The CARNIVAL BOWS, butter-free, crumbly, super crunchy and — need I say it? — delicious, are essentially the classic fried chiacchiere presented in a bow shape, very common especially in Romagna.
These little sweets are so delightful that everyone goes crazy for them, from kids to grown-ups, and they make every celebration even more lively and joyful, especially when served with a good sweet wine. In short, if you want a Carnival to remember, here are the bows: simple to prepare but elegant and indulgent to taste. Below you’ll find the step-by-step photo-recipe, easy, quick and well-tested (and without butter!), ideal for preparing them at home without fuss.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups 00 flour (type 00)
- 5 tbsp granulated sugar
- 3 1/3 tbsp white wine
- 2 tbsp extra virgin olive oil
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 2 1/8 cups peanut oil for frying
TOOLS YOU’LL NEED TO MAKE THE CARNIVAL BOWS
- 1 Pasta machine
- 1 Bowl
- 1 Fluted pastry wheel
- 1 Deep pan
PREPARATION: CARNIVAL BOWS
Making the carnival bows is very easy and quick.
Put all the ingredients in a bowl and work them for 15 minutes until you obtain a smooth, homogeneous dough ball. You can also make the dough with a stand mixer fitted with the paddle attachment, mixing everything for about 10 minutes until you have a fairly firm dough.Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
After resting, take the dough, divide it into four parts and, using a little extra flour for dusting, roll each piece into a thin sheet at the number 3 setting on the pasta machine.With a fluted wheel cut strips about 4 inches long and about 1 3/16 inches wide. Stretch them slightly — don’t be afraid of tearing them as the dough is very elastic — and tie them loosely as if making little bows.
Heat a generous amount of peanut oil in a large, high-sided pot. As soon as the oil is hot, start frying the bows a few at a time, turning them several times so they don’t darken too much.
When they are lightly golden, remove them with a slotted spoon and let them drain well on paper towels.Dust your super-crunchy carnival bows generously with powdered sugar, arrange them on a plate and serve.
