Tipico dolce del periodo di carnevale. Da bambino ne ero ghiottissimo, mentre non ho mai troppo amato le castagnole.
Qualche giorno fa abbimo festeggiato i compleanni dei miei due figli, Gaia ed Andrea and I took the opportunity to make it a bit to make the guests enjoy.
Ingredients:
500 grams of flour
2 eggs
60 grams of sugar
50 grams of butter
grated lemon rind
a pinch of salt
white wine to taste
frying oil
sugar
Place in the flour, put in the middle of all the other ingredients and begin to knead adding wine as needed.
Eventually you will get a dough that is not hard and sticky, a bit like the pasta that is.
Now roll out the dough with a rolling pin, then fold it over itself several times.
At the end lies a thin sheet and cut into strips with the toothed wheel (the form actually up to you) and fry in hot oil for a few seconds for each part.
A tip, you spend a few hours, preferably the next day, before eating them you will give time to the frappe to become crisp and brittle.
sprinkle of sugar icing and ... good Carnival.
Qualche giorno fa abbimo festeggiato i compleanni dei miei due figli, Gaia ed Andrea and I took the opportunity to make it a bit to make the guests enjoy.
Ingredients:
500 grams of flour
2 eggs
60 grams of sugar
50 grams of butter
grated lemon rind
a pinch of salt
white wine to taste
frying oil
sugar
Place in the flour, put in the middle of all the other ingredients and begin to knead adding wine as needed.
Eventually you will get a dough that is not hard and sticky, a bit like the pasta that is.
Now roll out the dough with a rolling pin, then fold it over itself several times.
At the end lies a thin sheet and cut into strips with the toothed wheel (the form actually up to you) and fry in hot oil for a few seconds for each part.
A tip, you spend a few hours, preferably the next day, before eating them you will give time to the frappe to become crisp and brittle.
sprinkle of sugar icing and ... good Carnival.
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