(Carnival fried pastry - Traditional recipe)

Time: preparation - 30 minutes plus 1 h ....... resting time for the dough ....... cooking - 30/40 minutes 200 g (7 oz) white flour 1 whole egg and 1 egg yolk 4 tablespoons extra virgin olive oil 50 g (1 3/4 oz) sugar 1 liqueur glass of dry white wine Oil for frying Icing sugar Salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

These cakes are made in Italy for Carnival; they are known with different names:
- Chiacchiere in Lombardy
- Cenci in Tuscany
- Frappe in Emilia
- Bugie in Genoa
- Crostoli in Venice

Prepare the dough. Put the flour, sugar and salt in a bowl or on a work surface. Stir to blend. Make a well in the center and add the eggs, oil and wine. With a fork or your fingertips, gradually, incorporate the flour until a soft dough. Sometimes you'll have to add some flour if the dough is very sticky. Knead the dough on a floured work surface for 8-10 minutes until it
is smooth and elastic. Cover with a napkin and allow to rest for at least 1h.
Roll out the dough on a lightly floured surface, beginning from the center, to a thickness of 0,3 cm (1/8in); you have to use a long pasta rolling pin for this. Using a chef's knife or a pasta wheel, cut the dough into long strips (3-4 cm / 1 1/2in wide) and then cut every strip into 10 cm (4 in) rectangles. Make some cuts in every rectangle.
Fry the dough rectangles. Scoop them out when they are nice and crisp and drain off the oil. Dust with icing sugar

Note
- The white wine can be substituted with other liqueurs (strong brandy) or coloured with
  alchermes.
- You could use 30 g (1 oz) unsalted butter in the dough instead of oil.
- We suggest to use extra virgin olive oil to fry

What's the right wine?
Our suggestion is: Malvasia di Castelnuovo Don Bosco (wine from Piedmont - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".