Recipe · Lazio · Civita Castellana
Frittellone
it is the dish of Civita Castellana, and it was born from the carnival itself: they were made for it, along with frappe and scroccafusi. They look like crêpes but they are not, and the difference is in the batter, which has to be far more liquid than seems right: they come out paper thin, they are dressed with pecorino and pepper and rolled up. The Pro Loco makes them by the hundred, and when they make them for the fairs you understand that the frittellone is a thing for multitudes. They are eaten hot or cold, and some people put them in broth
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- beat the eggs with a pinch of salt, then add the flour a little at a time, stirring so it does not go lumpy
- loosen it with the water until you have a very fluid batter, more liquid than crêpe batter: that is what makes them thin, and if it stays thick you get little omelettes
- let it rest for at least half an hour, and for a few hours if you have the time: the longer it rests, the better they come out
- heat a non-stick pan and grease it only just, with kitchen paper: the oil should veil it, not fry
- pour in a small ladle of batter and turn the pan to spread it thin, cook until it comes away on its own, then turn it for a few seconds
- lay the frittellone out on a plate, dust it with pecorino and pepper while it is hot, so the cheese sticks, and roll it up
- carry on like that with all the batter, stacking the rolls, and finish with more pecorino and a last turn of pepper
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