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 Cattas, Traditional Sardinian Carnival Biscuits | Status Approved | | Name |  Cattas, Traditional Sardinian Carnival Biscuits | | Category | Cakes & Pastries, European, Italian | | Serves/Yields | 6 | | Difficulty | Easy | | Prep. Time | 20 min + sitting time | | Cook Time | depending on size, 4/5 min. per batch | | Introduction | | Cattas (or Zippulas) are lightly fried, sugary biscuits, similar to doughnuts.
This biscuits are served at every carnival party in Sardinia. | | Ingredients | | 2 cups all_purpose_flour
3 Tbsp milk
1 package active_dry_yeast
1 boiled potato
1 egg
1 package saffron (1/4 tsp)
Juice of an orange
1/4 cup Dry Muscat wine
Salt
Granulated_sugar for dusting the pastries
Oil for frying | | Directions | | Step: 1 | Dissolve the saffron in a tablespoon warm milk, and the active dry yeast in other 2 tablespoon milk. In a large bowl prepare the dough with the flour, saffron active dry yeast , and the potato smashed with a potato ricer, the egg, the wine and the orange juice and a pinch of salt: work the dough until smooth and soft. Cover with a kitchen cloth and let sit for one hour or until doubled in volume. With a pastry bag, set up with a 3/4" plain nozzle, create a spiral or circular shaped doughnut, about 4" diameter. You may want to extrude on parchment paper, or if you are good enough you can do directly into the hot oil. Fry in very hot oil, in batches, turning once, until golden brown on both sides. Drain on absorbent paper and dredge in granulated sugar, or drizzle with honey and serve.
Suggested wine: Ok you used a small amount of Muscat..... Enjoy the rest with these Cattas! |
Time submitted: Sunday, January 22. 2006 at 15:05:37 Contributed By: guido
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