How about we make some chiacchiere?
Chiacchiere are delicate and crispy fried pastries typical of the Carnival period and are called by different names depending on the region of origin. I care a lot about this recipe, tested over the years. Easy to make, get ready because one chiacchiera leads to another.
Tips for a successful outcome
➡️ Don’t worry about the small amount of alcohol used, it evaporates during cooking after making your chiacchiere puff up, leaving only the aroma of the chosen liqueur.
➡️ To know if the oil is ready, just take a wooden toothpick and immerse it in the hot oil; if bubbles form around the wooden toothpick, it means the oil is at the right temperature.
➡️ The oil should not be too hot; if the chiacchiere darken too much, lower the flame or remove the pan from the heat to cool the oil.
➡️ If a sort of foam emerges during frying, it means it is due to a too low oil temperature or a drop in temperature, for example when we try to cook too many pieces at once. In this case, simply remove the foam with a skimmer and wait for the oil to return to the right temperature before frying other pieces. Come along with me, we’ll start creating right away.
Enjoy your Chiacchiere, Giusi.
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- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour (or double zero)
- 1/3 cup granulated sugar
- 1 3/4 tbsp softened butter
- 2 eggs
- 1 tbsp Vin Santo (or Rum, Marsala)
- 1 1/4 tsp baking powder
- Half orange (grated zest)
Steps
In a bowl, mix the sugar and orange zest with your hands (this helps release the aroma), then add the eggs and soft butter.
Gradually add the alcohol, baking powder, and previously sifted flour.
Knead the dough on a floured surface until it becomes firm but soft; add more flour if necessary.
Roll out the dough very thinly on a floured surface. For convenience, I divided the dough in half. Use a wheel cutter or a knife to create strips or rectangles (as you prefer). Prepare all the pieces.
Fry the chiacchiere in plenty of hot peanut oil until golden.
Drain the chiacchiere and place them on absorbent paper.
