The frappe are certainly the most famous Carnival recipe. Depending on where we are, they go by different names, but they are always delicious, crunchy, and amazing.
In fact, they are known by many different names: chiacchiere, bugie, cenci, sfrappole, grostoli, galani, many names for the same product. Here in Modena, we call them frappe
The dough is very simple, requiring only a few ingredients to please both young and old. Frappe are a bit like cherries; once you start, you can’t stop. What really gets you is that they are so light, with their nice bubbles, that you don’t realize how many you’ve eaten.
This is my sister Roberta’s recipe, who makes really delicious frappe and sometimes remembers to bring me some.
I leave you some Carnival recipes, all to enjoy
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Carnival
- Energy 751.27 (Kcal)
- Carbohydrates 31.52 (g) of which sugars 7.61 (g)
- Proteins 4.11 (g)
- Fat 68.96 (g) of which saturated 13.18 (g)of which unsaturated 52.58 (g)
- Fibers 4.25 (g)
- Sodium 37.30 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the frappe
- 4 cups flour
- 3 1/2 tbsp butter
- 1/4 cup anise liqueur (Sassolino)
- 2 eggs
- 2 tbsp sugar
- 1 lemon (grated zest)
- 1 pinch salt
- 4 1/4 cups peanut oil
- as needed powdered sugar
Tools
- Pastry Wheel
- Sugar Duster
- Wok
- Tongs
Preparation
Place all the dry ingredients in a large bowl, add the eggs, softened butter, grated lemon zest, and Sassolino.
Knead until you get a smooth and homogeneous mixture. Cover with the bowl and let the dough rest for half an hour.
Take the dough and roll it out thinly. You can use a rolling pin or a pasta machine; the important thing is that the dough is very thin, as if you were making the sheet for filled pasta.
With the smooth pastry wheel, cut out rectangles, strips, or broad diamonds. Make a cut in the center and pass the tips inside, or form bows or soft knots with the dough.
Heat the oil in a wok or deep saucepan and bring it to 338°F. Drop a piece of dough into the hot oil; if it immediately bubbles, it is ready.
Immerse a few frappe at a time, being very careful not to burn yourself. Frappe cook in no time; they are very thin.
Once golden, place the frappe on a plate covered with paper towels to remove excess oil.
Then transfer the frappe to the serving plate and sprinkle them generously with powdered sugar.
