scorza grattugiata di 1 limone
1 pizzico di sale
Recipe in English
This is a sweet characteristic of the carnival period; takes different names according to the Italian city in which it is produced: frappe, cenci, crostoli, intrigoni, bugie, galani and chiacchiere so many names but the same recipe. The only difference is related to the wine which is used in the dough with the function of making this friable sweet. His execution is extremely simple.
for the dough
400 gr. of flour Manitoba
2 medium whole eggs plus 1 egg yolk
50 gr. of butter in the ointment
70 gr. powdered sugar
6 gr. of backing ( baking powder )
grated rind of 1 lemon
seeds 1/2 vanilla bean
1 pinch of salt
4 gr. vinegar
10 gr . Marsala
peanut oil ( but if you prefer extra virgin olive oil )
q.b. of icing sugar
In the basket of the planetary (if you want you can also knead by hand) put the flour, eggs, sugar, baking powder, lemon zest, vanilla seeds, salt, vinegar and Marsala and knead very rapidly to completion, then add the butter cream in small amounts at a time and let the machine run until it is completely absorbed. At this point, take the dough and wrap in plastic wrap and let rest for at least a couple of hours in the refrigerator. After the interval roll out the dough to about 2 mm. height (I used the machine to roll the dough in order to get the same shape and thickness), and then divide it into long rectangular strips, bucherellarle, cut into small rectangles and cut a slot in the center of each of them to prevent swollen in cooking. Fry in vegetable oil, over medium heat, and only for a few seconds to avoid burning (must be clear), drain them on absorbent paper, then place them on a serving tray and sprinkle with plenty of icing sugar.
You can use the same dough to create some tasty snacks, just cut squares slightly thicker, to put them inside of the jam, Nutella, pastry cream or chocolate into small cubes, fold in half to form triangles on yourself and then fry and then sprinkle with powdered sugar. Believe me, they are a real treat!