Chiacchiere, Sfrappe and Angel Wings – Colorful Carnival Treat

In Viareggio they celebrate a whole month! Masks caricaturing famous people showed in parades are typical for every Carnival.

The Battle of Oranges in Ivrea is a reminder of the the Middle Ages’ wars. All those oranges….

You can find this traditional treat in nearly every European country. They differ all a little by shape and ingredients but the base is always the same: flour, sugar, fat, eggs and rum or sparkling wine.

Its origin is in the Ancient Rome. The frictilla were fried in fat exactly the same like today. About the name, history says that they were invented for the Queen of Savoia.

Some put honey or chocolate on the top instead of the icing powder.

The chiacchiere are crispy outside and have a light soft inside. With icing powder they look incredibly fresh and give the hope of a soon coming spring.

Chiacchiere, Italian Carnival treat
Angel Wings
Print Recipe
Servings Prep Time
20 wings 15 minutes
Cook Time Passive Time
2 minutes 30 minutes
Servings Prep Time
20 wings 15 minutes
Cook Time Passive Time
2 minutes 30 minutes
Chiacchiere, Italian Carnival treat
Angel Wings
Print Recipe
Servings Prep Time
20 wings 15 minutes
Cook Time Passive Time
2 minutes 30 minutes
Servings Prep Time
20 wings 15 minutes
Cook Time Passive Time
2 minutes 30 minutes
Ingredients
Servings: wings
Instructions
  1. In a bowl put all the ingredients one after the other, starting with flour, baking powder and sugar.
  2. Stir first then when the dough gets dry take you hand and work the dough until soft and not sticky anymore.
  3. Form a ball and put for half an hour into the fridge.
  4. Put some coconut oil or other frying oil into a frying pan and let it heat up.
  5. Take out the dough and on the kitchen table start to roll out the dough between two parchment papers. The dough should be 0.5 cm thick.
  6. Cut into large squares (10 x 5 cm) and cut again in the middle of any square just 5 cm.
  7. Fry all the squares you get out of the dough just golden on both sides and put the angel wings on a kitchen paper towel in order to loose the excessive fat.
  8. Line the angel wings on a dish and sprinkle with icing sugar.
Recipe Notes

Colored icing sugar are more festive. But white one is great as well.

You can serve the angel wings warm but they are great also the day after.

Don't store them in the fridge as they would take humidity and loose their crispy outside.

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