Carnival bows Marchigiana frappe with alchermes with a cheerful and colorful unusual shape with alchermes syrup and also alchermes in the dough, but I want to clarify that it is a dessert suitable even for children, in fact, the alcohol disappears during cooking, leaving only the scent. Classic carnival chatter recipe, for crispy and bubbly chatter, dry and not greasy, using alchermes liqueur, and to garnish a syrup quickly prepared with alchermes liqueur and sugar. The final result is fantastic and the chatter remains crispy, I myself believed they would soften but they do not, as I personally verified by trying this amazing recipe. If you want to try it too, I’ll leave you the recipe, along with other recipes I’ve posted on the blog over the years, all fabulous and catering to everyone’s tastes.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: one large full tray
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Carnival Bows Marchigiana Frappe with Alchermes
- 2 1/2 cups all-purpose flour
- 2 medium eggs
- 3 tbsp sugar
- 1 1/2 oz alchermes
- 2 tbsp butter
- to taste lemon or orange zest
- vanilla to taste
- as needed sunflower seed oil
- 5 oz alchermes liqueur
- 1/2 cup sugar
- as needed powdered sugar
Tools to Prepare Carnival Bows
- 1 Bowl
- 1 Pasta Machine
- 1 Pastry Wheel
- 1 Pan
- 1 Small Bowl
- 1 Tongs
- 4 Paper Towels
Preparation Steps for Carnival Bows Marchigiana Frappe with Alchermes
Let’s immediately prepare the dough in a bowl with flour, sugar, melted butter, eggs, lemon or orange zest, vanilla, and liqueur and work it to obtain a homogeneous dough that is not too soft. Let it rest for at least 10 minutes, meanwhile prepare what is necessary to roll them out.
Divide the dough into at least 6 parts and roll each with the pasta machine, start working with open rollers, fold the dough several times at the first level, then when you have an even sheet, thin it until the penultimate level, tightening the rollers one level at a time. Use flour if necessary.
Place the sheets on a clean surface, I didn’t use flour, only during the rolling phase, which can also be done by hand with a rolling pin.
With a fluted pastry wheel, cut the chatter into rectangles about 4×1.5 inches. Then give a pinch in the middle of the rectangle to join the two longer sides. This is how we create our bows.
Fry the carnival bows in plenty of hot oil, let them lightly brown on both sides, then drain and dry them on paper towels. Do not overlap them, but always separate layer by layer with paper towels.
Prepare the alchermes syrup in a small bowl with high sides by putting sugar and liqueur in the bowl and cooking it in the microwave, cooking one minute at a time, checking until a syrup is obtained. It will only take a few minutes. It can also be done in a small saucepan on the stove.
Place a layer of bows on a tray, drizzle with syrup distributing it with a simple teaspoon. Then sprinkle with powdered sugar and at this point, the carnival bows Marchigiana chatter with alchermes are ready.
