ARRUBIOLUS SWEET SARDINIAN RICOTTA DESSERT, quick and easy recipe, typical carnival treats, great for any occasion, simple to prepare, irresistible.

These delicious arrubiolus sweets, I’ve always wanted to make these Sardinian ricotta desserts but for one reason or another I postponed, they’re typical of carnival and thinking I wouldn’t have to turn on the oven, I took advantage of it.

The recipe for arrubiolus is taken from a dessert recipe book, having added too much liquor I had a softer dough but it turned out fine, I got wonderfully soft Sardinian ricotta desserts

Join me in the kitchen today for arrubiolus Sardinian ricotta desserts.

Published
August 1, 2017 9:50 PM

Arrubiolus dolci sardi alla ricotta ricetta veloce vickyart arte in cucina

Difficulty: Very easy
Cost: Very cheap
Preparation time: 40 Minutes
Portions: 14-18
Cooking methods: Frying
Cuisine: Italian
Seasonality: Carnival

Ingredients

1/3 cup all-purpose flour
2/3 cup semolina flour
2/3 cup ricotta cheese
1 egg
1 tbsp shot glass grappa
1/2 packet saffron
3/4 cup sugar
1 pinch salt
orange zest (or lemon)
1/2 packet vanillin

Tools

The recipe should be made with only 50g of durum wheat flour and about 1 tablespoon of grappa, I mistakenly added 1/2 shot glass so I had to add more flour, the semolina one. You proceed with 50g of flour and 1 tablespoon of liquor if needed add another.

Steps

The dough was soft and sticky for me, the advice is to use it like this and work with oiled hands, if the dough was too firm the balls will be harder on the outside, but this way they were perfect, soft.
Sift the ricotta and place it in a bowl with the sugar, work it a bit.
Add a pinch of salt, orange or lemon zest, saffron, vanillin, grappa, and the slightly beaten egg.
Combine and add the flour, work until you get a mixture, not hard nor too soft but not a cream.
Heat the oil in a high-sided pot, oil your hands, take some dough and make the balls, hands should always be oiled because the dough is still sticky.
Drop the balls into hot oil and turn them over and over and bathe them with the oil for even cooking.
Drain on kitchen paper and dust with powdered sugar.
Bon appétit
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