Monday, 13 September 2010 15:32

Carnival Recipe for Cenci, Frappe or Chiacchiere

Written by  Delicious Italy Team
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Cenci carnival biscuits Cenci carnival biscuits © Copyright Delicious Italy

The recipe for these common carnival fried pastry or frappe is similar across Italy, but regional dialects and slight variations have led to a handful of local names such as 'bugie', 'risole', 'manzòle' and 'fiocchetti'. In Tuscany, these doughnuts may also be called 'chiacchiere'. In Venice 'fritole'. All are delicious and typically sprinkled with icing sugar like a light layer snow on the hills of the lower Appenines at this time of year.

ingredients

250g flour, 80gr sugar, 2 eggs, caster sugar, olive oil, orange and lemon peel, sweet wine, salt to taste.

making it

Pour the flour onto a suitable work surface and mix in the sugar, salt and a couple of spoons of the wine of choice, along with the whole eggs.

Create a soft pastry and put it to one side for around 30 minutes.

Then roll the pastry into a thin 'sfoglia'.

Cut out the 'cenci' to your preferred shape with a knife and fry in hot olive oil.

When they are a golden colour, remove and place on absorbent kitchen paper.

Finish by presenting all the cenci on a single serving tray and sprinkled with copious caster sugar.

See also Giggi Eoliani Carnival sweets recipe

Last modified on Friday, 03 February 2012 15:33
Published in Tuscany Recipes
Tagged under
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