Frappe with Montioni Grappa di Sagrantino… And we’re ready for Carnival!
S a g r a n t i n o … A n d w e ’ r e r e a d y f o r C a r n i v a l !
Carnival starts in a couple of weeks and we could not but share with you our recipe to make the delicious Frappe with Montioni Grappa di Sagrantino!
If you don’t know what Frappe are you probably don’t live in Umbria and, if you live in another Italian region, you know this sweet with the name of chiacchiere, bugie, galani, crostoli o crespelle!
When was this Carnival sweet born and why does it have so many names?
Perhaps few know that chiacchiere are sweets dating back to ancient Rome called frictilia. Their first reference in history is in the “De re conquinaria“, recipe book of the Roman Marco Gavio Apicio, dating back to the first century AD, which describes them as pancakes of eggs and flour fried in lard and dipped in honey.
This recipe so simple thanks to the few ingredients needed was handed down from generation to generation throughout Italy, developing different variants, changing its name and reaching the present day.
The most common name is chiacchiere but in Piedmont and Liguria they are called bugie, in some areas of Veneto, in Trentino and in Friuli Venezia Giulia they are known as crostoli or galani. They are frappe in Lazio, in some areas of Umbria and Marche while they are meraviglias in Sardinia, frappole or stracci in Tuscany… But in other areas of Italy he still has other names!
It’s time for the recipe! Ready?
Here are the ingredients needed to make 35-40 frappe:
3 eggs
3 tbsp Sugar
3 tbsp Montioni Grappa di Sagrantino
3 tbsp Montioni Extra Virgin Olive Oil
350 g di Flour
Grated Lemon Zest
0,5 g Vanilla Baking Powder
1 lt Sunflower Seed Oil for frying
Method
Break the eggs into a bowl, add the sugar and Montioni EVO oil.
Grate the lemon zest into the bowl and add half the flour, a little at a time, and the vanilla powder, and stir to combine.
Then add Montioni Grappa di Sagrantino and mix all.
Please Note: Never add Grappa before flour!
Once you got the dough, create a loaf and fold it back on itself several times on a pastry board, with the help of a little flour, until it gets smooth and soft.
Place the dough in a bowl, cover with cling film and let it rest for about an hour in a dry place.
Take back the dough, roll out a thin sheet and cut strips to make Frappe giving them the shapes you like the most (diamonds, bows, spirals, knots …)
In the meantime, pour about 1 liter of sunflower seed oil into a frying pan over medium heat.
When the oil is hot enough, you can start frying by immersing the frappe, two or three at a time, into the oil for a couple of minutes.
Once golden, drain the frappe on a layer of absorbent sheets to let them dry and cool.
Finally, sprinkle the frappe using icing sugar, honey or Alchermes (Italian liqueur) as desired and serve them cold to enjoy all their crispness!
Hoping that you enjoyed our frappe we wish you a happy carnival!
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
