Carnival brings with it a riot of irresistible fried sweets, from the classic chiacchiere and castagnole to lesser-known but equally delicious specialties. Among these, the sweet carnival tagliatelle, an ancient recipe from Emilia-Romagna that combines the tradition of fresh pasta with the deliciousness of sugar and frying. Let's discover together the history, curiosities and the recipe to prepare them at home!
History and curiosities of sweet Carnival tagliatelle
Le sweet fried tagliatelle have their roots in the rural tradition of Emilia-Romagna, where fresh pasta was not only the protagonist of savory dishes, but was transformed into rustic and genuine desserts. According to legend, skilled housewives, to avoid waste, sprinkled the leftover puff pastry with sugar, rolled it up and fried it, giving life to these irresistible crispy and fragrant spirals.
A dessert humble in its origins, but extraordinary in its taste, which over time has evolved into a real specialty to be celebrated during the Carnival. Their characteristic spiral shape is not only an aesthetic detail, but symbolizes abundance and celebration.
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With the addition rum in the dough enhances their flavor with an unmistakable aromatic touch, but for a more delicate version you can replace them with vanilla or orange zest.
Perfect to enjoy on its own, sweet fried tagliatelle pair beautifully with a coffee or a glass of Vin Santo, for an experience of pure, authentically Italian pleasure.
Tagliatelle Recipe
Ingredients (for about 4 people):
- 200 g of 00 flour
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon rum or aniseed liqueur (or Marsala)
- Grated zest of 1 lemon
- 1 pinch of salt
- Icing sugar to taste
- Peanut oil for frying
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Preparation:
Impasto the flour with the eggs, the liqueur, the sugar, the lemon zest and the salt until you obtain a smooth mixture. Let it rest for about 30 minutes wrapped in cling film. Roll out the puff pastry thin with a rolling pin or pasta machine.
Sprinkle with sugar the puff pastry, then roll it up on itself to form a compact roll. Cut into rounds of about 1 cm and open them slightly. Fry in plenty of hot oil until the spirals are golden and crispy. Drain on absorbent paper and sprinkle with icing sugar before serving.
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