Traditional treats for Carnevale
Christmas has been put away, but that does not mean that the time to celebrate is over. In February in Le Marche, everyone starts getting ready for Carnevale. In the local bakeries and grocery stores, the traditional carnival treats are on display - castagnole and chiacchiere. While these are traditionally deep fried, I have made a lighter, baked version. They are every bit as delicious but without all of the calories and added fat. Although the Carnevale in Venice is the best known outside of Italy, the Carnevale in Fano in Le Marche is the oldest dating back to the mid 1300s. It remains one of the most well known carnival celebrations in Italy.
Tortelli di Carnevale
Tortelli are another typical carnival treat throughout Italy. These also are usually fried, but this is a recipe for baking them. I used a local version of nutella in these, but traditionally they are made with marmalade. You can fill them as you wish with either nutella, some fine chocolate and ground almonds, or your choice of marmalade. The cookies are soft and light and should be refrigerated as they are made with ricotta.
Ingredients for the dough
1 1/4 cups Ricotta
2 1/2 cups flour
10 tablespoons butter softened
1 1/2 tablespoons extra virgin olive oil (or if not available, add 3 more tablespoons of butter instead)
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon vanilla
Pinch of salt
For the filling
I used a local version of nutella for my filling. You could substitute some grated chocolate and finely found nuts. Or, as the traditional version, fill them with your favorite marmalade.
Equipment
Mixer with a paddle attachment
Rolling pin
Round cookie cutter or glass to cut the cookies
Baking sheet
Oven set at 375 degrees Fahrenheit
To make the Tortelli
Step 1: Combine the ricotta, soft butter and olive oil and mix with paddle attachment until it is all combined. (You may also do this by hand with a wooden spoon.)
Step 2: Add the dry ingredients (flour, salt, sugar, baking powder) and the vanilla and mix until everything is integrated but do not over mix or your dough will be tough. Note, your dough will be very soft.
Step 3: Divide the dough into thirds.
Step 4: On a well floured surface, roll the first third of the dough to a thickness of about 1/8 inch. Using a round cookie cutter or glass cut the dough into rounds of about 3 inches in diameter.
Step 5: Place the rounds on a baking sheet covered with parchment paper. Place a scant teaspoon of filling on each one.
Step 6: Fold the dough in half like you would in making a ravioli and pinch the edges closed either with your fingers or a fork.
Step 7: Repeat steps 4 through 6 with the remaining two thirds of the dough.
Step 8: Bake in a preheated oven set to 375 degrees F for approximately 12 minutes until they are golden brown.
Step 9: Remove from oven and sprinkle generously with powdered sugar.
Step 10: Let cool and enjoy.
This recipe will make approximately 3 dozen Tortelli.
Ingredients for the dough
1 1/4 cups Ricotta
2 1/2 cups flour
10 tablespoons butter softened
1 1/2 tablespoons extra virgin olive oil (or if not available, add 3 more tablespoons of butter instead)
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon vanilla
Pinch of salt
For the filling
I used a local version of nutella for my filling. You could substitute some grated chocolate and finely found nuts. Or, as the traditional version, fill them with your favorite marmalade.
Equipment
Mixer with a paddle attachment
Rolling pin
Round cookie cutter or glass to cut the cookies
Baking sheet
Oven set at 375 degrees Fahrenheit
To make the Tortelli
Step 1: Combine the ricotta, soft butter and olive oil and mix with paddle attachment until it is all combined. (You may also do this by hand with a wooden spoon.)
Step 2: Add the dry ingredients (flour, salt, sugar, baking powder) and the vanilla and mix until everything is integrated but do not over mix or your dough will be tough. Note, your dough will be very soft.
Step 3: Divide the dough into thirds.
Step 4: On a well floured surface, roll the first third of the dough to a thickness of about 1/8 inch. Using a round cookie cutter or glass cut the dough into rounds of about 3 inches in diameter.
Step 5: Place the rounds on a baking sheet covered with parchment paper. Place a scant teaspoon of filling on each one.
Step 6: Fold the dough in half like you would in making a ravioli and pinch the edges closed either with your fingers or a fork.
Step 7: Repeat steps 4 through 6 with the remaining two thirds of the dough.
Step 8: Bake in a preheated oven set to 375 degrees F for approximately 12 minutes until they are golden brown.
Step 9: Remove from oven and sprinkle generously with powdered sugar.
Step 10: Let cool and enjoy.
This recipe will make approximately 3 dozen Tortelli.