Ingrédients :

3 œufs
1 pincée de bicarbonate
farine tamisée
sirop de sucre
grains de sésame

Préparation :

Commencer par préparer le sirop de sucre.

Casser les œufs dans un saladier puis ajouter le bicarbonate.

Battre avec une fourchette jusqu’à ce que le bicarbonate soit incorporé.

Ajouter la farine petit à petit pour obtenir une pâte malléable. Elle ne doit être ni trop dure ni trop molle mais souple.

Former une boule, la fariner légèrement, La couvrir et la laisser reposer 5 minutes.

Couper la pâte en 2, prendre un morceau et couvrir l’autre.

Sur un plan de travail propre, fleurer et étaler la pâte petit à petit afin d’obtenir une pâte très fine.
Fariner souvent mais juste ce qu’il faut pour ne pas que la pâte ne colle au plan de travail ni au rouleau.

A l’aide d’une roulette dentelée ou non, couper la pâte obtenue en bande large de 5 cm sur 20 cm de long (environ).

Disposer toutes les bandes obtenues sur un torchon propre au fur et à mesure, et surtout les couvrir de suite pour ne pas qu’elles sèchent.

Faire de même avec l’autre morceau de pâte.

Poser un bain de friture sur feu doux dans une petite casserole.
Préparer aussi un verre d’eau froide.

Prendre une bande de pâte, enrouler une extrémité autour de l’index et le majeur de la main gauche (si vous êtes droitier), ensuite continuer à enrouler la pâte en laissant à chaque tour un espace de la taille d’un cm.

Coller l’extrémité avec une goutte d’eau puis appuyer légèrement.

Enfiler la fourchette au milieu, c’est à dire là ou sont vos doigts de la mains gauche.

Plonger le manicoti enroulé dans la fourchette dans l’huile, la maintenir debout, les dents collées au fond de la casserole et tourner doucement dans le sens contraire des aiguilles d’une montre.

Le manicoti va gonfler, il faut alors le retourner. La cuisson est très rapide, mais le feu doit rester doux.

Les disposer sur du papier absorbant.

Prévoir un grand récipient car c’est un peu volumineux.

Faire de même avec le restant des bandes de pâte.

Plonger tous les manicotis dans le sirop de sucre, parsemer de grains de sésame puis laisser refroidir sans couvrir.

Les conserver sur un plateau recouvert de papier aluminium en laissant une cheminée au centre. Sinon il vont être très friables.

A déguster croquants ou meilleurs dans les deux jours qui suivent.

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