RICETTA DEL GIORNO: ITALIAN CARNIVAL SWEET TREATS

I have had the pleasure of enjoying every single sweet treat on this blog. Spent a month in Italy. Yummy….

Speak Eat And Love Italia

carnevale-frappe-castagnole
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..).

frappe

FRAPPE

Ingredients:

  • 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

Giulia’s Directions:

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…

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7 thoughts on “RICETTA DEL GIORNO: ITALIAN CARNIVAL SWEET TREATS

  1. CASTAGNOLE

    Ingredients:

    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
    Giulia’s directions:

    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.

    Here in the U.S. these are called Zeppalies, if you add a 15oz. tub of whole milk ricotta to the mix and refridgerate it for one hour before cooking them in the oil, and when they are done put about five in a small brown paper bag with either powdered sugar or regular sugar and shake gently, then enjoy. This is the Sicilian way. Best ever. In Naro, Sicily they are called Spinge.
    Different regions have different names for them but they are delicious in any dialect. Ciao xo

    Like

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