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Posts Tagged ‘Carnevale’


    20 January 2016 // flaviabi



    8 eggs – 8 tablespoons olive oil – 8 tablespoons sugar – 16 tablespoons of flour ( in this case I used rice flour) 1 small glass of anisette and / or rum 1 grated lemon peel 1 teaspoon baking powder honey and alchermes to garnish
    Work together the flour , baking powder , olive oil , lemon zest , sugar and liquor . Knead well for several minutes , to form a consistent dough. If necessary add a little ‘ flour or milk. .Let the mixture stand for about an hour . Heat a large pan with oil seeds . Take a spoonful of the mixture and dip it in hot oil . When they are puffed and golden extract them and place on a paper towel to dry. Season with alchermes or honey

  2. Gluten free -Fried Carnival Ribbons

    4 February 2012 // flaviabi

    frappe senza glutine 004

    With these doses are approximately 70 frappe
    500 gr. gluten free flour
    70 gr. butter
    3 eggs plus 1 egg yolk
    1 pinch of salt
    80 gr. sugar
    Baking powder 6 g.
    1 sachet of vanilla
    5 tablespoons rum or other liquor
    Wildflower honey for dressing
    Oil for frying
    work the flour with  eggs, put a pinch of salt, sugar, baking powder, vanilla and butter at room temperature. Begin to work the dough and add the liqueur .Knead the mixture well until mixture is smooth and compact. Let stand one hour. Roll out the dough into a sheet as thin as possible (unfortunately with gluten free flour is not thin). Cut into strips, approximately 3 cm wide and 10 cm long. Heat the oil in a large skillet and fry frappe until golden brown . Dry the frappe and season with preheated honey .

  3. STRUFOLI honey balls

    3 February 2012 // flaviabi

    strufoli al miele 006

    Today I decide to use like this  my dose of calories for lunch,  ……
    My grandmother used to say that the real strufolo, is done without a ”cartina” (yeast) and when it fries it  turns on its own, without being touched … and it’s true!

    Ingredients for about 25 strufoli
    360 g of flour
    4 eggs
    4 tablespoons of sugar
    grated rind of one lemon
    two tablespoons of rum and two of anisette
    4 tablespoons of extra virgin olive oil
    frying oil to cook
    Wildflower honey for dressing

    Mix all ingredients well handling the dough patiently for at least 20 minutes. Let stand for 1 hour, then fry in hot oil until golden brown. Once dry frying, flavor with warmed honey.

  4. PANCAKES with custard

    31 January 2012 // flaviabi

    castagnole con la crema 005

    PANCAKES with custard
    150 gr. flour
    10 gr. of butter
    3 eggs
    250 gr. of water
    custard: 2 EGGS-2 AND A HALF SPOONS OF FLOUR-4 SPOONS OF SUGAR-500 ML. MILK –LEMON PEEL- A piece of cinnamon

    Put a saucepan with water and butter, when it begins to boil, add the flour
    all at once and stir vigorously until the mixture becomes a “ball” and is detaches from the edge. Cool the mixture and add one egg at a time, mixing well before adding the next. Take a spoonful of the mixture (I suggest you to use a small spoon, so you can eat more!) and fry in hot oil. Make the custard: Mix reds with a little ’milk, sugar and flour, add more milk, lemon peel and apiece of cinnamon, cook over medium heat stirring constantly with a wooden spoon. When pancakes are cold fill with cream and sprinkle with sugar.


    27 January 2012 // flaviabi

    le cialde di carnevale

    Today with my mom, we cooked “LE CIALDE”.This is a typical cake of Marsciano (my town) for the Carnival. They are not very difficult to do but you’ll need two basic things: the electric iron to make holy wafers, and lots of patience!

    Ingredients for 50 waffles:
    500 g of flour 00
    250 gr. of sugar
    500 ml. Dry white wine
    250 ml. Of Vin Santo (sweet)
    a tablespoon of Anise seeds

    Mix well all the ingredients to obtain a quite liquid mixture. Heat very well  the iron, and put a tablespoon of dough. Close iron and cook for about 1 minute,  remove the wafer and when it is still warm, roll it. If placed in a metal box, wafers will keep crispy for several days. Serve with whipped cream: and be careful because you can eat a ton of it!