In Italy, each festivity has its typical sweet.
At Carnival the fried sweets are the tradition for excellence. Each region has its sweets, some also very similar to each other but with a different name from area to area. The most famous Carnival’s sweet are the Chiacchiere (literally, “Small talks”) that change their name from North to South of the country, becoming Frappe, Crostoli or Cenci. They are mere scraps of dough flavored in different ways, stretched thin, and fried in oil. In recent times, the traditional recipe is also revisited with a more light, healthy cooking in the oven.
My twist, with mild high quality EVOO and brown rice unrefined flour, makes these Carnival sweets equally irresistible and suitable to be enjoyed by all.
Moscato D’Asti 2022 by I Vignaioli di Santo Stefano is our suggested pairing: “Crystal clear, pale straw yellow in colour, with an elegant and fine perlage. On the nose the prevailing scent is fruity, with an important intensity and great persistence.” For the full review click here.
© Piero Pardini – The Wolf Post – TUSCANY – ITALY
Ingredients for 4-6 portions
- 250 g brown rice flour
- pinch of sea salt
- 50 g light brown sugar
- pinch of organic baking powder
- the rind of an organic lemon
- 1 large organic beaten egg
- 50 ml mild extra virgin olive oil
- 1 tbsp Marsala dessert wine
- 3 tbsp milk
- icing sugar (optional to taste)
Method:
- Mix the flour with the salt, sugar, baking powder and lemon rind.
- Add the egg, oil, dessert wine, milk and knead until a firm dough.
- Form a ball, cover with plastic wrap and let rest for 20 minutes at room temperature.
- Roll out the dough so thin and form rectangles with the toothed wheel cutter. Place the strips on a baking tray lined with baking paper.
- Bake, in a preheated oven, at 180° C, in a preheated oven (350° F / Gas 4) for 10 minutes.
- Once warm, decorated with icing sugar.
