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london1967or in our local dialect busìe (pronounced with a French u) are what these traditional Carnival pastries are called in Piemonte. In other Italian regions have different names: chiacchiere in Lombardia, frappe in Emilia, galani in Veneto, cenci in Toscana, etc.
Apparently, they go all the way back to ancient Rome when they were fried in pork fat.
But this batch is much fresher, as I made them yesterday (and fried them in sunflower oil)
Here you have a selection of single (strips of dough) and of double ones i.e. sweet ravioli filled with jam.
Adrian enjoyed them, and so did our neighbour
Buon Carnevale!
Apparently, they go all the way back to ancient Rome when they were fried in pork fat.
But this batch is much fresher, as I made them yesterday (and fried them in sunflower oil)
Here you have a selection of single (strips of dough) and of double ones i.e. sweet ravioli filled with jam.
Adrian enjoyed them, and so did our neighbour
Buon Carnevale!
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no subject
Date: 2012-02-20 12:45 am (UTC)no subject
Date: 2012-02-20 07:41 pm (UTC)They invented Italy... and then they buggered off? LOL!
no subject
Date: 2012-02-20 05:28 am (UTC)no subject
Date: 2012-02-20 07:41 pm (UTC)no subject
Date: 2012-02-20 01:44 pm (UTC)no subject
Date: 2012-02-20 07:42 pm (UTC)They are all gone now... I may make some more tomorrow night for Adrian's Italian class.
no subject
Date: 2012-02-20 04:21 pm (UTC)no subject
Date: 2012-02-20 07:42 pm (UTC)no subject
Date: 2012-02-20 10:14 pm (UTC)no subject
Date: 2012-02-20 11:05 pm (UTC)http://ricette.giallozafferano.it/Chiacchiere.html
http://ricette.giallozafferano.it/Ravioli-dolci-di-Carnevale.html
(although I used the dough from the first recipe also for the ravioli)
They are in Italian but there's a video and translation in English of the first recipe here
http://www.youtube.com/user/yellowsaffron#p/a/u/1/AKnnDEm3zqE
(although it uses American cups, so perhaps the Italian version is better!)
I didn't use peanut/groundnut oil to fry but sunflower oil as I had it in.
Also no grappa but Marsala for the same reason, but you could use anything you want (you may have to use a bit more just to hold the dough together).
Finally, if you don't have a pasta machine you can just roll the pastry with a rolling pin.
sweet
Date: 2012-02-22 08:00 pm (UTC)Re: sweet
Date: 2012-02-23 01:03 pm (UTC)