The Grandma’s carnival chiacchiere are the best recipe I’ve ever tried and I must say that I’ve made quite a few chiacchiere, these are super flaky, full of bubbles, beautifully golden, and dry, perfect to dip in sweet sanguinaccio they are the perfect recipe for Fat Tuesday and beyond.
The carnival chiacchiere are the most prepared during this period together with all sorts of fritters they constitute the quintessential carnival sweet and depending on the region they take different names, crostoli, frappe, bugie or galani but the essence is always this, an incredibly flaky chiacchiera and especially fried because, as we all know, during carnival, anything fried goes, right?
But why do grandma’s chiacchiere make bubbles? The secret lies in the dough’s resting time and a touch of liqueur.
If you are looking for carnival sweets here below I leave you my recipes and then right after the photo, we will discover how to prepare these grandma’s carnival chiacchiere!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, Carnival
Ingredients for grandma’s carnival chiacchiere
- 2 1/2 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 1/4 cup sugar
- 3 1/2 tbsp milk
- 2 tbsp butter
- 2 tbsp grappa
- to taste lemon zest
- to taste powdered sugar
Preparation of grandma’s carnival chiacchiere
You can prepare the grandma’s carnival chiacchiere on a pastry board or with a stand mixer or food processor to make it easier.
Place the flour on the pastry board in a mound, making a well in the center where you will place the egg and yolk, the softened butter, and the sugar.
Knead incorporating the flour little by little, using a fork to help.
Add the lemon zest and slowly add the grappa and milk, meanwhile continue kneading to incorporate all the flour.
Once you have a firm and non-sticky dough, form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
After the resting time, take the dough and divide it into 3 parts, then roll it out with a rolling pin or a pasta machine, folding it over itself several times.
Doing so, your grandma’s carnival chiacchiere will have more bubbles when fried and will be much crispier.
Roll them out to a thickness of 1/16 inch, then cut the chiacchiere with a fluted pastry wheel to about 4 inches x 2 inches, make a small cut in the center without reaching the edges, and place them on a dry cloth lightly sprinkled with flour.
Heat the frying oil to 338°F in a pan with high edges and fry a few grandma’s chiacchiere at a time to avoid dropping the oil temperature too much.
As soon as they are golden on both sides, drain them on absorbent paper, then sprinkle with powdered sugar.
Grandma’s chiacchiere are ready to be enjoyed, perhaps with some good sweet sanguinaccio.
How to store grandma’s carnival chiacchiere
You can store them in a glass bell jar or a tin box for 3 or 4 days.
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