Angel Wings - WHB # 370

la ricetta in italiano qui

It's Carnival time and as usual we always delight us with some typical sweet Italian treats specially made for this occasion, sweet deep-fried crisp pastry.

Just after Christmas holidays you will find them in every bakery and pastry shop, but just until Fat Tuesday, the day before Ash Wednesday, which marks the beginning of Lent.

The habit about such rich sweet treats was once to use all surplus fat and sweet ingredients to empty the pantry for any possible temptation during Lent time, a period of sober eating and sometime fast.

In Italy they have different funny names according to their region origin: galani - sosole - bugie - chiacchiere - frappe - crostoli - grostoli - lattughe - cenci.

 

Angel wings well known across most European region and nowdays have been incorporated into other regional cuisines by immigrant populations.

Recipes can be a little different from one another, but the base is a deep frying cooking which gives a special texture to the pastry. You can bake them in the oven too, just a few minutes at 160/180° but taste and texture will be completely different, not bad but not the same: anyway you can try for a few, just to have an idea.

My recipe is an old family one I am very fond of, I was given by dear Aunt Pupa.

And I love to share it with friends as well, it's almost a tradition for us to gather and enjoy a day frying and chatting together, making huge baskets of galani, to bring home and make the family happy. And still we did a few days ago!

For step-by-step recipe just have a look at my video here.

  

You need:

500 g all-purpose flour
1 egg
1 egg yolk
40 g sugar
50 g melted colled butter
a pinch of salt
1 glass of sparkling wine, about 200 ml
abudant peanut oil for frying, 3 liters

Mix well all ingredients together.

By hand: pour flour onto workinf surface, make a well  and beat the eggs in the center, add sugar,  butter and salt, take flour gradually adding wine little by little and start kneading. Work until you get a nice smooth paste. Shape into a ball and let rest covered for half an hour.

In the kneader: pour the flour, sugar and eggs in the bowl, start kneading with at low speed adding butter, salt and wine. Work for about 5 minutes or until you get a nice smooth paste. Shape into a ball and let rest covered for half an hour.

In the Thermomix: put all ingredients in the mixing bowl and knead 2 minutes at speed 6. Shape into a ball and let rest covered for half an hour.

While working keep the dough covered.

Cut 3 or 4 pieces of dough at a time and pass them in the pasta machine as follows:

- 2 times at larger slot (for ken 1)
- 1 time at middle (for ken 4)
- last time at thinner (for ken 7)

Keep working surface always sprinkled with flour, slice the pastry and make two cuts in the middle.

Meanwhile put oil to heat: 2 or 4 litres will be ok in a  pot of about 22 cm. in diameter (don't use a large pan, better a narrow and tall one).

When it reaches the right temperature, fry 3 or 4 pieces at a time.

Better dip them in oil, they have to go to the bottom and return to the surface. If twisted, gently use a forkto make them open fine. Turn carefully and fry briefly again until desired colouring (remember that they tend to darken slightly once cooled).

Drain with a slotted ladle and place on paper towels to dry.

 

I'm used to drain the first oil in surplus in a colander set over a bowl, dip the following batch of pastry, and thengo back to set the drained ones on paper towels.

While you proceed with the second run of rolling, cover the pot of frying oil and keep it away from fire. 

 Line your stove with aluminium foil when frying, it will keep kleaner :-).

 

Arrange on a large platter or n a basket and serve with a sprinkle of powdered sugar.

They last for long , just store in a plastic food continer or simply in a basket lined with a kitchen towel.

 

This recipe is my personal entry to WHB # 370

hosted by Lynne from Cafe Lynnylu for English edition.

Thanks again to Haalo who manages greatfully all events,

to Bri for Italian edition.

Thanks again to Kalyn for her successfull idea!

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