Chiacchiere for Carnival
The Carnival chiacchiere (also known as cenci, sfrappole, galani, frappe, or bugie), together with the castagnole, are the desserts that best represent the tradition of the carnival period. Yesterday I made a very delicious and beautiful recipe to bring to the table, the mini colorful castagnole flavored with orange, soft and very light; I took the opportunity to also cook some frappe and today I am sharing the new version with you.
The recipe I propose is very simple and the result truly excellent, with this dough you will get light, crispy chiacchiere thanks to a perfect balance of ingredients. The recipe includes flour, sugar, butter, eggs, flavors, and liquor, essential to make them light and full of bubbles.
To obtain light chiacchiere full of bubbles, it is essential to let the dough rest, roll it out very thin (about 0.04 inches), and fry them in plenty of peanut oil at 338/347°F, this way you’ll achieve a product that doesn’t absorb oil and melts in your mouth.
For me, the thermometer is fundamental in order to always keep the oil temperature under control; if it rises too high, the frappe will become dark with an unpleasant taste and won’t develop bubbles, if it drops too low, they will absorb a lot of oil becoming heavy and unpleasant in this case too.
Try also the other Carnival recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 1,243.80 (Kcal)
- Carbohydrates 63.99 (g) of which sugars 21.83 (g)
- Proteins 9.13 (g)
- Fat 107.18 (g) of which saturated 20.95 (g)of which unsaturated 80.94 (g)
- Fibers 1.34 (g)
- Sodium 107.80 (mg)
Indicative values for a portion of 100 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
- 2 1/2 cups all-purpose flour
- 2 eggs (medium)
- 3 tbsps sugar
- 2 tbsps butter (soft)
- 2 tbsps Sassolino (or other liquor to taste)
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 pinch salt
- 4 cups peanut oil
- as needed vanilla powdered sugar
Tools
- 1 Kneading board
- 1 Pasta machine
- 1 Pot large
- 1 Tongs
- 1 Bowl
Method
In a large bowl, mix the sugar with the salt and lemon zest. Add the soft butter and incorporate, then add the eggs and vanilla, mixing everything with a hand whisk, finally add the Sassolino.
Sift the flour and add it to the mixture.
Knead everything quickly, so that the flour absorbs the liquids, then move to the kneading board and work the dough for about ten minutes (it should become firm and smooth).
The weight of the flour is indicative, each flour has a different absorption power (the dough you get should be firm, similar to egg pasta dough).
Cover the dough with plastic wrap and let it rest for 1 hour at room temperature.
With the help of a pasta machine, roll out the dough very thin, if possible less than 0.04 inches.
Roll out the dough, cut out rectangles and make a small cut in the center.Pour plenty of oil into a wide pan and heat it to 338°F. Fry 2 or 3 chiacchiere at a time, cooking them for a few seconds on each side.
Drain them well and place them on a tray with paper towels so they lose excess oil.
Let them cool completely and sprinkle with powdered sugar.
The chiacchiere for Carnival are ready.
Tips
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