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Cicerchiata, the traditional cake for Carnival season.

Posted by on in Recipes from Abruzzo and Molise

Recipe of Cicerchiata

Cicerchiata, typical sweet from Abruzzo and Molise regions in Italy


INGREDIENTS
________________________________________

For four "Cicerchiata"

  • 2 eggs

  • 3 spoons of powdered sugar

  • 150-200 g of flour

  • 200 g of honey

  • 4 spoons of olive oil

  • confetti or praline to decorate

Preparation of "Cicerchiata"

Mix the eggs, the sugar, the four spoons of olive oil, the flour. Add the flour gently allowing to mix with the other ingredients. Mix until you reach a smooth and consistent dough. Leave the dough to rest for 30 minutes covering it with a tea towel.

Mix until you reach a smooth and consistent dough

After 30 minutes, make several tiny sticks with the dough.

Make several tiny sticks with the dough

Cut the sticks in small pieces the size of a bean.

Cut the sticks in small pieces

Put some oil in a fry pan and wait until the oil is very hot. Then fry the little beans made from the dough. When the fritters are ready, drain them from the oil with a perforated spoon. Put the fritters in a plate with blotting paper.

Fry the little beans made from the dough

Now put the honey in a wok and warm it up until it gets liquid. When it is warm and liquid, put the fritters into the honey and mix. All the fritters have to be completely immersed into the honey.

Put the fritters into the honey and mix

Now put the fritters into a plate and give them a shape (ring shape, pyramid, cupcake,...). Decorate with the praline or small confetti.

Wreath of fried sweet pasta dough balls slathered in hot honey and almonds
Typical Christmas or Carnival sweet in central Italy

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