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AUGUST 17
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Frappe and castagne fritters


Prepare the mixture for the frappe with 200 grams of flour, 50 grams of melted butter, 1 egg yolk, 100 grams of sugar, and a pinch of salt. When the mixture is ready roll it till you have a thin puff pastry. Cut it into long strips and work them out to form a knot. Fry the frappe into abundant lard. When ready, place them on a place and add some icing sugar.

To prepare the castagnole fritters you have to mix 200 grams of flour with 2 eggs, 4 tablespoons of sugar, and 50 grams of melted butter. Blend together the ingredients and form the castagnole giving them their typical form of little marbles. Fry them in abundant oil, adding each time a tablespoon of butter.


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