Grandma’s dry and bubbly chiacchiere.
Simple, fragrant, and full of bubbles.
These dry and bubbly grandma’s chiacchiere are the recipe from my childhood, the one my mom always made 🙂 the best I’ve ever tasted, simple, fragrant, dry, crispy, and full of bubbles. A recipe lost over the years and then found in an old recipe book that fell behind a drawer 🙂 and here I am making them, maybe it’s because my mind goes back through the years, but they are incredibly delicious 😀 try them too, you’ll see you won’t abandon them anymore 😉
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 4 3/4 cups all-purpose flour
- 1/4 cup butter (at room temperature)
- 5 egg yolks
- 1/4 cup sugar
- 1 cup sparkling wine (preferably chilled from the fridge, or sparkling white wine)
- zest of one lemon (untreated)
- zest of half an orange (untreated)
- 1 vanillin
- 1 pinch salt
- as needed peanut oil (for frying)
- as needed powdered sugar (for finishing)
Tools
- 1 Stand Mixer
- 1 Work Surface
- 1 Pasta Machine
- 1 Fluted Wheel
- 1 Pan
- 1 Sieve
Steps
Place the flour in a large bowl or the stand mixer (with the K hook), then add the sugar, eggs, room temperature butter, sparkling wine, citrus zest, vanillin, and a generous pinch of salt in the center, and start kneading all the ingredients together for a few minutes until well combined.
At this point, transfer the mixture to a floured work surface and knead well. It should result in a firm, smooth, and homogeneous dough that does not stick to your hands or the work surface (if needed, add a bit more flour or sparkling wine, depending on the size of the yolks).
Place the dough in a bowl, cover with a cloth, and let it rest for 10 minutes in the refrigerator.
Divide the dough into 4 parts.
On a lightly floured work surface, roll out one piece at a time into a very thin sheet (the thinner the sheet, the crispier and more bubbly they will be; I used the pasta machine and rolled it to number 4), cut the chiacchiere with a fluted wheel into rectangles, strips, squares, knotted strips, diamonds, or any shapes you like, and make 1 or 2 parallel cuts in the center of each rectangle (as in the photo below).
Place the chiacchiere on a lightly floured cloth.
Heat plenty of oil in a deep pan.
Fry the chiacchiere in hot oil (340°F), flipping them to the other side as soon as they are golden (be careful not to burn them, they cook very quickly). Place them to dry on a plate covered with kitchen paper as they are cooked.
Once cooled, sprinkle with powdered sugar.
Grandma’s dry and bubbly chiacchiere are ready to be enjoyed… ENJOY YOUR DESSERT!!
Place all the dough ingredients in the bowl and knead for 3 minutes/Spiga speed.
Transfer the mixture to a floured work surface and knead well. It should result in a firm, smooth, and homogeneous dough that does not stick to your hands or the work surface (if needed, add a bit more flour or sparkling wine, depending on the size of the yolks).
Place the dough in a bowl, cover with a cloth, and let it rest for 10 minutes at room temperature.
Let the obtained dough rest for 10 minutes in the refrigerator.
Proceed to roll out and fry the chiacchiere as indicated above.
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