Chiacchiere (ancient recipe).
Simple, crispy, delicious.
What would Carnival be without chiacchiere? Easy to make, crispy, delicious, they are those little treats that cannot be missing in any home, in pastry shops, prices have become crazy. This year I saw chiacchiere being sold for 2 euros each, I wanted to try them out of curiosity, and they weren’t even good, so why not make them at home? They are prepared in no time, cost very little, the oil is fresh, and they are delicious.
This recipe is very ancient. I found it in an old recipe book of my mother, and it results in crispy chiacchiere full of bubbles. Try them; they will conquer you at the first bite 🙂
With video recipe.
Try also:
- Difficulty: Easy
- Cost: Economic
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 4 cups all-purpose flour (plus extra for the work surface)
- 3 eggs (small)
- 1/4 cup g sugar
- 1/4 cup g butter (softened)
- 1/4 cup ml white wine (or grappa, or liquor of choice)
- 1 vanillin
- 1 pinch salt
- zest of one orange (untreated)
- as needed powdered sugar
- as needed peanut oil (for frying)
Tools
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Pastry wheel
- 1 Spatula
Steps
Put the flour in a bowl, add the sugar, vanillin, a pinch of salt, the white wine, eggs, and the grated zest of an orange.
Start mixing with a spatula, then transfer to a floured work surface and knead with your hands until you get a smooth, homogeneous dough that doesn’t stick to your hands. If needed, add a little flour as you knead.
Once the dough is well worked, let it rest for at least 30 minutes.
You can also prepare the dough with a stand mixer using the K hook.
After the resting time, take the dough and roll it out with a rolling pin on a floured work surface until you get a sheet 1 mm thick (you can also use a pasta machine, start with the thickest setting and proceed to the thinnest, passing each setting 2 or 3 times).
Cut rectangles from the sheet with a fluted pastry wheel, then make two cuts in the center (follow the video).
Heat plenty of oil in a large pan, and when it’s nice and hot, fry the chiacchiere a few at a time until they are slightly golden on all sides.
Drain on paper towels for frying.
Place the chiacchiere in layers on a tray, dusting each layer with powdered sugar.
Serve.
The chiacchiere are ready to be enjoyed… Happy dessert!
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