Cicerchiata is a traditional dessert from Abruzzo, but it is also popular in many other Italian regions. It is a simple and tasty dessert made with cicerchie, flour, butter, sugar, eggs, dry white wine, olive oil, sugar, honey, and candied fruit. It is prepared by frying small dough balls that are then mixed with sugar and honey. Cicerchiata is ideal to enjoy during the Christmas holidays or on other occasions.
Typical Carnival dessert
Knead flour, butter, sugar, and eggs well, add the wine and make many sticks to cut into gnocchi of about 1 cm to obtain almost chickpea-sized balls
Fry them and drain well
Caramelize sugar and honey
When they are golden brown, pour the balls in and mix quickly to blend everything well
Pour onto the serving plate, shaping it into a ring and decorate with candied fruit and sprinkles
The name derives from Cicerchia = Chickpea, although it has nothing to do with chickpeas except for the appearance
Frying Pan
Bowl
Pot
Spindle
Italia, 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 |
