In Italy they have a thousand names: cenci, crostoli, galani, lattughe, but in Rome they are called FRAPPE!
And without frappe it is not Carnival. Another thing, frappe are fried, the baked ones are a modern discovery, and I am for the policy that if I have to “sin” with frappe the sin must be done well, therefore, fried!
The recipes in Italy are very different, with eggs, with butter, with liqueur. This one you find here is very simple, without butter and without eggs, of the ones they make in Rome. Thin thin and full of bubbles!
Ingredients:
- 250 g flour 0
- 70 ml white wine
- 60 ml liqueur (I used “Strega)”, if you don’t have it, use the same amount of white wine
- 1 tablespoon powdered sugar
- 1 teaspoon vinegar
- 30 ml sunflower seed oil
- lemon zest
- a pinch of salt
- oil for frying
Knead all the ingredients (except the oil for frying) quickly and let it rest for a couple of hours in the fridge.
Roll out on a floured surface with a rolling pin
and then pass it through the pasta machine several times until it reaches a thickness of 7 or 8 (very thin).
Be careful between one step and the next to keep the sheets floured to prevent them from sticking and as they become thinner cut the strips obtained in half.
With the serrated wheel cut the sheets into rectangles of about 10X15 cm and make a cut in the middle. Pass a flap of the frappa through the central hole to create a twist.
Prepare the oil for frying in a tall, thick-bottomed pan. When the oil is hot, drop a frappa and fry it quickly. Since they are very thin, they don’t take long, so turn them over as soon as you can and as soon as they brown (just a little), they are ready. Drain them very well and place them on a baking sheet lined with absorbent paper. Repeat for all the frappe.
Sprinkle with plenty of icing sugar and voilà, here are the best Frappe Romane there are!
