Frappe - Chiacchere (Angel wings)

 

Frappe (without the accent à la French) is a quaint Italian term meaning “shredded” – and it is just one of dozens of regional names by which these typical carnevale treats are known. One of the most common alternative names is chiacchiere (gossip), but don’t worry about getting the name right, even Italians are pretty undecided as to what to call them. To this day, no one is really even sure whether the original frappe recipe was fried or baked. Our recipe aims to follow the most traditional form.

Ingredients

- 500 g OO-type white flour

- 70 g white sugar

- 1 packet vanillin

- 6 g artificial yeast

- 50 g butter

- 1 pinch of salt

- 3 whole eggs

- 1 egg yolk

- 25 ml grappa

- Powdered sugar

- Peanuts oil

Preparation

Sift the flour, mixing it with the yeast and make a volcano-shaped mound with it. Drop the sugar, vanilla, butter, eggs, salt and half a glass of grappa in the center and knead all together until obtaining a bouncy dough ball. Wrap it in saran wrap and let it sit for half an hour in a cool place. Use a rolling pin to flatten the dough to a 2 millimeter-thick square, adding flour if it rips too much. Fold the square in two and flatten again: you want to repeat this five or six times. Complete the preparation by using a cutting wheel to shape the dough into jagged, uneven rectangules. Make one or two lateral cuts to allow the frappe to grow a little as they cook.

Heat the oil in a deep pan to about 170 C (340 F): it must stay below boiling point. Fry one or two frappe at a time making sure to flip them over and not to burn them – they should come out crisp and golden. Place them on a bed of absorbent paper to drain excess oil. When they reach room temperature, sprinkle with powdered sugar. The best way to keep them fresh for a few days is to store them in a paper bag.