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Frappe and Carnival in Rome!

frappeIf you are in Rome on February don't miss all the funny celebrations for the famous Roman Carnival.

Since from the Renaissence it became the most awaited event of the year and still today people from everywhere come to enjoy it. We love to share with our guest this ancient roman tradition: if you come in the next two weeks we will walk trough the playful squares full of happy masks and eat together the delicious fried flat stripes kown as Frappe!

This dessert, deep-fried and sprinkled with powdered sugar, is commonly eatan in Rome in the period just before Lent, during Carnival.

Here you can find an easy and fast recipe: try to make it by your self before taste it in Rome!!!

Ingredients:
· water
· salt
· 3 egg yolks
· confectioners' sugar
· vanilla
· rum
· finely grated rind of 1 lemon
· ½ cup milk
· 3 cups purpose flour

Dough preparation:
In a large bowl mix the yolks, sugar, and lemon zest, vanilla until smooth. Mix in ½ cup milk a little bit of water and the rum. Blend in the flour and salt. Remember that the consistency should be like firm pasta dough.
Turn onto a lightly floured surface and knead until smooth. Cut into 8 portions or more, depending from the strips size you want! Cover in plastic wrap and let rest at room temperature for 30 minutes or overnight in the refrigerator.

Rolling process...
With the rollers setted to widest setting put the sheets into your pasta machine.
Continue rolling all your sheets one by one, then, with a sharp knife or fluted pastry cutter, cut the rolled dough into strips about 5 inches by 2 inches. But Remember: thinner they are, better they taste!!!
Cut a slit down the centre of each pastry strip. Then take one short end and put it into the slit to create a knot. Repeat with all the remaining strips.

Lets fry...and be ready for the sugar dust!
You need a large heavy-bottomed saucepan with 2 inches of cooking oil (better if is sunflower oil) and heat until a piece of dough dropped in sizzles and browns in 15 seconds. The frappe will cook fast and becouse they expand in the oil, it's better to cook not more than two stripes together.
Once that you have removed strip by strip place them on paper towels to drain the oil and let it cooled. My raccomandation is to dust them with icing sugar just before to eat them, if you dust when they are warm the icing sugar will become sticky!!!!!

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