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Mix the flour, sugar, eggs and butter all together into a dough and shape into a ball.
Roll out the dough to 2mm thinkness and approx sized strips of 5 x 10 cm.
Next using the cutting wheel, 2 parallel incisions down the centre and then fry in the oil (which has been brough up tp frying temperature - 170°c - 180°c.) and remove when golden in colour.
Lay the fried frappe onto absorbent kitchen paper and sprinkle with extra sugar whilst still hot!
Serve when cooled!
PIZZA DI PASQUA (Roman Easter Pizza)
The correct full name is Pizza Cresciuta di Pasqua.
500g plain flour (either all tipo '0' or 300g '0' + 200g Manitoba flour)
4 medium eggs
30-35g of fresh yeast
a pinch of salt
additional aromas which you can add to your taste: grated lemon or orange zest from 1 lemon or 1 orange; 1 dessert spoon ground cinnamon - or to taste; 1 tsp Nutmeg - or to taste
Mix all the ingredients together in a large bowl, cover with a cloth and leave to rise for 5 hours.
Once the dough has risen, remove from the bowl and transfer to a baking tin in a nice vase shape (size in cm: 12h x 16 bottom dia x 21 top dia) and bake at 180°c for 45 minutes. The result should be similar in shape and texture to a sponge cake/bread. Unlike savoury pizzas this one is traditionally eaten cold as a starter at Easter lunch, usually accompanied by salami or hard boiled eggs. However - we have ours at Easter breakfast with coffee or hot chocolate!
1 ltr of sunflower oil for frying
300g plain flour
50g of sugar (normal white granulated)
2 whole medium-sized eggs
100g butter (unsalted)
optional lemon zest
A scalopped cutting wheel
A rolling pin and pastry board