The Frittellone from Civita Castellana, a thin pancake made of eggs and flour and sprinkled with Pecorino cheese, is said to be already prepared by the Etruscans and the Romans.
This speciality is today a Carnival dish, exported to the neighboring territories with the names of Frittellacce in Corchiano, Fregnacce in Gallese, and Pizzacce in Orte. Several pans can be used at the same time, a precious skill during the Carnival, celebrated by hundreds of participants.
Ingredients (for 60 Frittelloni):
5 eggs
200g flour
salt
500 ml water
200g pecorino romano
Preparation:
Beat the eggs and the salt, then gradually add the flour and knead until you obtain a smooth batter. Heat a non-stick pan greased with oil and pour into it the batter with a ladle. Cook on both sides and finally lay the fritters on a plate. Add the Pecorino cheese, roll up the pancakes and sprinkle them with more Pecorino. Hot or cold, the Frittelloni may be also served all year round, as a snack or at the end of a meal.
Frittelloni