1/2 liter water, 50 g lard, 500 g flour, 8 eggs, 30 g ricotta cheese, 150 sugar, olive oil
Boil the water with the lard. When the lard has completely melted, add the flour. Continue cooking and stirring until the mixture sticks to the wooden spatula. Let it cool and add one egg at a time. Fill the syringe for pastry with the mixture. In a large pan, heat the oil and, using the syringe, drop a few portions of the mixture and fry to make the brighelle brown and puffy. Let them cool. Mix the ricotta cheese with the sugar and let stand overnight. Sift and use to stuff the brighelle (it is beeter to do it with a syringe). You may use custard instead of ricotta for the stuffing (see recipe n. 29).