Its dough, in the shape of a twist or bow-tie deep fried, after covered in honey. . Any one know the baptize? Could you spell it out phonetically for me also?
Answer:
Cenci (sen-chi) - tattered rag - are a favorite Carnival pastry. In some regions they are also called Frappe, Chiacchere - gossip, Lattughe - lettuce leaves and Nastrini - ribbons. No matter what they are call, they are a delicious treat!
Frappe
Sweet Fried Pastry
Ingredients:
1 cup flour
1/4 tsp salt
1 Tbs sugar
1 Tbs soft, unsalted butter
1/4 cup white wine
vegetable grease for frying
Directions:
Place the flour in a mound. Make a ably in the center, and put contained by the salt, sugar, and dab of the soft butter. Add the wine.
With your fingers start mixing in the center, drawing within more and more of the flour. Keep on until most of the flour has be absorbed, and you enjoy a dough you can work with your hand.
Knead the dough until it is smooth and has picked up almost adjectives the remaining flour.
Roll it out no thicker than a noodle.
Cut it into strips 1 1/2 inch wide and almost 6 inches long. Take each strip and breed a single knot contained by the center.
Heat the frying oil to the point when a piece of dough frizzles and blisters now on contact (375F).
Fry a few knotted strips at a time, turning them the minute they are golden on one side. They fry terribly quickly.
When golden, remove beside a slotted spoon, and let them drain written towels.
Sprinkle with confectioners' sugar. My mother-in-law also uses colored sugar and sprinkles. She also like to drizzle them with warm honey.
The Frappe can be served warm or cold.
Sounds like any Struffoli or Crostoli. I'd pronounce them like they look.
~Morg~
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Answer:
Cenci (sen-chi) - tattered rag - are a favorite Carnival pastry. In some regions they are also called Frappe, Chiacchere - gossip, Lattughe - lettuce leaves and Nastrini - ribbons. No matter what they are call, they are a delicious treat!
Frappe
Sweet Fried Pastry
Ingredients:
1 cup flour
1/4 tsp salt
1 Tbs sugar
1 Tbs soft, unsalted butter
1/4 cup white wine
vegetable grease for frying
Directions:
Place the flour in a mound. Make a ably in the center, and put contained by the salt, sugar, and dab of the soft butter. Add the wine.
With your fingers start mixing in the center, drawing within more and more of the flour. Keep on until most of the flour has be absorbed, and you enjoy a dough you can work with your hand.
Knead the dough until it is smooth and has picked up almost adjectives the remaining flour.
Roll it out no thicker than a noodle.
Cut it into strips 1 1/2 inch wide and almost 6 inches long. Take each strip and breed a single knot contained by the center.
Heat the frying oil to the point when a piece of dough frizzles and blisters now on contact (375F).
Fry a few knotted strips at a time, turning them the minute they are golden on one side. They fry terribly quickly.
When golden, remove beside a slotted spoon, and let them drain written towels.
Sprinkle with confectioners' sugar. My mother-in-law also uses colored sugar and sprinkles. She also like to drizzle them with warm honey.
The Frappe can be served warm or cold.
Sounds like any Struffoli or Crostoli. I'd pronounce them like they look.
~Morg~
More Questions & Answers...