Chiacchiere are typical Carnival sweets prepared almost all over Italy and known by other names, such as cenci in Tuscany, fiocchetti in Romagna, grostoi in Trentino, crostoli or galani in Veneto, chiacchiere in Lombardy, bugie in Piedmont and Liguria, and also frappe, sfrappole or frappole in central Italy, as well as lattughe, meraviglie and many other names. Generally, they have the shape of a strip, fried or baked, sprinkled with powdered sugar or covered with honey, dark chocolate, or soaked with alchermes. They are also prepared in many European countries. Taken from Iginio Massari’s book “Not Just Sugar Vol.2”. For other Carnival sweets, I suggest you take a look at the sweet recipes page, in the fried sweets section.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 4 cups Manitoba flour
- 1/4 cup sugar
- 1/4 cup butter
- 3.5 oz eggs
- 1/4 cup Marsala
- 1 tsp salt
- 1 lemon
- 1 vanilla pod
- 1 qt peanut oil
- to taste powdered sugar
Tools
- 1 Work surface
- 1 Pasta machine
- 1 Pan
Steps
Place the flour in a fountain shape on the work surface, add the rest of the ingredients and knead until you obtain a homogeneous, smooth, and silky dough.
Let it rest at room temperature covered with cling film for about an hour.
Roll out the dough very thinly, penultimate notch of the pasta machine, cut rectangles and slit them in the center.
Immerse a few chiacchiere at a time in abundant peanut oil heated to 350°F.
Turn them quickly and let them drain on kitchen paper.
Sprinkle them generously with powdered sugar.
Tips
They keep for 3 days in a cool, dry place.
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