FOOD & DRINK

BRIDE GUIDE

Chiacchiere di Carnevale

‘Carnival’s Chats’

February in Italy means Carnival, festival of masquerade, colours and music. Up and down the country, all regions celebrate in their own way, but with the same spirit: to have FUN. And not only dancing through the streets to the loud rhythm but having fun with food as well.

INGREDIENTS METHOD

Makes 25/30 ribbons

150g 00 flour 20g caster sugar 1 medium egg 30 ml full fat milk 15g melted unsalted butter 1 tbsp liqueur of your choice ½ grated lemon zest Vegetable oil to fry - groundnut preferred 1. Place all ingredients in a bowl and combine to a smooth doughball. 2. Let this rest for about 30 minutes at room temperature. 3. Once the dough has rested, divide it into three parts and start rolling ensuring multiple folds, to allow for the dough to create lovely and crispy bubbles. You can use a pasta machine, but you can easily make them using a rolling pin. 4. Once the dough has reached a 1p coin thickness, cut into strips about 5cm wide and 10cm long. 5. Once all prepared, fry at 160° C until golden. Before serving, dust with icing sugar.

Our recipes come from NN Pulse food writer, Sofia Gallo, an acclaimed local chef, food writer and teacher at Milton Keynes Cookery School. She has recently won the ICG Cooking Competition and was a contestant on BBC’s Masterchef.