Here the secrets and the recipe about one of the most famous typical dessert of italian carnival. Every cities or italian region: call it with various name: Frappe, Chiacchiere, Bugie, Cenci, Crostoli, Intrigoni, Galani, etc
The roman name of this dessert is “Frappe”.
The Frappe are very easy to prepare, but you must remember two things:
1 – pull the dough very thin, if you have a rolling pin with adjustable thickness, thickness 0.
2 – Put it in the refrigerator covered for half an hour.
In this recipe I have used Spelt Flour instead of tradiotional Wheat Flour and a Williams-Christ pear fruit distillate
- 2 eggs
- 14 oz (350 g) spelt
- 1 tbsp + 1 tsp (35 ml) distillate – for me Williams-RONER Williams-Christ pear fruit distillate
2 oz (50 g) sugar
- 1 oz /24 g) melted butter
- Grated rind of a lemon
- Sunflower oil for cooking to taste
- Powdered sugar to taste
PREP TIME: 10 minute + 30 minute rest time COOK TIME: 30 minute TOTALE TIME 1,10 hours
1 – Melt the butter in a double broiler
2 – Put all the ingredients in the mixer for dough then formed, when it is ready make to rest the dough.
3 – Pull the dough very thin and cut it into rectangles.
4 – FRY few rectangles at a time in plenty of hot oil, drain well on absorbent paper, move the frappe on a serving dish and sprinkle with icing sugar.
5 – Serve