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!
