The Abruzzese Cicerchiata is a typical Carnival dessert recognized as a traditional product for Abruzzo.
A dessert similar to Neapolitan struffoli, although the latter is mainly made during the Christmas period.
In some situations in the past, the origin of this recipe has been questioned, but the Abruzzese origin is confirmed by history.
It seems that right in Abruzzo, in the past years there was a good production of high-quality honey, then their form of a ‘chickpea’ where this particular product is produced in a very famous area of Abruzzo for this legume.
Then in modern times, the cicerchiata also spread to other regions.
In my opinion, since chickpeas and grass peas are well produced in Abruzzo, recognized as typical of the place, I don’t think there are doubts about its origins.
Although I really like to always tell the origins of a recipe, I always invite you to try my proposals.
If you make this or other recipes that are on my blog, send me photos of your creations and I will post them on my fb page with your name.
Approx. 398 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients to make Abruzzese Cicerchiata
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons extra virgin olive oil
- 1 2/3 cups all-purpose flour
- sunflower or corn oil for frying
- 7 oz honey
- colored sugar sprinkles
- some peeled almonds
Tools
- 1 Mold poldino polpettino
Preparation of Abruzzese Cicerchiata
I made the dough with a dessert mixer, but you can easily do it by hand.
In the mixer, put the eggs, sugar, extra virgin olive oil, and mix well.
Then add the flour and mix; if you do everything in the mixer, at some point you will have to continue on a work surface, because the mixer will not knead so well anymore.
Once all the ingredients are combined, transfer to a work surface and create a ball, from here make all the cords to then make all small gnocchi and create small balls like chickpeas, or take pinches of dough from the ball and create the balls.
The balls should be small enough, as they will grow a little during cooking, but I must say it takes a lot of patience.
Once all the balls are made, prepare the oil for frying, and once it reaches the heat point, transfer the balls and cook until golden.
When cooking is finished, drain them in a bowl with absorbent paper.
Prepare the honey in a large saucepan and heat it; once it starts to foam, add the fried balls and stir for 5-10 minutes until the balls are caramelized and absorb the honey.
Prepare a dish or a mold by placing wet baking paper on the bottom; I poured everything into a greased dish and created the cicerchiata ring.
Once plated, sprinkle with sugar sprinkles and peeled almonds, let the honey dry, and serve.
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