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
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.
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.
In the picture, Cullurielli
Chocolate truffles with dried fruit
(Desserts)
Soak the raisin in a bowl for about 10 minutes, then drain and wring well. In another bowl with warm water, wet the haze ...
(Desserts)
Soak the raisin in a bowl for about 10 minutes, then drain and wring well. In another bowl with warm water, wet the haze ...
Almond brittle millefeuille
(Desserts)
Unfreeze the puff pastry. Heat the oven at 250°C. Unroll the puff pastry and place on the baking pan covered with bakin ...
(Desserts)
Unfreeze the puff pastry. Heat the oven at 250°C. Unroll the puff pastry and place on the baking pan covered with bakin ...
Pistachios and carrots cake with white chocolate glaze
(Desserts)
Peel the pistachios, mince with the mixer together with the sugar and the lemon zest and pour in a bowl. Cut the carrots ...
(Desserts)
Peel the pistachios, mince with the mixer together with the sugar and the lemon zest and pour in a bowl. Cut the carrots ...
Meringues with cream
(Desserts)
First of all let’s make the cream to stuff the meringues: beat yolks with sugar in a bowl until they have whitened and w ...
(Desserts)
First of all let’s make the cream to stuff the meringues: beat yolks with sugar in a bowl until they have whitened and w ...
Chocolate and pears cake
(Desserts)
Take a bowl and pour inside the flour, the sugar, the minced almonds, 3-4 tbsp of water and a pinch of salt. Add butter ...
(Desserts)
Take a bowl and pour inside the flour, the sugar, the minced almonds, 3-4 tbsp of water and a pinch of salt. Add butter ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
