190. Ciambelline

Little Rings

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This dish, too, is difficult to make well if you have not seen it prepared. I will try to describe it, but I cannot guarantee you will understand me. These little cakes were taught to me under the name of beignets (French for fritters), but their shape suggests they should be more properly called little rings, and as such I offer them to you.

Method