Also on the subject of Carnival, walking around Italy today we try the chock-full of potatoes, also called Neapolitan staples. Soft sweet pancakes typical of Carnival and St. Joseph, with the potatoes in the dough, that give these pancakes an exaggerated softness. Actually, potato-based wedges are not only found in Campania, but also in other regions, like Sardinia, where they take other forms and other names (zippulas property). Carnival's fried sweets, In fact, are purely regional recipes, that have in common the simplicity of the ingredients (eggs, milk, flour, butter, sugar, peel of citrus fruits) and the fact of being, almost always, fried in oil or lard.
If you take a look at my article on REGIONAL DESSERT RECIPES FOR CARNIVAL, i'm sure you'll find inspiration between struffoli, chatter, castagnole, acciuleddos property, apple pancakes, Sicilian ricotta ravioli and much more. To help you, i shot even a short video tutorial che you can find on my Vimeo Canal.
My tips for perfect potato wedges
The chock-full of potatoes are extremely simple to prepare, but they require double leavening. You just have to be patient, also because by putting little yeast they will rise longer, but they will also stay fluffy longer. You can make the dough by hand, you won't have any problem, or in the planetarium.
As in any respect-respecting fry, My Recommendations are always the same: use a wide and edged wok altthe, fry in dive, or in abundant peanut seed oil or high oleic sunflower oil and maximum attention to the oil temperature. As always, I suggest you buy in a specialized store or on Amazon an indispensable kitchen thermometer. If the oil is too cold, In fact, frying would be springy and impregnated with oil. If too hot, the wedges would color too quickly remaining raw inside, and they would take on an unpleasant bitter aftertaste.
At this point, you just have to boil the potatoes and try these really good sweets, soft and light to celebrate Mardi Gras. The recipe is from master pastry chef Sal De Riso. Have a good day!
250 grams of flour 00
300 grams of potatoes
2 grams of dry brewer's yeast or 6 grams fresh
2 whole eggs
50 grams caster sugar
50 grams of butter at room temperature
the grated rind of an orange and a lemon organic
peanut oil or high oleic sunflower, to taste
caster sugar to decorate the wedges, to taste
Neapolitan potato wedges are very simple to make. There are two leavenings, but don't be afraid, you'll come very well.
Boil the potatoes, peel them while they're still hot and crush them. Let them cool. Put the flour on the work top, the mashed potatoes, dry brewer's yeast and salt away from yeast. Combine the soft butter in small pieces, whole eggs, sugar, vanilla and grated orange and lemon zest. Knead first with your fingertips and then, when the dough has amalgamated, with the palm of his hand.
You have to get a smooth and homogeneous dough, slightly sticky. You can also make the dough with the planetarium. If it turns out to be too sticky, add a tablespoon of flour: if potatoes are the right ones, firm and dry, you won't need it. Once the dough is ready, put it in a bowl, covered with plastic wrap. Leave the bowl in a warm, dry place (the oven with the light on is fine) until the dough is visibly leavened (one to two hours).
When the dough is leavened, sprinkle the work top with little flour and place the dough in it. Divide it into small pieces and obtain from each piece of the cords of 1,About 5 centimeters in diameter, then cross them on themselves as you see in the video tutorial.
Cover the potato wedges with food film and let rise, always in a warm and dry place, until doubled. When the wedges are raised, you will notice that the eyelet that was formed by weaving the dough will be almost closed. Remember to spread it with the tip of a finger before frying, so as to give the wedge their characteristic shape.
For frying I suggest you use a wide, high-edged wok. Preheat the oil to a temperature of 170 degrees (check with your kitchen thermometer) and fry the wedges until golden brown, turning them over from time to time. The wedges cook in no time, a minute and a half or so, and they don't have to be over-cooked, otherwise inside they will be dry. Drain the wedges and arrange them on sheets of absorbent paper to eliminate excess oil. While the potato wedges are still warm, pass them into the caster sugar to which you can add, If you want, a pinch of cinnamon. Enjoy hot Neapolitan potato wedges, warm or cold, they're great anyway. Bon appétit!