Italian
English
German
French
The frangette are crispy and delicate sheets typical of the Carnival season and are known by different names depending on the region of origin: chiacchiere and lattughe in Lombardy, cenci and donzelle in Tuscany, frappe and sfrappole in Emilia, cròstoli in Trentino, galani and gale in Veneto, bugie in Piedmont, as well as rosoni, lasagne, pampuglie, etc. On the Island of Elba, they are called frangette.
Ingredients
500 g of white flour, 4 eggs, 4 tablespoons of sugar, 1 shot glass of moscato (old local recipes suggested using 4 half eggshells, meaning half an eggshell of moscato for each egg, but we suggest not using the eggshell as a container and prefer the use of a shot glass).
Preparation
Place the flour in a mound on a work surface and create a well in the center to add the eggs, sugar, and moscato.
To obtain an elastic dough, knead slowly and for a long time: this is the true secret to making perfect frangette!
Roll out a thin sheet using a rolling pin or a pasta machine, and cut it into strips with a pasta cutter or ravioli wheel. Tie them into a not-too-tight knot.
Prepare a pan with plenty of oil. When the oil is hot, carefully drop the frangette into the pan and cook, turning them occasionally, without breaking them.
Once the frangette are golden brown, let them drain on a tray lined with yellow or absorbent paper and dust them with granulated sugar.
Share on