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Desserts

Fried pastries

⏱ 45 min🍳 10 min👤 4 pp★★★★☆

The first thing that comes to mind when thinking about ‘Carnevale’, in Italy a period from 12th Night until the beginning of Lent, are masquerades and confetti, but for those who love cooking Carnevale means desserts, call them what you want – ‘Frappe’ in Lazio, ‘Cenci’ in Tuscany or ‘chatter of the nuns’, in most of the other parts of Italy. But, whatever, the dessert itself does not change, it represents Carnevale, and is thought to date back to ancient Rome. A specialty that from North to South unifies Italy, it is cheap to make - just butter, flour, yeast, sugar and eggs, the basis of many desserts – and the method is simplicity itself. Anyone can have a go as long as you have a bit of time and the desire to celebrate Carnevale. Eat them with jam, honey, chocolate, or creams of any kind - or, of course, Nutella to add a touch of richness and indulgence to this wonderful dessert.

Ingredients

Nutritional values 380 kcal / serving
Protein
7g
Carbohydrates
58g
Fat
12g
Fiber
2g

* approximate values per serving

Information
45 minutes Total time
10 minutes Active time
Serves 4 persons
★★★★☆ Hard

Preparation

Beat eggs in a bowl with the sugar. Combine the flour, softened butter and wine, and knead the dough until you have eliminated any lumps. Once the dough is formed, sprinkle with flour, wrap it in a cloth and let it rest for about 10 minutes. Then roll out the dough with a rolling pin to form a sheet. Cut it into strips of 2 or 3 fingers’ width with the help of a toothed wheel (to create a decorative effect, otherwise use a knife). You can leave the strips as they are or twist them into a particular shape of your choice. Fry them in a pan with enough hot oil so that they can float, and remove them when they are golden. Drain and sprinkle with powdered sugar.

Tips
It is advisable to sprinkle them with icing sugar when they are cold, otherwise you run the risk of dissolving the sugar. Eating them with honey is a must, but try creams, jams and chocolate too.
Trivia
The origin of the fried pastries dates back to ancient Rome when they were fried in animal fat, commonly used for cooking at the time, but now we fry them in oil.

Step by step

Eggs
Eggs
**Click on the photos to access full step by step!

Additional information

Frappe with red wine and butter

One of the tastiest variations of traditional frappe is the one prepared with the addition of red wine and butter. This recipe enhances the flavor of the frappe, making them more aromatic and crunchy. To make them, follow the basic preparation, but use a good quality red wine to give an extra touch to the dough. The softened butter contributes to a more crumbly texture, perfect for enjoying on any occasion. The frappe prepared this way can be served dusted with powdered sugar or accompanied by a chocolate cream for an even more indulgent dessert, ideal for celebrating special events or simply for a delicious snack.

Lombard nun's frappe

The Lombard nun's frappe is a typical preparation from Lombardy, representing a pastry tradition that has been passed down for generations. This regional variant is characterized by the use of simple and genuine ingredients, such as flour, eggs, and wine, which together create a perfect dough for the frappe. During the Carnival period, these sweets are prepared in many Lombard homes, offering a touch of authenticity to the celebrations. Their characteristic shape and unmistakable fragrance make them a sweet to enjoy in company, evoking memories of traditional and family cooking that continues to live on through time.

Light frappe without butter

For those who desire a lighter version of the frappe, it is possible to prepare them without butter, replacing it with Greek yogurt or a vegetable oil. This alternative not only reduces the caloric content but also maintains a good consistency and flavor. The recipe remains essentially the same: just beat the eggs with the sugar, add the flour and wine, and work the dough as usual. Light frappe can be enjoyed without guilt and represent an ideal choice for those following a more careful diet, without giving up the pleasure of a traditional sweet.

Nutritional benefits of frappe with red wine

Frappe, while being a dessert, can offer some nutritional benefits. The main ingredients, such as eggs and flour, provide proteins and complex carbohydrates, while red wine, when used in moderation, can bring antioxidants and heart-healthy properties. It is important to note that while a serving of frappe can contain about 200-250 calories, it is always advisable to consume them in moderation, especially if one is trying to maintain a balanced diet. Frappe represent a moment of sweetness to indulge in every now and then, enjoying their authentic flavors and the tradition that accompanies them.

Can nun's frappe be frozen?

Yes, nun's frappe can be frozen. To do this, it is advisable to let them cool completely after frying and then arrange them in a single layer on a tray. Once frozen, they can be transferred to a food bag or an airtight container. This way, they will stay fresh and crunchy for several weeks. When you want to enjoy them, just take them out of the freezer and let them thaw at room temperature or warm them slightly in the oven. This method is ideal for always having a traditional sweet on hand, ready for any occasion.