|Today your advisors of Mediterranean Diet present you:
Fritole – Frittelle – are a Carnival sweet typical of Veneto made with apples and sultanas
Undisputed queen of Venetian desserts, the pancake, or better “fritoa” lives his magic moment in Carnival. Always considered the national cake of the Serenissima Republic, “enjoyed” not only in Venice but throughout the Veneto-Friuli, almost at the gates of Milan, “and fritoa” was produced exclusively by fritoleri, that in the ‘600 formed an association. The corporation of “ fritoleri”was formed by seventy components, each with its own area where they could exercise exclusive commercial activity and with the guarantee that they would be able to transfer their secrets only to the children.
The recipe for this sweet can be dated in the second half of 300 and it there are traces also in the oldest document of Venetian cuisine kept at the National Library in Rome. There is also a renaissance recipe in the Fund Correr (Correr Museum in Venice).
The Venetian nobleman Pietro Gasparo Moro describes the fritoleri: “Always have an apron that seems to come out from the laundry. The are holding a jar full of holes with which they throw on the sugar continuously , but with this attitude that seems willing to say, “do you smell this sweet perfume” “would you like to taste it?
While the historian Giovanni Marangoni wrote: “Cookers and sellers at once, kneaded the flour over wide plateaus and then fry them with oil, lard or butter, within large pans supported by tripods. When cooked the pancakes were displayed on plates variously and richly decorated, tin or pewter. On other dishes, demonstrating the quality of the product were performed ingredients used: pine nuts, raisins”
Also speaks of the pancake Goldoni in his Comedy Campiello written in 1756, and the subsequent musical work of Wolf Ferrari inspired just that play. The fritola infected also Jewish cuisine who made their own version and still is prepared for the feast of Purim.
Although the authentic pancake remains that of Venice, Veneto spread across the local dishes, where we find those packed with fruit dipped in batter or with flowers or vegetables, even in some cases with herbs meadow and mountain and still with rice and polenta.
120 gr. flour
1 teaspoon baking powder
2 tablespoons rum
125 gr. milk
80 gr. sultanas
4 tablespoons powdered sugar
Peanut oil for frying
Recommended wine: Recioto di Soave
Preparation of the recipe:
Soak the sultanas in warm water. Peel the apples, cut the flesh into cubes and let it soak for 20 minutes in a bowl with sugar and rum.
Meanwhile, stir together the flour, 1 egg, milk, baking powder. Add to the mix the diced apples, sultanas and mix well until mixture is smooth, fairly liquid (if necessary add a little milk).
Heat the oil (at least 2 cm. deep) in a large skillet, pour tablespoons (tea) of mixture and fry until the “fritole” will be golden on both sides .Drain with slotted spoon, put out to dry on absorbent paper . Sprinkle the pancakes with powdered sugar and serve warm.
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