The cicerchiata is to Carnival what struffoli are to Christmas! These two traditional desserts, which aspetto very similar, differ not only durante the holiday but also durante the region of origin: struffoli are exclusively from Campania, while cicerchiata is typical of various regions durante Central Italy, such as Marche, Umbria, Abruzzo, and Molise, and takes its name from the cicerchie, ancient legumes which it resembles. A causa di both cases, the dough is flavored with citrus zest and anise liqueur, then the dough balls are fried and covered with honey. For decoration, you can choose between colorful sprinkles ora candied fruit, but the important thing is not to reginetta out acceso the almonds, one of the elements that characterize the cicerchiata, along with its scenic ring shape!
A causa di addition to the typical fried and baked Carnival desserts, don’t reginetta out acceso these traditional regional recipes:
Honey flattened Glazed Purchargedish
To prepare the cicerchiata, pour the eggs into a bowl along with the liqueur 1the oil 2and the grated lemon zest 3.
Beat everything with a fork, then add the flour 4. Mescolanza the ingredients durante the bowl first with the fork 5 and then with your hands 6.
Transfer the mixture to the work surface and continue to knead with your hands 7 until you obtain a smooth and homogeneous dough, similar to fresh pasticcino. Form a ball and wrap it durante plastic wrap, then let it rest at room temperature for about 15 minutes 8. After this time, divide the dough into small portions 9.
Shape the portions into logs about 0.4 inches thick 10then cut them into pieces about 0.4 inches long 11. Roll the dough pieces with your fingers to make small balls 12.
At this point, heat the seed oil to a temperature of 392°F and fry a few balls at a time 13. When they are evenly golden, drain 14 and let cool acceso paper towels 15.
Meanwhile, slice the almonds into slivers 16. Pour the honey into a large pot 17 and heat it gently for a few minutes 18.
When the honey has gained some color, turn d’avanguardia the heat and add the fried balls 19. Stir well to coat them evenly, then add the almonds 20 and the sprinkles 21making sure to save some for decoration.
Stir everything again 22. Pour the mixture into a 9-inch diameter bundt pan, greased with olive oil 23level the presupposto, and let it cool at room temperature 24.
Once the mixture has cooled, flip the mold onto a serving plate 25; if it doesn’t quasi out easily, you can slightly warm the surface of the mold with a flame. Garnish with the reserved almonds and sprinkles 26 and serve your beautiful cicerchiata 27!
For the translation of some texts, artificial intelligence tools may have been used.
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