First prepare the dough: put flour, eggs, sugar, oil, liqueur and salt in a bowl and work for at least 10 minutes, until you have obtained a smooth, elastic and homogeneous dough, then wrap it with cling film and let it rest for 30 minutes.
Take the dough again, remove the film, take one piece of dough at a time, cut a long, thin cord (1-1.5 cm) and cut it into pieces of approximately the same length as the thickness. Continue with the rest of the dough, gradually leaving the pieces on the lightly floured work surface.
Once you have cut all the dough, heat plenty of oil in a large pan and fry until golden, then drain them with a slotted spoon on kitchen paper: leave to cool.
Place water and sugar in a pan, bring to the boil and leave to thicken slightly, then add the grated citrus fruit peels and honey and mix.
Pour the fried pieces of dough into the syrup and mix until it is evenly distributed.
Assemble the cicerchiata: place a long, narrow container (about 8-10 cm), lightly greased with oil, in the center of the serving plate and place the glazed pieces around it (this way they will take the shape of a donut).
Remove the container from the center and decorate with sprinkles, sprinkles and almond flakes.
The cicerchiata is ready, all you have to do is enjoy it.
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A Carnival cake of the Abruzzo tradition. Easy to do even at home. Here is the recipe of chef Rosanna Di Michele
Just looking at it puts joy. It will be for the decorations of the multicolored chocolate tails that look like confetti. But the cicerchiata, Carnival cake par excellence of the Abruzzo region, is a joy also for the palate.
The chef Rosanna Di Michele
The name derives from the cicerchie, legumes that have their origins in the Middle Ages and recall in the form the fried dough cubes of which the cicerchiata is made. The main ingredient is honey, according to the chef Rosanna Di Michele, Vastese with the suitcase always ready for the States where for some years promotes the typical recipes of his land. "It is a particularly common sweet in the province of Chieti, in the area of Sangro-Aventino that produces and exports honey of the highest quality (famous that of Tornareccio, natural, untreated and rich in vitamins and enzymes ndr)", explains Rosanna, contagious smile which has won many celebrities including Valeria Golino and Pino Daniele during her show cooking in the Big Apple. «I remember that when I was a little girl, I would make the cicerchiata with my mother an exciting game: cut the dough and shape the balls that had to be all the same, says the chef who prepared this recipe for the Italian Carnival celebrations in New York last year. "It must be underlined that, at first sight, the cicerchiata looks very similar to the Neapolitan struffoli. But it's not like that: the struffoli are bigger and eaten at Christmas and not at Carnevale, "concludes Rosanna, who is currently working on the launch of an Italian restaurant in Harlem, 23 Winehouse.
The chef Rosanna Di Michele with her cicerchiata.
Here, then, his family recipe of the cicerchiata
Cicerchiata ingredients (for 6 people)
500 g of flour, 5 eggs, 7 tablespoons of sugar, 5 tablespoons of extra virgin olive oil, 450 g of honey, tails of colored chocolate and flakes of almonds to decorate, extra virgin olive oil for frying.
Preparation
Place the flour on a work surface and pour the eggs, sugar (5 tablespoons) and extra virgin olive oil. Start working the dough until it becomes homogeneous. Leave to rest for 30 minutes and then form the thin pastry strings about 1 cm from which to make the cubes. Bring the extra-virgin olive oil to temperature, fry the diced dough, drain and place on the absorbent paper. Take a large pot, pour the sugar (2 tablespoons) and honey. When the mixture becomes fluid, toss the diced and almond flakes and, using a wooden spoon, make small piles of pasta (the hands must be wet) on a flat surface and choose the shape you like best (single-portion or donut ). Finally decorate the cicerchiata with colorful sprinkles.
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