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Rezepte: Refrontolo passito - cru



  • 300 g baking chocolate 
  • 1/2 cup water 
  • 3 egg yolks 
  • 7 tbsp. whipped butter 
  • chocolate sprinkles 

Grate the chocolate, put it and 1/2 cup water in a pan, place the pan over moderate heat and bring to a boil. Cook, stirring with a spoon for 2 minutes. Remove the mixture from the heat and blend in the egg yolks. Put the pan back over moderate heat and cook, stirring constantly, until the yolks are thoroughly blended. Remove the pan from the heat and add in the butter. Continue stirring as the mixture cools. Once it begins to become firm, dip out a teaspoon of the mixture at a time. Shape it like a small truffle and coat each with chocolate sprinkles.


There is no better way to finish a typical Venetian dinner at Carnival than with the "frittelle" (a sort of doughnut) which you can make using this recipe.
Put 30g. of yeast in a cup, dissolve in tepid water and mix with a handful of white flour. Cover with a serviette and leave in a warm place. When the mixture starts to rise, add 100 g. of sultanas, 100 g. of mixed rinds, 100 g. of pine-nuts, a small glass of grappa, and stir well. Gradually add 800 g. of flour. Cover, leave in a warm place to rise for a few hours. Heat plenty of vegetable oil and throw in spoonfuls of the mixture and cook until golden. Sprinkle with sugar before serving.