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Cousin Vittorina's Crostoli
A Carnival Treat From Friuli

Our family has enjoyed crostoli on Carnival since I can remember. Mom liked to use this recipe from her niece Vittorina, translated from its original form.

Crostoli, or chiacchiere, a Carnival treat2 eggs plus 5 yolks
1 tsp vanilla extract
4 tbs Rum
7 tbs granulated sugar
1 cup white wine
3 tbs white vinegar
1 grated lemon rind
Pinch of salt
Enough flour to knead into a dough

Mix all ingredients, knead into a firm dough (like pasta), then roll it out thinly.
Cut 1” wide strips, then into 3” lengths to make rectangles.
Fry rectangles in oil until golden brown (the dough will bubble in spots).
Use tongs to remove them from the hot oil, and place them on towels to drain.
Sprinkle liberally with granulated sugar while they are hot.

 
Here are some more variation from mom's handwritten recipe copybook:

Crostoli #2

3 cups flour
3 eggs
4 tbs granulated sugar
1 tsp yeast
1 tsp vanilla extract

Knead into a tender, velvety texture, working it well and rolling it very fine.
Cut into strips with a dough cutter.
Fry them in canola oil, drain them well, then sprinkle with fine sugar.

Crostoli #3 - Crostui Furlans

3 egg yolks and 1 whole egg
8 oz butter
1/2 cup Rum
3 tbs granulated sugar
2 tsp yeast
Pinch of salt
Grated rind of 1 lemon
Flour, as much as necessary

Crostoli #4 - Anna's Cenci

3 eggs
8 oz butter
3 tbs granulated sugar
A bit of vanilla extract
1/2 tbs yeast
Grated rind of 1 lemon
3 cups flour


From Wikipedia (http://en.wikipedia.org/wiki/Angel_wings):

Italian cenci or chiacchiere are eaten at Carnival time. Their various regional names include: frappe (a name shared with similar treats) in Rome; sfrappole in Emilia Romagna; bugie in Genoa; and galani or crostoli in Veneto and Friuli Venezia Giulia, especially in the Triestino capital, Trieste. Many other regional names exist. Regional variations in the recipe include sprinkling with orange zest or using anisette wine as the alcoholic base.

In the various national cuisines, angel wings are referred to as:
Belarusian: хрушчы (chruščy) or фаворкі (favorki)
Croatian: krostole
Danish: Klejner
French: bugnes
German: Raderkuchen
Hungarian: csöröge
Italian: bugie, cenci, chiacchiere, crostoli, frappe, galani, sfrappole
Lithuanian: žagarėliai
Polish: chruścik, chruściki, chrust, chrusty, faworki
Romanian: minciunele, regionally: cirighele, scovergi
Russian: хворост (khvorost)
Slovak: fánka
Swedish: klenäter
Ukrainian: вергуни (verhuny)