Now, what does a desperate housewife-mother in a chilly afternoon, while the bandit cooled in Latvian Russian who do not even pull down the festive belled announcing that the village is born a child? Obvious: the poor woman exhausted by housework left in arrears, ignoring the pile of washed clothes waiting to be ironed or folded and stored in a closet at least, is seized by a fit of culinary dicide a surprise to snack on baby bandit. Armed with pots and deep fryer, wearing an apron that makes it resemble Tyrolean Heidi and starts sifting through the recipes of sweet carnival, usually fried, and sweet caloricissimi. Then the mom-desperate housewife, she remembers a past that was, that as a good scholar investigating the origin of customs and traditions, and really wants to set aside the recipe veenziano which has focused on and take a look at the various books peep out from the library and telling the glory and traditions of Venice Repubblica di San Marco. Se vi trovate a Venezia nel periodo di Carnevale non potrete esimervi dall’assaggiare quello che per secoli è stato considerato il dolce nazionale della Repubblica Serenissima, la frittella o fritola che si gustava, e si gusta tuttora, non solo a Venezia, ma in tutto il territorio veneto friulano, fin quasi alle porte di Milano. La frittella veniva prodotta esclusivamente dai “ fritoleri ” che, quasi a sottolineare questa loro ufficialità, nel '600 si costituirono in un associazione che era composta da settanta di loro, ognuno con una propria area dove poter esercitare in esclusiva l'attività commerciale and with the assurance that they could only happen to the children. This corporation was active until the fall of the Republic of the lagoon, though the art of " fritoleri " definitively disappeared from the streets of Venice at the end of the nineteenth century. Historians tell us that they used the fritoleri mix pancakes, made with eggs, flour, sugar, raisins and pine nuts on large wooden tables. Then fry them with oil, pork fat or butter in large frying supported by tripods. Once ready they were sprinkled with sugar and placed on large plates decorated with them on other dishes, were exposed in plain sight of the ingredients in order to emphasize the wholesomeness of the product. Although the authentic pancake remains that of Venice, Veneto spread throughout the local recipes, which include fritters dipped in batter made with fruit or flowers or vegetables, in some cases even with weeds and grass of the mountain, and even with rice and polenta . But the influence of "fritole" infect other cultures, so that there is even a frittola Jewish, Venetian Jews who still prepare for the Feast of Purim.
RECIPE: Ingredients (serves 6): 400 g flour, 100 g of raisins, 1 tablespoon sugar, 2 eggs, about 1 cup of milk , 1 small glass of rum, 30 g of yeast, salt, peanut oil for frying and powdered sugar for pancakes.
Preparation: Rinse the raisins and let it soak in warm water. Crumble the yeast in a cup and dilute it with 3 tablespoons of warm water. Sift the flour into a bowl and mix with sugar and a pinch of salt. Arrange a mound and stir in eggs, rum and baking powder diluted. Mix the ingredients, adding as much milk, just warm, as it used to have a thick batter, then drain and dry the raisins. Cover the bowl with a lid and put the mixture to rise in a warm place until it doubles its volume. Put a pan on the fire abundant oil so that the pancakes will float in, and when it is hot, pour the batter by the spoonful. When they have taken a rather dark color, remove from heat, wipe the excess oil and sprinkle with icing sugar.
PS Alex has eaten seven fritole, I (brace yourselves !)... TWELVE! And I'm not even the excuse that I need to say that breast-feeding of calories ... Okay: it's winter, it's cold and as the marmots that the thaw will provide stored fat to burn with long walks to the fields in the company of the bandit !
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