CARNIVAL RECIPES

We are in the carnival period , the word carnival as we all know, comes from the Latin “carnem levare,” meaning to eliminate meat. This indicated the feast held on the last day of carnival, Shrove Tuesday just before Lent with abstinence and fasting. Carnival is the most beloved winter festival for children but also for adults, taking us back in time to our childhood and carefree times, when at that time we could smell in the kitchens the scent of fried sweets, such as “Chiacchiere e Struffoli” that our grandmothers used to prepare. They were fried in extra virgin Novello olive oil produced from their olive harvest.

Fortunately, this tradition is still kept today,

In fact, we offer a few recipes:

“Chiacchiere” recipe with Organic Extra Virgin Olive Oil.

Ingredients

4 eggs

3 milk cups of flour

1 teaspoon salt

1 teaspoon of sugar

50ml milk

3 tablespoons of Organic Extra Virgin Olive Oil

2 teaspoons liquor to taste

1 sachet of vanillin

1 sachet of instant yeast

PREPARATION

Knead all ingredients to form a soft dough,

let it rest for 30 minutes then divide the dough into portions and

work each one with the dough puller.

Let the sheets rest for a few minutes

Then with a wheel draw rectangles with two cuts in the center.

Fry in plenty of olive oil at a temperature of 160/170 degrees.

Let them cool and sprinkle with powdered sugar.

“Struffoli” recipe with Organic Extra Virgin Olive Oil.

Ingredients

3 eggs + 3 yolks

500 g white flour

1 teaspoon salt

100 g of sugar

half a glass of Organic Extra Virgin Olive Oil

1 shot of aniseed

1 teaspoon baking powder

a pinch of salt

grated lemon peel

PREPARATION

Place the flour in a bowl and add all the ingredients.

Knead everything together until a smooth dough is obtained.

Then take one piece of dough at a time and make thin coils, after which, cut them with a knife into small pieces.

Meanwhile, heat in a saucepan in abundant BIO EVO oil and fry for one minute.

Do you prefer them with honey ?

Prepare a syrup with water sugar and honey and simmer it.

Once it reaches golden brown, remove the mixture from the heat and dip the struffoli into it, mixing them well with the mixture.

Finally, we arrange everything in a dish and sprinkle the surface with colored sprinkles.

Posted by:

Alfio Lo Conte

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Tecnico ed esperto degli oli extravergini di oliva, iscritto nell’Elenco Nazionale sezione Campania. Maestro di frantoio con diploma, conseguito presso International Extravirgin Agency.

Read more articles by: Alfio Lo Conte