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Carnival week is here. The word
Carnival probably derives from the Latin carnem levare literally
remove flesh. Indeed, during Lent, for religious reasons, it
was forbidden to eat meat and Lent starts immediately after
Carnival. It is one way of remembering "to enjoy oneself and
let off steam now before the period of penitence starts." Carnival
was originally the time of bingeing, a welcome stage prior to
the forthcoming pangs of hunger one would feel throughout the
fasting of Lent. Its main dishes are therefore, delightful and
tempting and include gluttonous puddings that literally make
your mouth water. Part of this tradition are potato gnocchi
(dumplings), a major feature at the Verona Carnival, sweet fritters
called in many different ways according to region in Italy,
tortelli and fritelle.
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Apple fritters
Venetian style |  |
100 g./ 3 1/2 oz. white flour - 25 g./1 oz. castor sugar - rennet apples - 1 egg - 1 cup distilled grappa (aqua vitae) (Pinot grigio S. Margherita) - olive oil - 1 cup milk.
Peel and slice apples à la julienne. Create a fluid paste out of the egg, flour, grappa, milk, sugar and salt. Place the apple slices in it and fry the mixture in individual dumplings (using a tablespoon) in the scalding hot oil. Drain fritters using a skimming-spoon, dry them on grease-proof paper and serve hot. If you wish, you can add raisins to the apples.
N.B. Ingredients are given for 4 portions.
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