RomanItalian
Frappe
by Marco Rufini · 181K subscribers on YouTube
Classic Italian carnival pastries, also known as chiacchiere or cenci, fried until puffy and dusted with powdered sugar. Chef Marco Rufini shows his Roman-style version with vanilla and limoncello.
- Difficulty
- medium
Ingredients
10 items- 250 gFlour
- 2 pcsEgg
- 25 gButter
- 8 gBaking Powder1 tablespoon baking powder
- 20 gSugar
- 1 pcsVanilla BeanSeeds only, pod discarded
- Lemon ZestZest of 1 lemon, yellow part only
- Orange Zest(optional) — Zest of 1 orange, optional, yellow part only
- 15 mlLimoncelloHalf a small liqueur glass; grappa can be substituted
- SaltA pinch
Method
- Make a well with the flour. Add the eggs, sugar, baking powder, vanilla seeds, lemon zest, limoncello, butter pieces, and a pinch of salt.
- Mix the ingredients until the dough comes together. Let it rest for about 30 minutes.
- Roll out the dough very thinly, either with a rolling pin or a pasta machine, until it is almost translucent.
- Cut the dough into desired shapes. Chef makes a small slit in the center of each piece.
- Let the cut pieces dry slightly on the work surface.
- Fry in oil preheated to 160°C (320°F) until lightly golden and bubbly, turning once.
- Remove from oil and drain. Let cool completely, then dust generously with powdered sugar.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
