The query “ROSE DI CARNEVALE recitta” is a bit unclear. The user may be asking for a recitation about “Rose di Carnevale,” possibly a poem, or they might want a recipe for these carnival pastries. “Recita” could refer to reciting text, but it might also be a typo for “ricetta,” which means recipe in Italian.
The search term “recitta” is likely a misspelling of “ricetta,” which means “recipe” in Italian. It seems like the user might be asking for the “Rose di Carnevale” recipe (a popular carnival pastry). Since many search results show recipes, I’ll provide a summary of the recipe, including ingredients and instructions.
It seems there are multiple recipes for Rose di Carnevale, so I should decide how to consolidate them. I’ll probably choose the GialloZafferano recipe since it’s one of the more common ones. I’ll create a detailed response that includes ingredients, instructions, and tips, and provide sources in Italian, as the query is in Italian. I’ll keep it clear and helpful!
I found the Giallo Zafferano recipe for Rose di Carnevale, which includes ingredients like flour, sugar, eggs, butter, white wine, and candied cherries. I’ll summarize the recipe clearly with ingredients and steps, citing Giallo Zafferano and possibly Misya for additional variation. Including citations will help provide a complete and clear answer!
I’ll put together the Rose di Carnevale recipe in Italian, incorporating common ingredients and steps: a dough of flour, eggs, sugar, butter, and wine. The dough is rolled out, shaped into roses, fried, filled with cream, and decorated with a candied cherry. I’ll cite various sources like Giallo Zafferano.
I’ll create a detailed recipe for 8 Rose di Carnevale. The ingredients include 240g of flour, 20g of sugar, 2 medium eggs, 20g of butter, 12g of white wine, oil for frying, powdered sugar, 8 candied cherries, and ingredients for the filling: milk, egg (or yolks), sugar, cornstarch, and lemon zest. Next, I’ll describe the procedure.
I’ll write the Rose di Carnevale recipe, starting with the ingredients for 8 roses: flour, sugar, eggs, butter, white wine, oil for frying, powdered sugar, and candied cherries. For the custard cream: milk, egg, sugar, cornstarch, and lemon zest. The first step is preparing the dough by mixing flour, sugar, butter, eggs, and wine. Then I’ll continue with the rest of the procedure.
After resting the dough for 30 minutes wrapped in plastic wrap, I’ll move on to the next steps. I’ll prepare the cream by whisking the egg, sugar, cornstarch, and lemon zest, then add hot milk. The mixture will be cooked until thickened. For shaping, I’ll roll out the dough thinly and cut flower shapes using three sizes.
For each rose, I’ll arrange a large flower shape, brush the center with water, layer a medium-sized flower on top, and finish with a small flower, ensuring the petals alternate. Next, I’ll heat oil to 170°C and fry each rose for about 1.5 minutes per side until golden. Afterward, I’ll drain them and let them cool slightly.
To finish the roses, I’ll dust them with powdered sugar, pipe the custard into the center using a piping bag, and decorate each one with a candied cherry. Then, I’ll serve them right away for Carnival. A tip: I could swap white wine for another aromatic liquor like rum or limoncello for extra flavor.
Ecco una versione classica e dettagliata della ricetta per preparare le tradizionali Rose di Carnevale, quei dolcetti fritti che, con la loro forma a bocciolo, arricchiscono ogni tavola durante il periodo di Carnevale.
Ingredienti per 8 rose