galani, crostoli, chiacchiere, frappe… the carnival sweet with a thousand names, each place in Italy calls it differently, but they are all versions of the same recipe. When looking at the photograph or reading the recipe, the galani will look familiar to anyone who knows Galician ears.
They are all similar recipes even in the different variants, since it revolves around very similar ingredients, but with slight variationsSome add milk, some add liquor, some add yeast… This Italian version generally has less fat and more eggs.
But these fried dough sweets were not actually born in Italy or Galicia, and are common in many countries. Thus, in France we have the marveilles and the bottereaux, in Switzerland the Fasnachtschüechli, in Portugal the coscorâos, in Poland the faworki and in Spain, in addition to the Galician ears, there would also be the Manchegan and Castilian flakes, the bunyetes and the Catalan orelletes, the fritillas from Albacete, and many more versions throughout our country.
The link between this recipe in such disparate places results from the fact that all these territories have had a Jewish community, although in Italy it is maintained that galani and its other variants date back to frictilia of Ancient Rome, sweets fried in lard that were typical of the SaturnaliaRoman festivities similar to today’s Carnival.
We will begin by placing the flour in a bowl and in the center we add, in this orderthe eggs, the sugar, the yeast, the small glass of grappa, the lemon zest, a pinch of salt and the very soft butter.
We mix the dough initially using a fork and then continue kneading with our hands. Work the dough well until it is smooth and elastic. Form a ball, cover with plastic wrap and Let stand for at least an hour at room temperature. Cut a quarter of the dough and stretch it as thin as possible, either with a rolling pin or with a pasta machine.
then cut the dough into rectangles of approximately 10 x 20 cm. The traditional thing is to cut with a toothed wheel. In the middle of the galani we make a long cut.
We fry the galani in hot oil at about 160- 170 degrees until they are golden, we put them to drain in a source on absorbent paper. Next, we dust them with icing sugar.
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With what to accompany the galani
These carnival sweets, the galani, are ideal for a good snack after arriving from the carnival parades. The little ones in the house will appreciate a good hot chocolate by their side, and the adults too, or why not? a shot of grappa liqueur.
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