The Cicerchiata is traditionally a Carnival dessert, but just like its close cousin, struffoli, it is often enjoyed during the Christmas holiday season.
It seems that the origin of this dessert dates back to the Middle Ages, particularly with the development of beekeeping. Its name comes from the legume ‘cicerchia,’ for its small, round shape. The meaning of cicerchiata is therefore “a pile of chicklings.”
The dessert symbolizes regeneration and the cycle, meaning the end of winter and the beginning of spring and the return of a new regenerated order.
Chef Edoardo Isnenghi guided us step by step in the preparation of the recipe within the project organized by the Chambers of Commerce of Rieti and Viterbo and Azienda speciale Centro Italia as part of the “Tourism and Culture” initiative which I have already told you about recently.
It was really fun to prepare the recipe online together with the Chef and other journalist and blogger colleagues.
This was the last recipe, but we hope they will re-propose this project next year. It was a true honor to participate and have the opportunity to discover many products from upper Lazio that I was not familiar with.
Here are some recipes for good fortune:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6-8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 520.36 (Kcal)
- Carbohydrates 22.02 (g) of which sugars 6.53 (g)
- Proteins 4.26 (g)
- Fat 47.36 (g) of which saturated 5.97 (g)of which unsaturated 38.56 (g)
- Fibers 0.60 (g)
- Sodium 18.54 (mg)
Indicative values for a portion of 40 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 Cicerchiata
- 4 cups g all-purpose flour
- 5 eggs
- 1/4 cup g sugar
- 3 tbsp g butter (soft)
- 3 tablespoons wildflower honey (Honey from Upper Lazio)
- 1 quart l sunflower seed oil
- as needed colorful sprinkles
- as needed sliced almonds
Tools
- Pizza Cutter
- Skimmer
- Paper Liners
Preparation of Cicerchiata
Pour the flour into a bowl, make a well, and break the eggs into it. Begin mixing with a fork, incorporating a little flour. Add the sugar and continue mixing with the fork. Finally, add the soft butter and blend carefully, still using the fork.
Transfer to a work surface and continue kneading until you obtain a smooth and uniform dough.
At this point, there are two paths to take. You can divide the dough into many small portions and roll out sticks of dough like you would for potato gnocchi, about 0.4 inches thick, and cut them into chunks also 0.4 inches. Then roll the chunks into balls in the palm of your hand.
The second method is to roll out the dough with a rolling pin on a floured surface to a thickness of about 0.4 inches. Then, using a smooth pasta cutter wheel, make strips 0.4 inches wide, which are then cut again into small squares 0.4 inches on each side. Then take the squares and roll them into balls in the palm of your hand.
Both methods are valid, it just takes a little patience, and it’s an activity that can also be done with children.
Heat the sunflower seed oil in a high-sided saucepan. Bring it to 340°F and start cooking about twenty balls at a time. I recommend placing the balls on the skimmer and immersing them in the hot oil, so you don’t risk burning yourself with possible oil splashes. Turn the balls with the skimmer and as soon as they are golden, remove them and place them on a plate lined with absorbent paper. Proceed in this way for all the balls.
Pour three heaping tablespoons of honey into a large pan, which should accommodate all the balls you have fried. Heat it on low heat, and when it starts to form a kind of foam, it is ready.
Pour in all the fried balls and start mixing until all the balls are lightly coated with honey.
Traditionally, the cicerchiata should be ring-shaped. If you want to make the traditional shape, you need to grease a ring mold with a little oil and pour the still-hot cicerchiata inside. Level it and let it cool at room temperature. Once cooled, you need to turn the cicerchiata onto the serving plate and decorate it with colorful sprinkles and almond slices.
I decided to put the cicerchiata in individual paper liners for single servings.
Pour the honey-glazed balls into the liners and decorate with colorful sprinkles and sliced almonds. Let them cool before serving.
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FAQ (Frequently Asked Questions)
What are the characteristics of Honey from Upper Lazio?
The Honey from Upper Lazio is a special kind of honey, coming from the mountains. It could almost be defined as honey from brave beekeepers and bees, who work at high altitudes and are resident. Consequently, what is obtained is a wildflower honey rich in all the botanicals of the long mountain season, providing the final consumer with an unmistakable bouquet.
It is a honey with a naturally low crystallization that has not undergone any artificial treatment.
If you want to learn more about the history of this honey and possibly purchase it to support mountain beekeeping, here is the project link.
