New lipidomic recipe for Carnival
Chiacchiere, also called frappe or crostoli, are a poor cake for simplicity and number of ingredients. The origin dates back to ancient Rome where, on the occasion of the Saturnali, sweets made of flour and eggs were prepared and fried in pork fat (were called frictilia).
The basic recipe has not changed much apart from typical regional variations such as the means of frying, which has passed from lard to various types of vegetable oils, or Marsala used to flavor and make crumbly the sheet of pasta that can be replaced by white wine, grappa or vinsanto.
Pour out the flour on a pastry board, add baking powder, grated lemon zest, honey, olive oil, egg. Mix everything with your hands and add Marsala until the ingredients are well mixed. Leave the covered dough to rest in the fridge for about 40 minutes.
After the resting time, put the dough on the pastry board and roll out a 2-3 mm thick sheet of dough. Using a festooned wheel, cut out some rectangles, creating another cut in the centre.
Place the rectangles in a baking sheet and bake at 150° C until golden brown. Place on a plate and sprinkle with powdered coconut sugar.
Nutritional values per recipe:
Nutritional values per portion (30g):
Source: U.S. Department of Agriculture, Agricultural Research Service. 2011. USDA National Nutrient Database for Standard Reference, Release 24 (http://ndb.nal.usda.gov/).
Photo: 123RF Archivio Fotografico | ©Olga Larionova , 80879913, 2019-02-20 | ©photopips, 72770313, 2019-02-20