The CICERCHIATA Easy CARNIVAL Recipe is the treat I made over the weekend. The dough of this recipe is similar to ‘chiacchiere’, and the name ‘cicerchiata’ comes from the appearance of the individual balls, which look like lupins, similar to small chickpeas. The recipe is really very simple, and the step-by-step photos will guide you through making the recipe.

Now I leave you with the recipe, a big kiss, Chicca

Difficulty: Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 3/4 cups all-purpose flour
2 eggs
3 1/2 tbsp butter
1/4 cup milk
to taste orange zest
to taste lemon zest
as needed peanut oil (for frying)
2 tbsp sugar
1/2 cup honey
as needed sugar sprinkles
as needed almonds

Tools

1 Pan
1 Metal Scraper
1 Thermometer

Steps

In a large bowl, place the eggs, sugar, grated lemon zest, vanilla powder, and a pinch of salt.
Beat well with a fork, then begin to add the sifted flour a little at a time.
Mix well first with a fork and then with your hands, forming a smooth and soft dough.
Wrap the dough with cling film and let it rest at room temperature for 30 minutes.
Form ropes and then cut them into small gnocchi pieces, rolling them into small balls in the palm of your hand.
The balls should be quite small, as they will grow a little while cooking.
Then fry your balls in plenty of hot oil, when cooked, drain them in a bowl with absorbent paper. Once cooking is finished, drain them on absorbent paper.
Prepare the honey, then transfer it to a pan along with the sugar, stir well and then add the struffoli.
Add the almonds and stir again, then prepare a slightly oiled plate and mold the cicerchiata into a crown shape.
Decorate with sugar sprinkles and serve!