately, still hot.