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CARNIVAL CAKES

CARNIVAL CAKES

Today we talk about... tipical Carnival cakes. During the most cheerful and coloured period of the year it is possible to taste special delicacies.

Umbria has an excellent gastronomic tradition and Carnival cakes are absolutely to be tasted: the most famous are "frappe" and "strufoli".

Both of them are fried and in the past times was used the lard to friethem but this  animal fat was not good to be eated from the first day of Lent.

The secret to obtain very special "strufoli" and "frappe" is the frie: it must be slow and careful, done with seed oil. The "frappe" can be coocked also in the oven.

I have a real passion for handmade cakes, particularly prepared following ancient recipes: here below you find  two recipes that I personally prepared and photographed.

 

RECIPE FOR STRUFOLI

8 eggs

8 spoons of sugar

8 spoons of extra virgin olive oil

16 spoons of flour

1 glass of rum or mistraŽ

grated rind of 1 lemon

1 small spoon of baking powder

honey or alchermes to decore

seed oil to frie

Mix all the ingredients and obtain a firm but soft paste.

Let stand for 1 hour. In the meantime heat the seed oil in a cooking pan.

Then take a small part of the paste with the spoon and put it  in the heated oil.

When "strufoli" are puffed and golden put them on the blotting paper.

Serve them when they are cold, with honey or alchermes, as you like.

 

RECIPE FOR FRAPPE

500 gr. of flour

3 eggs

125 gr. of sugar

100 gr. butter

1 spoon  of baking powder

grated rind of 1 lemon

a pinch of salt

honey, alchermes or icing sugar to decore

seed oil to frie

Mix all the ingredients and prepare a smooth and homogeneous paste.

Put the paste on the pastry board and spread it in dough.

Cut rectangular strips and do a cut in the middle: then pass part of the paste on it and create a node.

Hot the seed oil in a  cooking pan and frie  the "frappe" for about 5 minutes. As alternative you can cook them  for 20 minutes in the oven: put them on a baking tin covered by a greaseproof paper.

Serve the "frappe" with icing sugar, honey or alchermes as you like.

STRUFOLI - Photo by Roberta MilleriSTRUFOLI - Photo by Roberta MilleriSTRUFOLI - Photo by Roberta MilleriSTRUFOLI - Photo  by Roberta MilleriSTRUFOLI - Photo by Roberta MilleriFRAPPE - Photo by Roberta MilleriFRAPPE - Photo by Roberta MilleriFRAPPE - Photo by Roberta MilleriFRAPPE - Photo by Roberta MilleriFRAPPE - Photo by Roberta Milleri

#UMBRIA | #Umbrian recipes | #Umbrian local food | #food in Umbria |

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