Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
Fried Carnival Ribbons
2 cups (280 g) flour
1/3 cup (70 g) sugar
2 oz (60 g) butter, diced (at room temperature)
pinch of salt
grated rind of 1 lemon
1/2 cup (120 cc) milk
1 teaspoon vanilla
1 tablespoon rum
approximately 3/4 cup (150 g) powdered sugar, for dusting
Place the flour in a bowl in a mound shape with a hole in the center.
FRAPPE CARNIVAL FRITTERS. These fritters, traditionally made around the carnival festivities, are familiar all over Italy, where they assume different names—including Frappe, Frappole, Sfrappole, Flappe in central Italy, Cenci (“tatters”) or Donzelli (“young ladies”) in Tuscany, Crostoli (“crusts”) or Galani in Veneto, Lattughe (“lettuce”) in Romagna, Nastri delle Suore (“ribbons of the nuns”) in Emilia, Bugie (“lies”) in Piemonte, and Gigi in Sicily. Is there any other dish with so many names?
Transfer the strips on paper towels on a large plate and let the oil drain briefly.
Knead the dough for few minutes, until smooth, but avoid warming it too much.
Using a fork, mix the ingredients together with the flour. Rapidly work the paste with your hands to form a dough. When the dough becomes consistent, transfer it to a floured work surface.
In the center, add the sugar, butter, eggs, a pinch of salt, grated lemon rind, milk, vanilla, and rum.
Make the dough smooth and very soft. When it is smooth and consistent, form it into a ball, place it on a dish, cover, and keep refrigerated for about 1 hour.
Divide the dough into 4 pieces. On a work surface generously sprinkled with flour, use a rolling pin to flatten the dough until it is very thin.
Using a pastry wheel, cut the dough irregularly into strips of 1 x 4 inches (3 x 10 cm) or triangles of 4 x 2 inches (10 x 5 cm). Flatten and cut the rest of the dough.
As an alternative way of cutting the dough, cut the flattened dough into rectangular shapes, approximately 4 x 2 inches (10 x 5 cm).
Cut the center of each piece without reaching the edges.
Fold the piece and insert one extremity inside the cut.
Pull the edge through the cut to form a bow.
In a large skillet, bring the oil to frying temperature. Fry the strips a few at a time.
Transfer to a serving plate and sprinkle generously with powdered sugar.