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I.C. CECCANO 1 DIGITAL MAGAZINELoading...
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February 2023Loading...
CARNIVAL EDITIONWhat's
INSIDE
Welcome
TO MAGAZINE
Welcome back! Are you ready for another amazing month together?
Enjoy!
9 The past simple, explained by the students!
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CARNIVAL AROUND THE WORLD
2
Into
CARNIVAL IN ITALY
"WALL MASKS" (made by the students of I.C. Ceccano 1).
Turn the page and find out some of the letters we've written about Carnival in Italy!
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4
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CHIACCHIERE
TRADITIONAL ITALIAN CARNIVAL FOOD
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The Italian word carnevale probably derives from the Latin expression carnem levare (meaning "to remove meat"): In many Christian societies, Carnival is the long celebratory period after Epiphany, as people prepare to give up meat and other luxuries for Lent.
INGREDIENTS
for 0 people
500 g all-purpose flour
40 g confectioners sugar
2 egg
45 g butter
100 ml milk
1 tbsp of Grappa
1 pinch of salt
1 pinch of baking soda
vanilla powder (or vanilla extract)
frying oil
To garnish
1 tbsp of sugar
Preparation
Pour out the flour onto a flat work surface. Make a hole in the center and add the other ingredients in the center, except for the milk. Gradually add the milk as you begin to knead the dough.
Using your hands or an electric mixer, knead the dough until it is smooth, then cover in plastic wrap and let rest for 15 minutes.
Then, divide the dough into pieces and roll out the dough until 1/10 inch using a rolling pin or pasta machine. Use a knife or pasta cutter to cut out diamonds or whatever shape you prefer.
Fry the dough in boiling oil. The dough should be completely submerged in the oil for 30 seconds to 1 minute. Once golden, remove the fritters using a slotted spoon and place them on parchment paper.
Dust the fritters with powdered sugar. The chiacchiere can be served immediately or stored for a couple of days.
for 0 people
500 g all-purpose flour
40 g confectioners sugar
2 egg
45 g butter
100 ml milk
1 tbsp of Grappa
1 pinch of salt
1 pinch of baking soda
vanilla powder (or vanilla extract)
frying oil
To garnish
1 tbsp of sugar
Preparation
Pour out the flour onto a flat work surface. Make a hole in the center and add the other ingredients in the center, except for the milk. Gradually add the milk as you begin to knead the dough.
Using your hands or an electric mixer, knead the dough until it is smooth, then cover in plastic wrap and let rest for 15 minutes.
Then, divide the dough into pieces and roll out the dough until 1/10 inch using a rolling pin or pasta machine. Use a knife or pasta cutter to cut out diamonds or whatever shape you prefer.
Fry the dough in boiling oil. The dough should be completely submerged in the oil for 30 seconds to 1 minute. Once golden, remove the fritters using a slotted spoon and place them on parchment paper.
Dust the fritters with powdered sugar. The chiacchiere can be served immediately or stored for a couple of days.
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