Pubblicato il 21 February 2024 da Redazione in Nice, Where to Eat in Nice

Les Ganses: The Sweet Treat of Nice Carnival

A typical delicacy of Nice cuisine
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Immagine Les Ganses: The Sweet Treat of Nice Carnival

A traditional recipe from the French Riviera, Les Ganses, is particularly popular during the Nice Carnival. Although they can be enjoyed throughout a relatively broad period, approximately from New Year to Easter, their strong association with the carnival is evident, reflecting the shape of the traditional male costume worn during the Nice Carnival. The variant presented today features a delicate orange blossom aroma. Other common and appreciated versions include those with chocolate chunks or the addition of grated lemon zest.

Ingredients:

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  • 250 g of flour
  • 2 eggs
  • 50 g of granulated sugar
  • 80 g of butter
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • Orange blossom water
  • Milk, as needed (just enough to soften the dough)
  • Oil for frying
  • Powdered sugar, as needed

Procedure:

  1. Sift the flour and place it in a bowl. Add sugar and diced butter. Work the mixture well.
  2. Add beaten eggs, a pinch of salt, and baking powder. Continue working until you obtain a soft and homogeneous ball.
  3. If the dough is difficult to handle, add a bit of milk to soften it.
  4. Add orange blossom water and knead again.
  5. Cover the dough and let it rest for at least half an hour at room temperature.
  6. Divide the dough into three parts to facilitate handling.
  7. Roll out the dough with a rolling pin to obtain a 2-millimeter thick sheet.
  8. Cut the dough into desired shapes, such as squares (or rhombuses) of 5 cm, with a central slit. Push through the slit to form little cords (ganses).
  9. Fry in hot oil for a few minutes until they float to the surface and turn golden. Drain on absorbent paper.
  10. Sprinkle generously with powdered sugar while they are still warm.

This recipe pays a delightful tribute to local traditions, with the distinctive touch of orange blossom aromas.

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