Ingredients for 8-10 servings: 250 gr flour
250 gr potatoes
50 gr brewer’s yeast
80 gr icing sugar or granulated sugar
2 dl extra virgin olive oil
Ready in: about 90 minutes
How to prepare the recipe: "Cullurielli":
Boil, skin and mash the potatoes. Knead them with the brewer’s yeast diluted into half glass of warm water. Add the flour and as much warm water as needed to obtain a compact dough.
On a working surface, form sticks 1 cm diameter, 20 cm long and bring together the two ends so that you get some donuts.
Let them rise for an hour.
Fry them in hot boiling oil and when they will be golden and twice the volume, drain and put on blotting paper.
Place them onto a dish for desserts and sprinkle with sugar.
Preparation time: 45 minutes
Cooking time: 45 minutes
Calories: 350-280 per person
Difficulty: medium
Chef's advice
I suggest to match this dish with Greco Bianco, Vin Santo della Valdinievole,Moscato Giallo dell’Alto Adige.
Sicilian cannoli (Desserts)
Knead flour with granulated sugar, chopped butter and as much wine or Marsala as needed to obtain a medium consistency d ...
Panforte (Desserts)
Pound the bitter almonds and half sweet almonds (the other half must be combined with pinenuts and left whole).
Turn ...
Custard (Desserts)
Pour the milk into a pot, add a pinch of vanillin or grated lemon zest, boil, turn off the heat.
Into another pot beat ...
Chocolate diplomatic (Desserts)
Into two different bowls melt “a bagnomaria” (bain-marie) the milk chocolate and the dark chocolate. In another bowl bea ...
Chocolate and coffee panna cotta (Desserts)
Boil milk and cream with the sugar. Pour sweetened coffee and the gelatin, previously soaked in cold water and wrung. St ...