Italian
English
German
French
Frangette are crisp, delicate strips of pastry traditionally prepared during Carnival. They are known by different names depending on the region they come from: 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 known as frangette.
Ingredients
500 g white flour, 4 eggs, 4 tablespoons sugar, 1 small glass of Moscato wine (old local recipes called for 4 half eggshells, meaning half an eggshell of Moscato for each egg, but we recommend not using eggshells as containers and using a small glass instead).
Preparation
Place the flour in a mound on a pastry board and make a well in the centre. Add the eggs, sugar and Moscato.
To obtain an elastic dough, knead it slowly and for a long time: this is the real secret to making perfect frangette!
Roll out the dough thinly using a rolling pin or pasta machine, then cut it into strips with a pastry cutter or ravioli wheel. Tie each strip into a loose knot.
Heat plenty of oil in a frying pan. When the oil is very hot, gently place the frangette in the pan and fry them, turning them occasionally and taking care not to break them.
When the frangette are golden brown, drain them on a tray lined with yellow paper or absorbent kitchen paper and sprinkle them with granulated sugar.
Share on