Carnevale, Italy's magical version of mardi gras, is traditionally celebrated in Italy 40 days before Easter. Carnevale is one of Italy's biggest festivals. Masquerade reveling, partying and, of course, eating is a part of this annual celebration. To kick off the Carnival festivities here in DC, CiaoDC would like to share a "Frappe" recipe from Pasticcere, Italian Pastry Chef, Nicola Tarallo of Gaeta, Italy from his collection of Italian home-cooked sweets, Mangia Dolce! Frappe, or as refferred to by Ada Boni, "Lover's Knot" are the best known Carnival pastries. When preparing and enjoying this dessert, may the drama come alive in you all! Buon Appetito e Buon Divertimento!
FRAPPE
Prep Time: 40 min
Cook Time: 30 min
Makes about 60 frappe
INGREDIENTS:
3 cups cake flour
3 cups cake flour
4 eggs
3 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
4 tablespoons white wine
A pinch of salt
Zest of 1 lemon, grated
Oil for deep frying
Confectioners sugar for dusting
PREPARATION:
Mix together the flour, eggs, sugar, butter, wine, salt and grated zest in a large mixing bowl. Use a fork until the dough begins to stick together, and then use your hands to mix thoroughly.Transfer the dough to a floured surface and knead until it becomes homogeneous. Cover tightly with plastic wrap and let rest for about an hour. Roll the dough out to 1/8 inch thickness. Use a cutting wheel to cut the dough into strips about 1 inch wide and 3 inches long. Fry the pastry strips a few at a time in very hot oil until crisp and golden. Remove with a slotted spoon and let the frappe drain on paper towels. Repeat with remaining dough. Transfer onto a serving plate or platter, and dust with confectioners sugar.
PREPARATION:
Mix together the flour, eggs, sugar, butter, wine, salt and grated zest in a large mixing bowl. Use a fork until the dough begins to stick together, and then use your hands to mix thoroughly.Transfer the dough to a floured surface and knead until it becomes homogeneous. Cover tightly with plastic wrap and let rest for about an hour. Roll the dough out to 1/8 inch thickness. Use a cutting wheel to cut the dough into strips about 1 inch wide and 3 inches long. Fry the pastry strips a few at a time in very hot oil until crisp and golden. Remove with a slotted spoon and let the frappe drain on paper towels. Repeat with remaining dough. Transfer onto a serving plate or platter, and dust with confectioners sugar.
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