The farrate recipe from Manfredonia for Carnival are renowned and widespread especially in the south of Italy. They may look like pastries in the shape of a large ravioli but instead they are different. The farrate are prepared with a thin pasta sheet. A typical recipe from Manfredonia, a town in the Apulia region where Carnival is celebrated in a big way. They are stuffed and 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
- 17.6 oz Sheep Ricotta
- 17.6 oz Cooked Grain
- 2.2 lbs Flour
- 2 bunches Mint (Preferably fresh)
- 1 tbsp Fine Salt
- to taste Black Pepper (In powder form)
- 1.7 cups Water
Tools
- Rolling Pin
Preparation
Mix the ricotta and the cooked grain in a bowl. Add a sprinkle of ground pepper, cinnamon to taste, and the mint leaves, which have been carefully washed, dried, and finely chopped.
Let the mixture rest for about half an hour to flavor well with the ricotta and mint.
Meanwhile, prepare the thin sheet as shown in the image, using the flour, warm water, and salt. The dough, worked by hand or in a food processor, should not be too soft but homogeneous.
Roll out the sheets to 1/16 inch using a rolling pin, and cut large circles (5 inches) using a cup.
Place the filling on half of the circles. Cover and seal as shown in the image.
Poke each farrata with a fork, so they do not puff up during baking, and finally brush with egg yolks.
Bake in the oven at 356°F for about half an hour and let the delicious farrate cool. They can be eaten warm for breakfast, snacks, dinner, and even outdoors.
The tradition of farrate is linked to the Carnival festival but can finally be found in bakeries even at other times.
Farrate recipe from Manfredonia for Carnival
Farrate recipe from Manfredonia for Carnival tips: to obtain thin sheets, it is advisable to use a machine like those used for rolling pasta like troccoli, lasagna, etc…
Farrate should be consumed preferably within three days and stored in the refrigerator.
However, they are much better when freshly made.
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FAQ (Frequently Asked Questions)
Why are they called farrate?
The farrata gets its name from the spelt used in the preparation of this recipe.
When are farrate eaten?
The tradition of farrate is linked to the Carnival festival but they can also be found in bakeries at other times.
