It’s the right time to ask grandma to make us a nice tray of Carnival bows with orange! π
A classic recipe, always the same, that reminds me of Carnival when I was a child, the costume party at school, and the fairy dress.
It is the classic egg dough, like the one used for tagliatelle, modified with the simple addition of orange juice and its grated zest.
In fact, the purpose of the orange juice is not to give the bows an orange flavor, which somewhat disperses during frying, but to remove the egg aftertaste and especially to make them crispier and keep them crispy even the next day.
Here are our Carnival bows with orange juice, which to be honest, I stole, in the true sense of the word, from my mom! ππ
γ°γ°γ°
There are not many Carnival recipes on this blog, but I recommend trying them all because they’re worth it. π Here are the others! π
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 1 tray
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 1 orange (juice and grated zest)
- as needed vegetable oil (for frying)
- as needed powdered sugar (for decoration)
Tools
- Work Surface
- Rolling Pin
- Pastry Cutter
- Frying Pan
Steps
Pour the flour onto the board and shape it into a fountain.
Pour the eggs into the fountain and beat them with a fork.
Add the orange juice and zest.
Mix and knead by hand, gradually adding the flour until a soft and dry dough is obtained.
π Do not use all the flour immediately, but check the dough’s consistency during kneading: the amount of the wet part cannot be precisely determined as it depends on the size of the eggs and the amount of orange juice.
β Since this is a mom’s recipe… it’s pointless to ask her to weigh the orange or check if the eggs are large or medium, just use what’s available at home and go ahead. ππ
Roll out the dough with a rolling pin, or with a pasta machine, to obtain a thin sheet.
Cut it with a pastry cutter into rectangles and fold the central part to create a bow.
Fry the bows in vegetable oil and decorate with powdered sugar once they have cooled down.
Happy Carnival to everyone!
β¨ This recipe was one of the very first recipes I wrote for this blog. The original publication date was February 27, 2014, just 4 days after my first recipe.
Today I decided to update it and transform it into a new recipe. As always, though, I’m attached to the first photos (those early photos were hard work! they made me sweat bullets! ) and so I’ll leave them here. And then, come on, they weren’t even that bad! π
Follow me!
On my new WhatsApp channel and, guess what! I’m also on Instagram! π
As always, you can find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s Group, in the kitchen and beyond and Just what I was looking for! and if you like… sign up for my Newsletter.
As always, you can find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s Group, in the kitchen and beyond and Just what I was looking for! and if you like… sign up for my Newsletter.
