Papanasi with raisins and orange peel
with Hulalà Whipping
Ingredients
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for 4 people
- Raisins 1 tbsp
- Rum to taste
- Cubed candied orange peel 1 tbsp
- Cow's milk ricotta 350 g
- Sugar 5 tbsp
- Eggs 2
- 00 flour 200 g
- Baking soda 1 teaspoon scant
- Vanillin sachet 1
- Grated lemon zest 1
- Fry oil to taste
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To serve
- Powdered sugar to taste
- Hulalà Whippin
Preparation
- 4 people
- Medium level
- 20 min
- Soak the raisins in the rum until it is completely softened. Drain it well and mix it with the orange peel (keep a few cubes of the latter aside for decoration).
- Put the ricotta and sugar in a bowl and mix them, crushing the ricotta well. Lightly beat the eggs and add them to the mixture until it is homogeneous. Add the grated lemon zest (only the yellow part).
- Mix the vanilla and baking soda with the flour, then add them to the mixture. The mixture obtained must be rather soft, but consistent.
- Flour your hands and form twelve balls. Create a small hole in the center of each with your fingers to obtain a ring. Fry in hot oil, then drain the papanasi on a sheet of absorbent paper.
- Serve hot with a sprinkling of icing sugar and accompany with whipped Hulalà Whipping and the orange cubes kept aside.
