Today a sweet recipe: fried milk chiacchiere.
Chiacchiere are one of the symbolic sweets of Italian Carnival, crispy thin pasta sheets, fried in seed oil. Chiacchiere are characterized by their surface bubbles that make these sweets perfect for snacking.
The traditional recipe calls for them to be made with a dough of eggs and flour and an alcoholic part that can be grappa or brandy, however this time I tried to make them with milk and I must say I was pleasantly surprised, crunchy, crispy, bubbly, and dry!
Chiacchiere are known throughout Italy but in each region, they have a different name, for example, they are called bugie, frappe, cenci, or crostoli and, like every recipe, everyone has their own version.
Let’s see together, step by step, how to make this recipe.
Other Carnival recipes are
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: approximately 40 chiacchiere
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Milk Chiacchiere
- 2 cups all-purpose flour
- 2 tbsps powdered sugar
- 1 egg
- 1.5 tbsps butter
- 1/3 cup milk
- 1 pinch salt
- 1 pinch baking soda
- 1 tsp grappa
- as needed seed oil (for frying)
- as needed powdered sugar (for dusting)
Tools
- 1 Scale
- 1 Kneading Board
- 1 Rolling Pin
- 1 Pastry Wheel
- 1 Saucepan
Let’s Begin!
In a saucepan, heat the milk with the butter just until the butter melts. On a work surface, arrange the flour in a fountain shape, place the egg, powdered sugar, a pinch of salt, a dash of baking soda, and the milk with the slightly cooled melted butter in the center.
Knead everything first using a fork and then your hands until you get a smooth and homogeneous dough, then wrap it in plastic wrap and let it rest for about half an hour.
After resting, take a portion of the dough and roll it out with a rolling pin or pasta machine. You will need to roll out a thin sheet about 1/25th of an inch thick so that the chiacchiere will be nice and bubbly and crunchy. Once the sheet is obtained, cut rectangles or diamonds with a pastry wheel and make a cut in the center of each. Continue until the dough is used up.
In a frying pan or fryer, pour in the seed oil and heat it. When ready, start cooking the milk chiacchiere; the cooking time is very short as they are thin, so as soon as they are golden, drain them and place them on absorbent paper to remove excess oil.
Let them cool, then sprinkle with powdered sugar or, for the more gluttonous, with a drizzle of chocolate or Nutella. In the meantime, take a photo of your fried milk chiacchiere and post it on social media tagging me (a curly girl who bakes instagram and facebook) and show me your thousand bubbles.
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Fried milk chiacchiere keep well for a couple of days covered with a cloth.
