Fritelli
 Fritelli castagnini | |
| Type | Doughnutorfritter |
|---|---|
| Place of origin | France |
| Region or state | Corsica |
| Main ingredients | wheat flour orChestnutflour |
Fritelli(singularFritellu), alsoFritelle(singularFritella)[1]areCorsicandoughnutsorfrittersmade from fried wheat[2]orchestnutflour (Fritelle castagnine).[3][4]A preparation of the fritters is referred to asFritelli di Casgiu Frescuwith fresh cheese (orBrocciu)[1]orFritelli di Salcicciawithsausage.[5]
According to an 1880Scribners monthlyaccount, the chestnuts were collected from those that had fallen (and beating the trees to knock them down was discouraged). The nuts were then taken to huts and placed six-inches deep in trays where they were slow cooked with green wood fires until hard and dry. In this state they could be kept for years and were milled into flour "like corn or wheat", which was then made into fritelli or other dishes such as "pulenta" (polenta),necci,pattoni,castagnacciuandcialdi.[6]
See also
[edit]
References
[edit]- ^abSilvani (1991) p. 161
- ^Schapira (1994) p. 123
- ^Silvani (1991) p. 113
- ^Robert I. C. Fisher Fodor's France 2005 page 639
- ^"Korsika - Insel der Schönheit (Retro)".korsika-aktuell.de.Archived fromthe originalon 28 September 2009.Retrieved16 August2015.
- ^Volume 141880 Scribners monthly page 628/ Richard Watson Gilder The Century illustrated monthly magazine,Volume 19
Sources
[edit]
- Schapira, Christiane (1994).La bonne cuisine corse(in French). Paris: Solar.ISBN2263001778.
- Silvani, Paul (1991).Cuisine corse d'antan - Cucina corsa di prima(in French). Ajaccio: La marge.ISBN2865230937.
| Sweet |  | ||||
|---|---|---|---|---|---|
| Savory |
| ||||
| Companies | |||||
| Lists | |||||
| See also |
| ||||
 | ThisFrenchdessert-related article is astub.You can help Wikipedia byexpanding it. |