Stuffed shells (bombe ripiene)

2_19272 BOMBS FILLED with INGREDIENTS for 4 PEOPLE 500 g flour 00, 230 g yellow-fleshed potatoes floury, 200 g boiled fresh whole milk, 2 eggs, 50 g sugar, 50 g soft butter (or FAT), 12 g fresh Brewer's yeast, grated citrus peel and, if desired, natural vanilla, one tablespoon of salt, granulated sugar, a sprinkling of cinnamon powder, pastry cream ready.

Pour the flour In planetary, boiled potatoes (passed in the potato masher and let cool), the crumbled yeast, sugar, eggs, butter, natural flavourings, salt up and worked for about 20 minutes until mixture is smooth and quite soft.

Place the dough in a large bowl, cover with a clean cloth and let stand for about 30 minutes.

Deflate the dough, prelevatene of small portions from approx.

65 g each and formed balls (if necessary, use of flour); place on a baking tray lined with baking paper and let rise until doubled in volume, about an hour.

FRY then bombs in plenty of peanut oil (or lard) to 170° C, often turning the Cupcakes in order to obtain a uniform Browning.

Drain briefly on paper towels and, still hot, rotolarle in granulated sugar flavoured with cinnamon.

Served just warm bombs and/or consumatele.

It is possible to enjoy au naturel or siringarle in several places (at the base) with custard ready and dense.