“Cicerchiata” is the traditional abruzzese pastry for Carnival born in the Sangro area, a place in the south of Abruzzo region where is possibile to produce a high quality honey. In Abruzzo you can find the most incredible honey, and so this wreath of fried sweet pasta dough balls slathered in hot honey and almonds is the perfect showcase for great honey. Cicerchiata is made up of small fried pastry balls (called “cicerchie” as they resemble fat peas) made with flours, eggs, olive oil (or butter sometimes), sugars, liquor or lemon juice, puttend in hot abruzzese honey and covered with colored nonpareil sprinkles. Today we present you the most popular abruzzese pastry recipe for Carnival made with Solina – Soft Wheat Flour 100% Organic of TRITICUM line by Rustichella d’Abruzzo.
250 g of Solina – Soft Wheat Flour 100% Organic by Rustichella d’Abruzzo
2 tablespoons of Sugars
2 tablespoons of Marsala wine
4 2 tablespoons of Extra Virgin Olive Oil by Rustichella d’Abruzzo
150 g of Acacia Honey by Rustichella d’Abruzzo
Orange zest (2 Oranges)
Mix the eggs, sugar and Extra Virgin Olive Oil with Solina – Soft Wheat Flour 100% Organic, adding a little bit of Solina step by step to form a soft dough. Continue to mix, adding Marsala wine and orange zest to form a smooth and consistent dough.
Using your hands or a rolling pin, roll out the dough to form a sheet that is about ½ – ¼ inch thick. With a sharp, floured knife, cut the flattened dough into long strips, approximately ½ – ¼ inch wide and cut each strip into little squares, about ½ – ¼ inch in size.
Cut into small pieces the size of a chickpea. Deep fry in hot Extra Virgin Olive Oil until lightly golden. Drain on kitchen paper.
Boil the honey in a large pot, then put the “cicerchie” in the pot until they are totally covered by honey.
Put cicerchiata on a serving tray and create your favourite form (like donut, pyramid, or extended). Add the colored nonpareil sprinkles and serve.