Carfogn are the traditional dessert of Canale, prepared with the few local ingredients that our ancestors had at their disposal. They were a must-have during weddings and on June 24th for the feast of the patron saint, San Giovanni Battista.
The preparation of Carfogn begins with the filling; place all the ingredients in a large bowl, add the necessary liquids, and mix well until a rather solid and sticky mixture is obtained. To allow the biscuits to absorb the liquids well, it is recommended to let it rest for a couple of hours, stirring occasionally with a spoon.
Then move on to preparing the dough by arranging the flour in a well and pouring in the eggs and all other ingredients, kneading everything gradually. If the dough is too dry, you can add milk or beer. Let the dough rest for at least an hour under a damp cloth.
When the dough and filling are ready, first roll out the dough with a rolling pin; then cut strips about 10 to 13 centimeters wide with a pastry wheel and place the filling with a spoon at regular intervals. Once a strip is complete, fold the dough over itself and cut the individual Carfogn using the pastry wheel.
Fry in hot seed oil; once they have browned, remove them, drain, and finally dust with powdered sugar.
