Today is martedì grasso and we celebrate the last day of carnevale by eating good and sweet traditional carnival food. Here are the recipes for a couple of very popular sweet treats that we make for the carnival. Depending on the region, they might have a different name but the flavor is the same everywhere you go: sweet and yummy!!!
Here the recipes for the castagnole (also called favette) and frappe (chiacchiere, bugie, fiocchi, cenci etc etc..).
- 2.5 cups flour
- 2 eggs
- 1/4 cup sugar
- 1 pinch salt
- 1 tbs lemon zest
- 3 tbs vegetable oil
- 6 tsp limoncello, grappa, white wine or other liquors (you can also put less alcohol and just add some water or use milk instead of the liquor)
- vegetables oil to fry
- confectioners sugar
Put the flour onto a flat work surface. Make a hole in the center and add eggs, sugar, oil, lemon zest and a pinch of salt. Start to mix all the ingredients using your hands and gradually add the liquor as you knead the dough. Knead the dough until it’s smooth, then cover in plastic wrap and let rest for 15 minutes.
At this point, divide the dough into pieces and roll it out until 1/10 inch using a rolling pin or pasta machine. Use a knife or pasta cutter to cut out diamonds or whatever shape you prefer.
It’s now time to fry our frappe, so heat the oil and start frying. The dough should be completely submerged in the oil for 30 seconds to 1 minute. Once golden, remove the frappe and place them on a paper towel-lined tray to drain.
Dust the frappe with powdered sugar and enjoy it. They can be served immediately or stored for a couple of days.
- 3 eggs
- 1/2 cup sugar
- 3 cups all-purpose flour
- 1/2 cup milk (approximately)
- 1 tbs baking powder
- 1/2 stick melted butter
- 1 tsp vanilla
- vegetables oil to fry
- confectioner’s sugar
Mix flour, eggs, baking powder, sugar, butter, vanilla, and milk in a large bowl until smooth. Gradually add milk until the batter have a medium consistency, no too hard and no too liquid.
In a small pot heat about 2½ inches of oil over medium heat. Using a teaspoon, scoop up a spoonful of batter, then carefully scrape it off with a second teaspoon into the hot oil.
Cook the castagnole in batches of four or five for about 4 minutes, until golden brown. Halfway through cooking, they will turn themselves over in the oil. Make sure not to overcrowd the pan.
Remove the castagnole from the oil to a paper towel-lined tray to drain, then roll them in sugar while they are still hot so that the sugar sticks.
Castagnole are best eaten the day they are prepared, but they will keep in an airtight container at room temperature for 3 to 4 days. It’s always best to have them worm so you can heat them up if needed.