Cicerchiata is a traditional dessert from Abruzzo, but is common in many other Italian regions. It is a simple and tasty sweet, prepared with cicerchie, flour, butter, sugar, eggs, dry white wine, olive oil, sugar, honey and candied fruit. It is made by frying small balls of dough which are then combined with sugar and honey. Cicerchiata is ideal to enjoy during the Christmas holidays or on other special occasions.
Traditional Carnival dessert
Mix flour, butter, sugar and eggs well, add the wine and form many little sticks, then cut them into gnocchetti about 1 cm so as to obtain small balls about the size of a chickpea
Fry them and drain well
Caramelize the sugar and honey
When they are nicely golden, add the little balls and mix quickly to combine everything well
Pour onto a serving plate forming a ring and decorate with candied fruit and sugar sprinkles
The name derives from cicerchia = chickpea even though it has nothing to do with chickpeas except for the appearance
Pan
Bowl
Pot
Rolling pin
Italy, Abruzzo
| Energy (kcal) | 310.43 |
| Carbohydrates (g) | 63.81 |
| of which Sugars (g) | 35.47 |
| Fat (g) | 4.57 |
| of which Saturates (g) | 2.22 |
| Protein (g) | 6.68 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.02 |
