Cicerchiata

Name: Cicerchiata
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 12
Ingredients: Type 00 flour 2 ½ cups; Eggs medium 3; Extra virgin olive oil 1 ½ tbsp; Anise liqueur 2 tsp; Lemon peel 1; Wildflower honey 1 ½ cup; Peeled almonds ½ cup; Colored sprinkles to taste; Peanut seed oil to taste; Extra virgin olive oil to taste

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Serving: 12 persone
Cost: Average
Note + the dough resting time (15 min.) and the cooling time in the mold (about 1 h)

PRESENTATION

The cicerchiata is to Carnival what struffoli are to Christmas! These two traditional desserts, which look very similar, differ not only in the holiday but also in the region of origin: struffoli are exclusively from Campania, while cicerchiata is typical of various regions in Central Italy, such as Marche, Umbria, Abruzzo, and Molise, and takes its name from the cicerchie, ancient legumes which it resembles. In both cases, the dough is flavored with citrus zest and anise liqueur, then the dough balls are fried and covered with honey. For decoration, you can choose between colorful sprinkles or candied fruit, but the important thing is not to miss out on the almonds, one of the elements that characterize the cicerchiata, along with its scenic ring shape!

In addition to the typical fried and baked Carnival desserts, don't miss out on these traditional regional recipes:

Honey Pignolata
Glazed Pignolata
Purceddhruzzi

INGREDIENTS

For the dough: Type 00 flour 2 ½ cups (300 g); Eggs 3 - medium; Extra virgin olive oil 1 ½ tbsp (20 g); Anise liqueur 2 tsp (10 g); Lemon peel 1

For garnish: Wildflower honey 1 ½ cup (500 g); Peeled almonds ½ cup (70 g); Colored sprinkles to taste

For frying: Peanut seed oil to taste

For greasing the mold: Extra virgin olive oil to taste

Preparation

How to prepare Cicerchiata

To prepare the cicerchiata, pour the eggs into a bowl along with the liqueur 1, the oil 2, and the grated lemon zest 3.

Beat everything with a fork, then add the flour 4. Mix the ingredients in the bowl first with the fork 5 and then with your hands 6.

Transfer the mixture to the work surface and continue to knead with your hands 7 until you obtain a smooth and homogeneous dough, similar to fresh pasta. Form a ball and wrap it in plastic wrap, then let it rest at room temperature for about 15 minutes 8. After this time, divide the dough into small portions 9.

Shape the portions into logs about 0.4 inches thick 10, then cut them into pieces about 0.4 inches long 11. Roll the dough pieces with your fingers to make small balls 12.

At this point, heat the seed oil to a temperature of 392°F and fry a few balls at a time 13. When they are evenly golden, drain 14 and let cool on paper towels 15.

Meanwhile, slice the almonds into slivers 16. Pour the honey into a large pot 17 and heat it gently for a few minutes 18.

When the honey has gained some color, turn off the heat and add the fried balls 19. Stir well to coat them evenly, then add the almonds 20 and the sprinkles 21, making sure to save some for decoration.

Stir everything again 22. Pour the mixture into a 9-inch diameter bundt pan, greased with olive oil 23, level the base, and let it cool at room temperature 24.

Once the mixture has cooled, flip the mold onto a serving plate 25; if it doesn't come out easily, you can slightly warm the surface of the mold with a flame. Garnish with the reserved almonds and sprinkles 26 and serve your beautiful cicerchiata 27!