Servings:
10
Prep time:
30
Cooking time:
15
INGREDIENTS
- - 400 g ricotta
- - 125 g of sugar
- - 60 g of rice flour
- - 2 eggs
- - 3 oranges
- - 2 lemons
- - 2 tablespoons raisins
- - 2 tablespoons milk
- - Orange marmalade
- - Oil
- - Salt
- - Saffron
- - Powdered sugar
INSTRUCTIONS
- Soak the raisins for 20 minutes in warm water to revive. Meanwhile, grate the zest of 2 oranges and a lemon and reduce the zest in thin strips without the white part of the remaining citrus.
- Gather in a bowl the ricotta and sugar and knead until you have a creamy texture, stir in the eggs and then the flour sifted rice (making sure to pour rain), stirring constantly add the grated peel, a pinch of saffron, a pinch of salt and at last the drained and dried raisins. The mixture should be fairly soft but not mushy; if need ad a little rice flour to harden or a little milk or orange juice to sof-ten it.
- Pick up a little compound with a spoon and helping with a second spoon get the shape of an egg (the result is easily obtained by repeatedly passing the mixture from a spoon to another), thus ob-taining about a dozen of ricottelle.
- Pour half a liter of oil in a pan with high sides, bring to a high temperature, making sure that the oil does not smoke and let down your ricottelle directly from the spoon at a time. Fry for a couple of minutes, turning at least once. Drain them on paper towels.
- Serve the ricottelle in little dishes sprinkled with some icing sugar, decorate with the strips of citrus dishes and have a little orange marmalade.
- OPTIONS
Baked: Arrange the ricottelle in a baking pan and bake at 180 ° C for 15 minutes. Serve as de-scribed.
