The farrate recipe from Manfredonia for Carnival is renowned and widespread especially in southern Italy. Although they might look like savory pastries in the shape of a large ravioli, they are different. Farrate are made with a thin layer of pasta dough. A typical recipe from Manfredonia, a town in Puglia where Carnival is celebrated in a grand way. They are filled and also very nutritious. An old tradition passed down from generation to generation.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Cooking time: 30 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 17.64 oz Sheep ricotta
- 17.64 oz Cooked wheat
- 2.2 lbs Flour
- 2 bunches Mint (Preferably fresh)
- 1 tbsp Fine salt
- to taste Black pepper (Ground)
- 1.69 cups Water
Tools
- Rolling pin
Preparation
Mix the ricotta and cooked wheat in a bowl. Add a sprinkle of ground black pepper, cinnamon to taste, and mint leaves washed, carefully dried, and finely chopped.
Let the mixture rest for about half an hour to allow the flavors to meld, especially the ricotta and mint.
Meanwhile, prepare the thin dough as shown in the image, with flour, lukewarm water, and salt. The dough should be homogeneous but not very soft when kneaded by hand or in a kitchen robot.
Roll out the dough to 1/16 inch thick using a rolling pin, then cut out large circles (5 inches) using a cup.
Place the filling on half of the circles. Cover and seal as shown in the image.
Pierce each farrata with a fork to prevent them from puffing up during baking, and finally brush with egg yolks.
Bake at 356°F for about half an hour and let the delicious Carnival farrate cool down, to be eaten warm at breakfast, snack, dinner, or even outdoors.
The tradition of farrate is linked to the Carnival festival but can now be found in bakeries on other occasions as well.
Farrate recipe from Manfredonia for Carnival
Farrate recipe from Manfredonia for Carnival tips: to achieve nice thin sheets, it is advisable to use a pasta machine like those used for making troccoli, lasagne, etc.
Farrate should preferably be consumed within three days and stored in the refrigerator.
However, they are much better when fresh.
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FAQ (Questions and Answers)
Why are they called farrate?
The farrata gets its name from ‘farro’, which is used in the preparation of this recipe.
When are farrate eaten?
The tradition of farrate is linked to the Carnival festival but can now be found in bakeries on other occasions as well.
