Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I...
Graffe Napoletane are special Neapolitan doughnuts which were once prepared only for Carnival. Nevertheless they became part of the local tradition, especially for breakfast.
1 ¾ cups of Flour, 1 ½ cups of cooked Potatoes, 1 Egg, 2 spoons of unsalted Butter at room temperature, ¼ cup of Sugar, 2 tsp of dry Yeast, ¼ cup of Milk, warm Zest of One Small Lemon or Half of a Large Lemon, ½ tablespoon of Salt, 2 spoons of Limoncello, 1 spoon of Vanilla Extract, oil or Canola oil for frying. 2 Cups of Granulated Sugar, to coat the doughnuts
Mix together the yeast and milk and set aside for a couple minutes. Then, mix together flour, potatoes, egg, sugar, butter, lemon zest, limoncello, vanilla, salt and the milk and yeast mixture.
Mix ingredients together until it forms into a dough and dump it onto a well floured board and kneed it until the dough comes together and its nice and smooth and no longer sticky.
Once the dough is ready, take a large baking sheet and line it with a lint free kitchen towel, and sprinkle the towel lightly with flour, set aside. Cut little pieces off the dough and roll them out into a rope, then pinch the ends together to form a circle, place the doughnuts onto the kitchen towel lined baking sheet.
Continue to make the rest and once done, cover them with a towel and allow them to rise in a warm spot for an hour.
Heat the oil in a large pot until it reaches 350 degrees, drop about 4 doughnuts at a time and let them cook for a couple minutes, they should take about a minute per side or until both sides are golden brown. Drain on a paper towel lined plate. Dip them into the sugar and place on a platter.