« Italy on a Plate: The Week in Italian Food: Jan 29, 2011 | Main | Italy on a Plate: The Week in Italian Food: Feb 5, 2012 »

February 05, 2012

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a010536a07d60970b0168e6c2dd13970c

Listed below are links to weblogs that reference Nutella filled Venetian Frittelle for World Nutella Day & Carnival:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

AdriBarr

Ciao Kathy, Well I will absolutely have to try your Frittelle Veneziane. They are positively gorgeous. When Bart saw the photo he said "She has such a great site." Another fan! I can't wait to make them. All the best to you.

Ciaochowlinda

Oh my these are something I remember eating plenty of at Carnevale in Venice. I've been wanting to make something similar and now you're giving me the push to do it.

Ambika

Absolutely gorgeous!!! Love these fritters!

Kathy

Adri - Thanks so much. I'm so glad that both you and Bart like the post and the site. Let me know when you make them.

Linda - It seems almost mandatory that one must binge on frittelle, or the names they go by in other regions, during Carnival. Will look forward to seeing your version.

Ambika - Thanks. They were quite good.

sara

WOW, this looks so amazing! Yum!! :)

dina

Hi can i use active dry yeast to make these.

Kathy

Dina - Yes, you can. To substitute active dry yeast for cake yeast, you should you half the amount. In this case, that would be 3/4 ounce active dry yeast. Thanks for the question, and I'll make note of it in the recipe.

dina

Thank you. I made them and they were amazing. Thank you for the recipe

The comments to this entry are closed.

Enter your Email:

~ CULINARY VACATIONS ~

Let's Connect!

Puglia-food-and-wine-expert

Certified Yummly Recipes on Yummly.com

Cannolo Award