Carnival ribbons Marche-style frappe with alchermes in an unusual happy and colorful shape with alchermes syrup and also alchermes in the dough, but I want to clarify that it is a dessert suitable for children too, as the alcohol disappears during cooking and only the scent remains. Recipe for classic carnival chatters, for crispy and bubbly chatters, dry and not greasy, using alchermes liqueur, and for garnishing a quickly prepared syrup with alchermes liqueur and sugar. The final result is fantastic and the chatters remain crispy, I myself believed they would soften and they do not, I was able to verify it personally by trying this amazing recipe. If you want to try it too, I leave you the recipe, I also leave you the other recipes I have posted on the blog over the years, all fabulous that satisfy everyone’s tastes.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: a large overflowing tray
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for carnival ribbons Marche-style frappe with alchermes
- 2 1/2 cups all-purpose flour
- 2 medium eggs
- 3 tbsp sugar
- 3 tbsp alchermes
- 2 tbsp butter
- as needed lemon or orange zest
- vanilla as needed
- as needed sunflower oil
- 2/3 cup alchermes liqueur
- 1/2 cup sugar
- as needed powdered sugar
Tools to prepare carnival ribbons
- 1 Bowl
- 1 Pasta machine
- 1 Pastry wheel
- 1 Pan
- 1 Small bowl
- 1 Tongs
- 4 Absorbent paper
Steps to prepare carnival ribbons Marche-style frappe with alchermes
Let’s immediately prepare the dough in a bowl with flour, sugar, melted butter, eggs, lemon or orange zest, vanilla, and the liqueur and work to obtain a smooth dough ball that is not too soft. Let it rest for at least 10 minutes, in the meantime prepare the necessary to roll them out.
Divide the dough into at least 6 parts and roll each one out with the pasta machine, start working with open rollers, fold the dough several times at the first level, then when you have a uniform sheet, thin it out to the penultimate level, tightening the rollers one level at a time. Use flour if necessary.
Place the sheets on a clean surface, I did not 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 chatters, to create ribbons cut rectangles about 4×1.5 inches. Then pinch the center of the rectangle to join the two longer sides. This is how we make our ribbons.
Fry the carnival ribbons in plenty of hot oil, let them lightly brown on both sides, then drain and dry on absorbent paper. Do not stack them, but always separate each layer with absorbent paper.
Prepare the alchermes syrup in a small bowl with high edges, putting sugar and liqueur in the bowl and cooking in the microwave, cooking one minute at a time, checking until you get a syrup, it will take a few minutes. It can also be done in a saucepan on the stove.
Arrange a layer of ribbons on a tray and sprinkle with syrup distributing it with a simple spoon. Then sprinkle with powdered sugar and at this point the carnival ribbons Marche-style chatters with alchermes are ready.
