Tortellini Di Carnevale – Puffed Beignets


1 pinch of salt
4 oz. butter
2 oz. flour
4 eggs, separated
zest of 1 lemon
olive oil

How to make the Tortellini Di Carnevale – Puffed Beignets:

Bring 1/2 pt. of water to a boil in a small saucepan, then add salt and butter. When the butter is melted, turn the heat off and add the flour all at once. Mix well with a wooden spoon. Turn on the heat again, and cook, constantly stirring for 10 mins, until the resulting mix separates from the sides of the pan and begins to sizzle. Turn the heat off and cool.

When the mix has cooled off, beat the egg yolks into the batter one at a time. Add the grated lemon zest and the sugar, and mix well. Beat the whites till they form stiff peaks and fold into the batter. Let stand for one hour.

Heat a good quantity of oil and scoop the batter in by the teaspoon; the resulting tortelli will swell, and if there is enough frying fat they will turn by themselves.

Once cooked, drain on absorbent paper and keep in a warm place. Arrange the resulting tortelli into a pyramid on a napkin-lined serving dish. Sprinkle with confectioner’s sugar, and serve.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at