Method
Dissolve sugar in warm espresso, then add all remaining ingredients. Pour into a gelato machine and churn till ready. (If you don’t have a gelato machine, pour the mixture into a small tray and place in the freezer. Remove from freezer and whisk the mixture every 30 minutes until set.)
Whisk ricotta, vanilla with sugar till creamy, Put the mixture into a piping bag.
Mix eggs, sugar, grappa until combined, then add flour all in at once and stir well till a dough is formed, using your hands. When ready, cover with film and allow to rest for 30 minutes to 1 hour in the fridge.
When ready, roll the pastry dough with a pasta machine or with a rolling pin until thin, approx. 5mm. Cut dough into approx 15cm in lengths and 6-8cm across rectangular for traditional shape, otherwise any shape of your liking. Bring oil to 180C, then fry a few at the time for about 3 min turning only once. Cook till golden in colour. Dust in plenty of icing sugar before serving.
Serve the Granita in a glass, pipe on top the whipped ricotta and garnish with chiacchere.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Dissolve sugar in warm espresso, then add all remaining ingredients. Pour into a gelato machine and churn till ready. (If you don’t have a gelato machine, pour the mixture into a small tray and place in the freezer. Remove from freezer and whisk the mixture every 30 minutes until set.)
Whisk ricotta, vanilla with sugar till creamy, Put the mixture into a piping bag.
Mix eggs, sugar, grappa until combined, then add flour all in at once and stir well till a dough is formed, using your hands. When ready, cover with film and allow to rest for 30 minutes to 1 hour in the fridge.
When ready, roll the pastry dough with a pasta machine or with a rolling pin until thin, approx. 5mm. Cut dough into approx 15cm in lengths and 6-8cm across rectangular for traditional shape, otherwise any shape of your liking. Bring oil to 180C, then fry a few at the time for about 3 min turning only once. Cook till golden in colour. Dust in plenty of icing sugar before serving.
Serve the Granita in a glass, pipe on top the whipped ricotta and garnish with chiacchere.
