Cenci Carnival sweets are also called "chiacchiere"

Cenci Carnival sweets are also called “chiacchiere”

Cenci Carnival sweets are also called “chiacchiere” or frappe are sweets that are easily crumbled, fried and finally sprinkled with powdered sugar. The “chiacchiere” or lettuce in Lombardy, cenci or damsels in Tuscany, frappe or sfrappole in Emilia, crostoli in Trentino, Galani or Gale in the Veneto, lies in Piedmonte, as well as rosettes, lasagna, pampuglie, etc …

The “chiacchiere” or frappe have an old tradition that probably goes back to the one of frictilia, sweet fried in fat of pig that in the old Rome were prepared during the period of carnival. These cakes are produced in large quantities as they had to last the entire period of Lent.

Recipe for the Cenci Carnival sweets

Sift the flour with the baking powder and place everything in an inn in the classic shape of a mound. Place in the center the butter, sugar, vanilla, eggs, half a glass of brandy and a pinch of salt. Work the ingredients well (at least 10 minutes) to form a soft and elastic dough, shape it into a ball and let it rest wrapped in film paper in a cool place for at least 30 minutes.

Stretch the dough, you can use the machine or a roller, in order to obtain a not too thin sheet of a thickness of 2 mm. Using a knife or the appropriate wheel cut the dough into strips of approximately 4 cm, then make a more diagonal cut in order to get the diamonds. Put plenty oil in a frying pan and when it is boiling fry the cenci until they become golden brown on both sides. Drain on an absorbent paper towel to remove excess oil. When the “Cenci” Carnival sweets will have lost the excess oil, remove them from the tray where you had supported them, place them in another dish or tray and sprinkling with plenty of impalpable sugar.

The Cenci Carnival sweets will be kept for a few days without any problem inside a covered can or a simple paper bag. ENJOY YOUR MEAL !!!

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