Carnival, after Christmas, is the party that brings joy and warms the heart to our homes. Especially children are having fun, they can’t wait for this moment to dress up in their favorite characters: superheroes, princesses, monsters …
\nBut what are the Carnival sweets? The desserts that can be tasted at Carnival are varied and each location follows its own tradition.
\nIn Sardinia, especially in the Ogliastra area, Arrubiolus are prepared, fried sweets, which according to the area are known by different names.
\nDelicious and very particular sweets whose origin is very ancient, arrubiolus are made with a delicious mixture of fresh ricotta, which is perfumed and colored with the addition of grated orange and lemon zest, and a pinch of saffron.
\nLet’s see how they prepare.<\/p>\n
For 6 people<\/em><\/strong> We begin to work the ricotta together with the granulated sugar, in a large bowl, until a creamy consistency is obtained. Add the egg, lemon zest, orange zest and saffron sachet and mix. We alternately pour the flour and milk into our dough, ending with the addition of salt and yeast. Once a homogeneous mixture is obtained, we form balls and fry them in a large pan. Once they are golden brown to perfection, remove them from the oil, and let them drain on a sheet of absorbent paper until they cool. Once cold, we can garnish our arrubiolus with sifted icing sugar, granulated sugar or honey.<\/p>\n Enjoy your meal!<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Among the most loved Carnival sweets in Sardinia, arrubiolus ogliastrini win the podium. These are very delicious fried sweets, made with a delicious mixture of fresh ricotta<\/p>\n","protected":false},"author":1,"featured_media":318215,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[],"village-conntection":[50402],"class_list":["post-231344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","village-conntection-arbatax-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=231344"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231344\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/318215"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=231344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=231344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=231344"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=231344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n250g flour
\n250g fresh ricotta
\n50g caster sugar
\n150 ml of milk
\n150g eggs
\n12g of yeast in sachet
\nsalt
\nthe zest of half an orange
\nzest of half a lemon
\n1 sachet of saffron
\npeanut oil for frying
\nicing sugar<\/p>\n<\/div>\nProcess<\/h3>\n