Valeria uk
01-09-2006, 19:16
English version of this traditional Roman dessert. Enjoy!
St.Joseph's Bignè
traditionally cooked and sold in the streets on St.Joseph's day (March 19), which in Italy is also Father's Day
INGREDIENTS (4 PORTIONS) :
250 gr. of flour
125 gr. of butter
25 gr. of castor sugar (or ordinary sugar)
8 eggs
sugar powder
frying oil or butter
salt
Pour into a casserole 1/4 liter of water, a pinch of salt, butter and the sugar. Heat the casserole over the fire, and as soon as the water boils remove the casserole and add the flour, stirring well with a wooden spoon.
Place again the casserole over the fire, stirring it, until the dough will dry up, and will come off the walls of the casserole making a sizzling noise.
Remove it from the fire and let it cool a bit. When it is warm, add the whole eggs, one by one, This dough should come out soft, but not too liquid. Let it rest for at least one hour.
Heat plenty of oil or butter in a pan with high edges. When the oil or the melted butter are well hot, using either a teaspoon or a syringe put small quantities of the dough in it, i.e. the size of a nut. Not too many should be fried at the same time, otherwise they wouldn't cook well. As soon as they blow up and turn golden, drain them well and place them on a paper tissue. When all the dough has been used, arrange all the bignè on a tray, and sprinkle plenty of sugar powder over them. They are best served warm, either empty, or filled with cream (use a syringe).
St.Joseph's Bignè
traditionally cooked and sold in the streets on St.Joseph's day (March 19), which in Italy is also Father's Day
INGREDIENTS (4 PORTIONS) :
250 gr. of flour
125 gr. of butter
25 gr. of castor sugar (or ordinary sugar)
8 eggs
sugar powder
frying oil or butter
salt
Pour into a casserole 1/4 liter of water, a pinch of salt, butter and the sugar. Heat the casserole over the fire, and as soon as the water boils remove the casserole and add the flour, stirring well with a wooden spoon.
Place again the casserole over the fire, stirring it, until the dough will dry up, and will come off the walls of the casserole making a sizzling noise.
Remove it from the fire and let it cool a bit. When it is warm, add the whole eggs, one by one, This dough should come out soft, but not too liquid. Let it rest for at least one hour.
Heat plenty of oil or butter in a pan with high edges. When the oil or the melted butter are well hot, using either a teaspoon or a syringe put small quantities of the dough in it, i.e. the size of a nut. Not too many should be fried at the same time, otherwise they wouldn't cook well. As soon as they blow up and turn golden, drain them well and place them on a paper tissue. When all the dough has been used, arrange all the bignè on a tray, and sprinkle plenty of sugar powder over them. They are best served warm, either empty, or filled with cream (use a syringe).