Carnival Chiacchiere light and bubbly. We have gradually entered the cheerful and festive atmosphere of Carnival even if it’s still a little away. As is tradition, I start preparing Carnival Sweets from January 17 when Saint Anthony the Abbot is celebrated, as the saying goes “On St. Anthony’s Day, masks and sounds” marking the start of the Carnival celebrations. Today, I want to tell you how I prepared these Light and Delicious Carnival Chiacchiere. A very simple dough to prepare, to which I did not add baking powder but only some grappa, which along with the dough processing makes them bubbly and very light. As tradition dictates, they must be strictly fried in plenty of hot oil, because the versions baked in the oven or air fryer do not give the same amazing result. I also recommend you don’t miss the recipe for the Neapolitan Migliaccio, the typical Campanian Carnival dessert. Let’s hurry into the kitchen and make some delicious and super crispy Light and Bubbly Chiacchiere together.
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 173.26 (Kcal)
- Carbohydrates 21.92 (g) of which sugars 4.27 (g)
- Proteins 2.92 (g)
- Fat 7.69 (g) of which saturated 2.25 (g)of which unsaturated 5.27 (g)
- Fibers 3.16 (g)
- Sodium 54.02 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Perfect Chiacchiere
- 1 3/4 cups flour
- 1 egg
- 3 tbsps sugar
- 1/3 cup grappa
- 2 tbsps butter (melted)
- 1/2 lemon peel (unwaxed)
- 1 pinch salt
- as needed powdered sugar (for decoration)
- 1 1/2 cups vegetable oil (for frying)
What you need to prepare Carnival Frappe
- Pasta Maker
- Pastry Wheel
How to make Carnival Chiacchiere
You can prepare the chiacchiere dough by hand or with the help of a mixer. Pour the flour into a bowl, add the sugar, an egg, the melted butter, and the grated lemon peel. Stir and add the grappa and a pinch of salt.
Mix first with a fork and then, when the dough begins to solidify, with your hands. Knead well until you have a soft but not sticky dough. Form a dough ball, cover it with a cloth, and let it rest for about an hour.
Take the dough again. Take a portion and form very thin sheets with the help of a pasta maker. Repeat folding and rolling the dough 3-4 times; these steps will allow you to have light and bubbly sheets. Proceed from the widest width to the last or second last setting on the machine.
Cut thin sheets into rectangles with a fluted pastry wheel and make 2 small cuts on each rectangle, always with the wheel. Prepare them all the same way, collecting and rolling out the scraps again.
Heat plenty of vegetable oil in a small, deep pan. Test the oil temperature by immersing the handle of a wooden spoon; when many bubbles form around it, the temperature is perfect.
Dip the chiacchiere a few at a time in the hot vegetable oil and let them brown on both sides over medium heat. Remove them with a slotted spoon and let them dry on kitchen paper. Once cooled, sprinkle with plenty of powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the grappa with limoncello or orange liqueur or simply dry white wine.
You can replace the grated lemon peel with orange peel.
Don’t miss the recipe for the Sweet Ricotta Fritters
