Call them Cenci (in Tuscany), Frappe (in Emilia), Crostoli (in Friuli Venezia Giulia and Trentino) or Chiacchiere (in Lombardy) they all mean the same thing: an irresistible, light and crunchy pastry you can't stop eating once you start.
Yes, it is carnival time now so it is time to indulge again (but when it is not time to indulge?!).
For this treat you need to make a thin dough into thin twisted ribbons or a flat dough with wavy borders and deep-fried them.
You need to use plenty of oil (you can then recycle it for future use) and it needs to be very hot. You can test it by dipping a toothpick into it. If you can little bubbles around it it means that the oil is hot enough.
Finally a sprinkle of vanilla powdered sugar will give it the final touch.. mouthwatering already? Get that apron out and start making them, you won't regret it!
For more Carnival cakes try Frittelle too.
- Prep Time : 45 minutes
- Cook Time : 20 minutes
Put the the flour, the cornflour and the sugar on your work plan and make a hole. Then add the eggs, vanilla essence, lemon juice and salt
Add a drop of grappa or cognac and the diced butter
Work it into a smooth dough, then roll it in cling film and let it rest for 30 minutes in a cool and dry place
With the pasta machine or with a rolling pin make the dough flat. Do it a few times until you get a smooth pastry of about 2 mm thin
With a pastry cutter cut the pastry into long stripes and make an incision in the middle
Heat the oil until very hot then fry the pastries for a few seconds each side until slightly golden
Sprinkle with vanilla icing sugar
Get yourself a glass of white wine and enjoy this treat. Happy Carnival!