The lemon chiacchiere are a delicious and fragrant version of the classic Carnival chiacchiere. This recipe will also be included in my collection of Carnival Chiacchiere recipes.
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
LEMON CHIACCHIERE INGREDIENTS
- 3 1/4 cups Manitoba flour
- 3/4 cups all-purpose flour
- 1/4 cups sugar
- 1/4 cups butter (or lard)
- 1/4 cups limoncello
- 6 oz eggs
- 1 pinch salt
- 2 lemon zest (grated)
- to taste powdered sugar
Tools
- 1 Pasta machine
- 1 Pastry wheel
LEMON CHIACCHIERE PREPARATION
First, the day before preparing your chiacchiere, prepare the flavored butter: mix the soft butter (or lard) with a grated lemon zest. Cover and leave in the fridge.
In a bowl, place the salt and eggs and lightly beat with a fork. Sift the flours, pour them into the stand mixer bowl, add the soft butter, sugar, beaten eggs, finely grated lemon zest, and the liqueur.
Knead everything for about ten minutes, then transfer to a work surface and knead a little more: you should obtain a smooth and firm dough.
Cover with cling film and let rest at room temperature for at least one hour, preferably 3-4 hours.Subsequently, roll out the dough using the pasta machine to reach thickness level no.5. Work the dough a couple of times for each thickness level.
From the sheet, cut out rectangles and make two small cuts in the center. Prick the chiacchiere with a fork.
Pour plenty of oil into a large and deep pan and heat it to 347°F.Fry 2 or 3 chiacchiere at a time, a few seconds on each side. Drain and place them on a tray with absorbent paper, so they lose the excess oil.
When they are cold, sprinkle with powdered sugar in which you have finely grated more lemon zest.
Adriana’s Advice
The dough rest helps facilitate the “roll out”.
Once the dough is rolled out thinly, it must be cooked immediately to develop bubbles. DO NOT LET IT DRY OUT!!!!
The lemon zest must be finely chopped otherwise it will get stuck in the machine rollers
It is important to pierce the dough before frying (or your chiacchiere will become one big bubble) and especially fry in batches, to prevent the dough from drying out.
