Frappe di Carnevale

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Le frappe di Carnevale

Cari lettori, da oggi, una volta al mese su Supernova troverete uno spazio dedicato alla cucina. Ricette semplici e divertenti per tutti gli studenti fuori sede e non. In un momento di svago e di divertimento, in occasione del Carnevale, vi presento le frappe.

Ma conoscete la loro origine? Ebbene, sembra che risalga ai Saturnalia, una festa che si celebrava nell’Antica Roma. In questa festività, simile al nostro Carnevale, venivano distribuiti tra la folla i frictilia che erano dei dolci fritti nel grasso di maiale e ricoperti di miele. In “De re conquinaria”, il gastronomo, cuoco e scrittore romano Apicio (vissuto tra il I sec. a.C. e il I sec. d.C.) le descrive come “frittelle a base di uova e farina di farro tagliate a bastoncini, fritte nello strutto e poi tuffate nel miele”.

Questi dolci sono arrivati ai nostri giorni attraverso i secoli e sono stati chiamati con nomi diversi a seconda delle regioni di provenienza: chiacchiere, bugie, frappe, fiocchetti, cenci… La ricetta nel tempo è stata perfezionata, arricchita ed anche alleggerita per andare incontro alle esigenze di tutti, dai più tradizionalisti ai più salutisti. La ricetta è più o meno la stessa in tutta Italia. L’impasto è a base di farina, zucchero, burro e uova; c’è poi chi aggiunge della grappa, del vino bianco, chi ancora del marsala. Le varianti dipendono ovviamente dalle usanze regionali. Sottili o un po’ più corpose, le frappe devono avere le bolle per indicare che la sfoglia è stata tirata a dovere e la frittura è stata fatta a regola d’arte.

Vediamo ora la ricetta!

Ingredienti:

• 500 g farina 00
• 80 g zucchero
• 50 g burro
• 3 uova medie
• 1 baccello di vaniglia o buccia di 1 limone
• 30 g grappa
• 6 g lievito per dolci
• Sale quanto basta
• Olio di semi di arachide quanto basta
• Zucchero a velo quanto basta

Procedimento:

In una ciotola setacciare la farina insieme al lievito, aggiungere il sale, le uova e la grappa. Lavorare fino ad amalgamare bene gli ingredienti. Unire la vaniglia e il burro, e continuare ad impastare fino ad ottenere un composto omogeneo. Portare l’impasto su un piano di lavoro e maneggiarlo rapidamente per dargli una forma sferica. Avvolgere il panetto nella pellicola e lasciarlo riposare per 30 minuti circa. Riprendere l’impasto e tirarlo col mattarello fino ad ottenere una foglia sottile di circa 3 mm. Con una rotella a taglio smerlato procedere sagomando dei rettangoli di circa 5×10 cm e praticare due tagli centrali su ognuno. Portare alla temperatura di circa 150° l’olio di arachidi e friggere su ambo i lati le frappe fino a quando non saranno dorate. Scolarle su carta assorbente e una volta fredde ricoprirle di zucchero a velo.

E ora non resta che rimboccarci le mani e cominciare a cucinare!

Denisa Biliboc
@petroneladenisa98

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