Today I bring in Sardinia, a region where the carnival is strongly felt, to do together arrubiòlus, Sardinian ricotta and saffron damselfish, typical of the Carnival period. The name “is arrubiòlus” (rujolus in northern Sardinia), derived from “red” which in Sardinian means red. This is because these pancakes, traditionally made in the shape of polpettina, They have in the mix egg yolks, orange zest and saffron, that give the pancake a reddish color. the arrubiòlus (also called “brugnolus de arrescottu”), which they are very sweet, They are really easy to prepare. The recipe is from my mother-in-law, then well-proven, like all recipes to SARDINIAN CUISINE that audience and that I have done to her or Sardinian chef.
I remind you that Italy is full of sweets that traditionally prepare for Carnival. We find different, as the talk, struffoli or damselfish, among my CARNIVAL RECIPES.
We come to some small notations: to do the arrubiòlus you need the ricotta, dry well. Let it drain overnight in the refrigerator. In Sardinia, to prepare these pancakes Carnival, together with ricotta cheese it is also using a slightly soured, the 'case axedu', which it is impossible to find outside the island. Yet, do not hold back in the rind of citrus fruits and saffron in, fundamental for taste. Finally, in the area of Sarrabus these pancakes, Once cooked, They are glazed in warm honey with orange zest (as struffoli). But in Cagliari most often they found sprinkled with granulated sugar (such as damselfish). I opted for the latter approach and I used a sugar cane, but next time I'll try to ice them with honey because I think it should be sensational. I seem to have told you everything, then, good fried and good day!
500 grams of very dry cottage cheese (I suggest you buy 600 grams because draining lose weight)
300 grams of semolina
200 grams of caster sugar
a spoonful of milk which dissolve saffron
a pinch of fine salt
5 egg yolks
the grated zest of two oranges and two biological organic lemons
5 grams of baking powder
a sachet of saffron or the equivalent in pistils
peanut oil for frying, to taste
semolina for insemolare the arrubiòlus, to taste
granulated sugar or honey to garnish the arrubiòlus, to taste
To prepare arrubiòlus, sardines damselfish carnival with ricotta and saffron, I suggest buying the cottage cheese the day before and leave in a colander, covered with plastic wrap, so you lose excess water. More will dry cottage cheese, better will be the pancakes. Pour the semolina on the work surface, make a well in the center and break eggs. You can choose to put 3 whole eggs or egg yolks 5. Mix coarsely, then add the ricotta, granulated sugar, Salt, the grated rind of orange and lemon and saffron dissolved in a little warm milk (a spoon).
Mix vigorously by hand until mixture is smooth power from which derive a loaf. The mixture may look slightly wet or sticky: is normal. Wrap the dough dough in clingfilm. Allow to stand for at least 30 minutes at room temperature.
With hands slightly wet, obtain from the dough many pieces of the same size and, rolling them between your hands, make balls: no matter the size, but it is essential for cooking the balls are all of equal weight. You can make Sardinian cheese crackers big as walnuts or at Medlar, the difference will be only in cooking times. I like the pancakes small.
Switch each arrubiòlus in semolina and fry in peanut oil or high oleic sunflower at 165-170 degrees. The Sardinian ricotta and saffron pancakes will be ready when they come to the surface and take on a brown color (hence the name arrubiòlus, Arrubiu in Sardinian means red). Drain the arrubiòlus from the excess oil by putting them on sheets of absorbent paper. When the sardines Carnival pancakes will warm, you can roll them in granulated sugar (I used the cane) or glaze them in a pan with lightly heated honey with grated orange zest inside, as we do in the area of Sarrabus, arrubiòlus and decorate with candied orange peel. Bon appétit!