Chiacchiere thousand bubbles.
Simple, delicious, bubbly.
The chiacchiere thousand bubbles are delightful little sweets typical of Carnival, very simple to prepare, quick, with their delightful citrus aroma, crunchiness, and countless bubbles will conquer you at the first taste.
Come on, everyone, let’s prepare the chiacchiere thousand bubbles and see how good they are.
Also try:
Chiacchiere in air fryer.
Sal De Riso’s Chiacchiere
Chiacchiere
Sal De Riso’s Castagnole
Agerola’s Fritters
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Carnival
Ingredients
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tbsps sugar
- 1 tbsp butter (at room temperature)
- 3 1/2 tbsps milk
- grated zest of an untreated lemon
- 1 tbsp grappa (or limoncello, sparkling white wine, rum, Strega)
- 1 tsp vanilla extract
- 1 pinch salt
- as needed peanut oil
- as needed powdered sugar
Tools
- 1 Work surface
- 1 Pasta machine
- 1 Fluted pastry wheel
Steps
Beat the eggs with the salt and sugar with a fork until the first bubbles form.
Sift the flour and pour it onto a work surface, make a well in the center where you will place the butter at room temperature (it must be soft), the previously beaten eggs, the grated lemon zest, the liqueur, and the vanilla. Start kneading with a fork, and gradually add the milk. Once all the liquids are incorporated, knead with your hands for a few minutes until you obtain a nice smooth, homogeneous dough that does not stick to your hands (if you need a bit more flour or milk, add it, it depends on the humidity of the flour).
Let rest 10 minutes at room temperature.
You can prepare the dough in the same way in a stand mixer.Take the dough and divide it into 3 or 4 parts.
On a very lightly floured work surface, roll out one piece at a time into a very thin sheet (the thinner the sheet, the more bubbly they will be. I used the pasta machine and rolled the dough in the rollers at least twice at the same number, scaling the numbers until reaching the penultimate notch, the thinnest), cut the chiacchiere with a fluted pastry wheel forming many rectangles about 3/4 inch wide, make 1 or 2 parallel central cuts on each rectangle. You can also cut them into triangles, squares, or as you prefer.Place them gradually on a very lightly floured cloth.
Prepare all the chiacchiere in the same way.
Frying:
Heat plenty of oil in a pot.
Fry the chiacchiere in hot oil (340°F), turning them to the other side as soon as they are slightly golden (be careful not to burn them, they cook very quickly). Place them to drain on a tray with paper towels.
Once cold, sprinkle with powdered sugar.The chiacchiere thousand bubbles are ready to be enjoyed… Enjoy your sweet!
Try all my other recipes to prepare delicious chiacchiere, you can find them all CLICKING HERE.
Place the eggs with a pinch of salt and the sugar in the bowl 20 secspeed 2.
Add the butter, vanilla, and liqueur 20 secspeed 3.
Add the flour, milk, and grated lemon zest 4 minutesKnead.
Transfer the dough onto a floured work surface and work it for a few minutes until you obtain a nice smooth, homogeneous dough that does not stick to your hands (if you need a bit more flour or milk, add it, it depends on the humidity of the flour).
Let rest 10 minutes at room temperature.Fry the chiacchiere as indicated above.
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