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Carnival week is here. The word
Carnival probably derives from the Latin carnem levare literally
remove flesh. Indeed, during Lent, for religious reasons, it
was forbidden to eat meat and Lent starts immediately after
Carnival. It is one way of remembering "to enjoy oneself and
let off steam now before the period of penitence starts." Carnival
was originally the time of bingeing, a welcome stage prior to
the forthcoming pangs of hunger one would feel throughout the
fasting of Lent. Its main dishes are therefore, delightful and
tempting and include gluttonous puddings that literally make
your mouth water. Part of this tradition are potato gnocchi
(dumplings), a major feature at the Verona Carnival, sweet fritters
called in many different ways according to region in Italy,
tortelli and fritelle.
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Venice crostoli
or
Chiacchiere (Milan) |  |
250 g./9 oz. superior quality white flour - 25 g./1 oz. butter - 2 eggs - 1 cup Marsala - 2 tbsp. powdered icing sugar - 1 lemon - 1 pckt. vanilla essence - oil or lard for frying.
Spread the flour on your rolling board, the sugar and grated lemon zest. Mix, arrange mixture in pile and shell eggs whole, soften butter and break into pieces and add Marsala. Using a rolling-pin, spread mixture like pasta for tagliatelle, with grooved wheel to create rectangles of approx. 8 x 12 cm. (3 x 5 inches) and make 3 vertical cuts, leaving the ends joined together. Fry the chiacchiere two or three at a time in the boiling oil or lard. Drain, place on grease-proof paper and sprinkle with icing sugar. Serve hot or cold.
N.B. Ingredients are given for 4 portions.
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