Crostoli or Frappe or Chiacchiere or Bugie are a traditional sweet crisp pastry madeout of dough that has been shaped into rectangles with small cut in the middle! After cutting in the middle, you could make a knot, and deep fry them!
I was researching on the web for some history and I discovered that Crostoli are around since the Roman Empire. The women used to make them around Carnival and they used to serve them to anyone on the street! Back then Crostoli were considered a ” poor dessert”/ cucina povera, just because the ingredients were very simple and easy to have, also they last very long!
Every region in Italy has different name.In Naples for example they are called Chiacchiere/ Gossip and the legend say that the Queen of Savoia one day, while she was gossiping with her guests , she got hungry and called her Personal Chef asking him to make something that could make her and everyone else happy. The Chef then decided to call this pastry Chiacchiere!
Yesterday I made crostoli for the first time with my Mother in law! In Italy its tradition to make them at Carnevale, in February, My mother in law likes to make them around Christmas or any other festivities, her recipe is amazing, I love it because they come out very light! She doesn’t use butter or whipping cream in the dough! There are many recipes out there for Crostoli, hopefully you like mine.
- 500/600 grams flour
- 5 eggs
- 5 tablespoons sugar
- 5 teaspoon oil Canola
- Juice of 1 lemon
- Orange zest
- 1/4 cup Grappa or any other Liquor
- Half teaspoon salt
- Half teaspoon Baking powder
- A sprinkle of love
Put the flour on your board or counter, make a Vulcano in the middle and add the lemon juice, the Grappa and the orange zest randomly.
Add then the eggs, the sugar the oil, the salt and the baking powder and start to beat.
Mix everything and start to knead like you are kneading the pasta! The dough is very easy to knead! Cut out a piece and start to roll out the pasta with a pasta machine!
You have to roll out the pasta nice and thin, when you are on number 1 of your machine you need to fold it few times so the sheet will became nice and smooth.
When you roll out the pasta with your machine, you can start to cut out the Chiacchiere. The cut has to be at list 2 inch wide and when you should try to cut them in a transversal way ( see the picture).
After that with a pasta cutter you can make a small cut in the middle and you could fry them like that. My mother in law instead like to make a knot, basically she takes the 2 edge and she tuck them in the cut and make the knot.
Now they are ready to be fried! She used Canola oil.
Its beautiful to see them fry, they pop a little bit! When they get a little bit of colour put them on a plate cover with Paper towel so the oil can dry out a little bit. When they are still hot sprinkle some icing sugar!
Delicious! Buon Appetito