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https://www.raiplay.it/programmi/esem... - Mauro and Mattia Improta prepare a typical Carnival dessert, the Caleni gloves. Ingredients: 250 g flour 0, 40 g sugar, 2 eggs, 20 ml milk, 10 ml limoncello, 10 ml seed oil, lemon zest, 3 g bicarbonate, vanilla, 1 l frying oil, salt; Cream: 500 ml milk, 70 g corn starch, 150 g sugar, lemon zest, 220 g egg yolks Procedure: Dough: using the whisks, beat the whole eggs with the sugar until frothy. Add the limoncello (or other liqueur), the milk and, subsequently, the seed oil. Mix, then incorporate the vanilla, the bicarbonate and, finally, the flour. Work until you obtain a smooth and soft dough. Cover and let rest for at least half an hour in the refrigerator. When the dough has become firm, roll it out, when cold, with a rolling pin, to a thickness of about 1-2 cm. Using a serrated pastry wheel, cut the pastry into strips 8 cm long and 2 cm wide. Thin each strip with a rolling pin, then fold it over on itself, lengthwise, joining the serrated ends (without pressing too hard). Close the strip obtained into a donut shape, sealing the joint well with a little water. Immerse the gloves in hot (at 170°) and deep oil and let fry, turning, until evenly golden. Cream: heat the milk in a saucepan, with the lemon zest. Separately, work the egg yolks with the sugar, then add the starch and mix again. Dilute the batter with the hot milk. Return to the heat and, stirring with a whisk, thicken. Pour the hot cream onto a cold tray, cover with cling film and leave to cool in the refrigerator. Serve the gloves with tufts of cream on top.