Carnival recipes: Chiacchiere or Galani? Frappe or Strufoli?

Carnival is coming, there is a party atmosphere and, as usual, celebrating something means to cook great dishes.

Although each italian region or city has its tradition of parades and demonstrations, the only thing that all the italian region have in common, from Piedmont to Sicily, from Trentino Alto Adige to Apulia, is the typical dessert of this period:

the “Chiacchiere”

(that in italian language means “the talk” )

Each area of Italy calls these tasty pastry with a different name: Bugie (Piemonte – Liguria), Strufoli or Cenci (Tuscany), Chiacchiere (much of the middle-south), Crostoli (Northeast), and still Galani, Gròstoli , Sfrappe, Sfrappole, Strufoli … and much more.

The origin of this dessert comes from th Ancient Rome, in the period of the Saturnalia, when the winter stopped the crops, the ancients used to organize large celebrations; in this period, they cooked large quantities of cakes fried in pork fat, called Frictilia, which were distributed to the entire population.

But let’s get to the recipe. Le Chiacchiere are strips of eggs and flour pastry, sometimes irregularly cut or knotted, fried and covered with powdered sugar, honey or chocolate.

Enjoy your dessert… and enjoy Carnival!

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Crostoli

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

Ingredients

  • 300 g flour rind
  • 2 eggs + 1 egg yolk
  • 80 g sugar
  • 1 small glass of white wine / brandy / liquor
  • a pinch of salt
  • 1 liter Oil for frying
  • Oil for frying
  • grated lemon
  • powdered sugar or honey or melted dark chocolate

How to prepare it

Add the flour with the sugar and vanilla and arrange a fountain on a work surface. Put in the middle the eggs, the egg yolk, the butter softened at room temperature, the grated rind, salt, liquor and knead until dough is smooth and homogeneous. If necessary, add more flour. Roll out the dough about 2 mm and make rectangles by cutting them with a wheel; Then, in the middle of each rectangle engrave three parallel cuts (always with the wheel). Take the rectangles with your hands and put in hot oil, turning them and making them brown on both sides. When they are cooked, Get them with a slotted spoon, drain on paper towels, place them in a tray and allow to cool. Garnish your Chiacchiere as preferred: with a dusting of powdered sugar, with honey or with the melted dark chocolate.

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