Limoncello Chiacchiere with bubbles are a typical sweet for this period and liven up tables all over Italy; in fact, from north to south, everyone makes chiacchiere! In Friuli they are called grostoli, in Veneto galani, in Emilia Romagna sfrappole, in the Marche frappe, in Tuscany cenci, in Campania chiacchiere, and so on… Today, however, I want to offer you a tried-and-true version, enriched with Limoncello liqueur and grated lemon zest, full of bubbles!
- Difficulty: Easy
- Cost: Budget
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 504.76 (Kcal)
- Carbohydrates 29.96 (g) of which sugars 8.01 (g)
- Proteins 5.02 (g)
- Fat 40.90 (g) of which saturated 6.98 (g)of which unsaturated 32.49 (g)
- Fibers 0.75 (g)
- Sodium 18.56 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients Limoncello Chiacchiere
- 250 g farina 00 (o manitoba)
- 2 eggs
- 30 g sugar
- 30 ml limoncello
- 20 g butter
- 1 lemon zest (grated)
- 1 packet vanillin
- q.b. vegetable oil
- q.b. powdered sugar
Tools
- Planetary Mixer
- Pasta Machine
Steps Limoncello Chiacchiere
In a mixing bowl, pour the eggs with the melted butter, the vanillin, the grated lemon zest, a pinch of salt and the sugar.
Start whisking and add the limoncello as well.
At this point, knead, gradually incorporating the flour, and transfer to a work surface.
When you have obtained a smooth and elastic dough, wrap it in plastic wrap and let it rest for about 30 minutes (at room temperature).
Then divide the dough into smaller balls and give them an initial roll with a rolling pin.
Run the dough through a pasta machine, starting from a wider setting and then to a narrower one.
The dough should be thin but not too much (about 2 mm, approximately 1/16 inch).
With a fluted pastry wheel, cut out rectangles and make two central slits.
Heat the vegetable oil in a large pot and fry the chiacchiere, draining them when golden.
Let excess oil be absorbed on paper towels.
Transfer the chiacchiere to a serving plate and dust with powdered sugar.
Happy Carnival, Maky!
To store the chiacchiere, place them in a sealed food bag for about 2-3 days.
To obtain crispy and flaky chiacchiere, the oil should not exceed 356°F (180°C).
The liqueur is optional and can be replaced with brandy, grappa, rum, etc.
You can choose the shape you prefer for the chiacchiere (square, diamond, strips, etc.)
To make the chiacchiere even more indulgent, prepare a chocolate glaze and decorate or dip them.
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