04 Feb Frappe
Umbrian Carnival dessert
The most typical dessert of the Carnival in Italy is the Frappe!
I know that in many parts of Italy The frappe are called Chiacchiere, and certainly there are many others names, but the original recipe is one: the following.
For people who prefer a light version: recipe for cooking in the oven.
- 300 g of flour,
- 30 g sugar,
- 15 g of butter,
- 2-3 egg yolks,
- 1 pinch of salt,
- 1 cup rum,
- oil for frying
- sugar or honey
Sift the flour in the centre you place the sugar, egg yolks, melted butter, salt and rum.
Work the mixture well, then with a rolling pin, roll out a thin sheet and cut from this strip about 3 cm wide and 12 long.
At the centre of the strip practiced a cut of about 3 cm in the direction of the length, tuck one end of the strip to make it out the other side.
Fry the frappe little at a time into the hot oil and let them drain on paper towels, or cook them in a baking pan lined for about ten minutes at 200 degrees.
In any case, before serving sprinkle with powdered sugar filling.