Sal De Riso’s Chiacchiere.
Simple, crunchy, delicious.
This year it’s a bit chilly these days, so I’m staying inside more, making lots of sweets, donuts, hot chocolates. Today I thought it’s almost carnival, why not make chiacchiere? And here I am browsing through my recipe book to try a new version. This one caught my eye immediately, my mom must have seen the recipe on some TV show and written it down, so I decided to try it, and I must say it is truly fabulous.
Sal De Riso’s chiacchiere are very easy to make, crunchy and fragrant, very scented and extremely delicious, with all those bubbles they will win you over at the first bite.
Also try my super tested chiacchiere, the castagnole, the Pompeiano pasta migliaccio and the salty carnival Sorrenti pizza, find the recipes by clicking below on the green text.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 3/4 cups all-purpose flour
- 6 eggs (Small)
- 2.8 oz butter (at room temperature)
- 2.8 oz sugar
- 1 small coffee cup Strega liqueur (or Marsala, Limoncello, Cointreau)
- 1 pinch salt
- 1 lemon flavor
- 1 vanilla
- to taste peanut oil
- to taste powdered sugar
Tools
- Stand Mixers Stand Mixer
- Bowls bowl
- Rolling Pins wooden rolling pin
- Pasta Machines pasta machine
- Strainers strainer
- Pastry Wheels pastry wheel
Steps
Place the flour in a large bowl or in the stand mixer, then add the sugar, eggs, room temperature butter, liqueur, and flavors in the center. Begin to knead all the ingredients together until well combined.
Transfer the mixture to a floured work surface and knead well, until it becomes a smooth and homogeneous dough.
Put the obtained dough in a bowl covered with a cloth and let it rest for 10 minutes at room temperature.
Bimby Version:
Place all the dough ingredients in the mixer bowl and knead for 3 minutes/Spiga speed.
Transfer the mixture to a floured work surface and knead well, until it becomes a smooth and homogeneous dough.
Put the obtained dough in a bowl covered with a cloth and let it rest for 10 minutes at room temperature.
Let the obtained dough rest for 10 minutes.
Divide the dough into several pieces.
On a lightly floured surface, roll each piece into a very thin sheet (the thinner the sheet, the crunchier and more bubbly they will be. I used the pasta machine and stretched it to number 4). Cut the chiacchiere with a pastry wheel, forming many rectangles, strips, squares, knotted strips, diamonds, or any shapes you like. Make 1 or 2 parallel central cuts on each rectangle.
Place the obtained chiacchiere on a lightly floured cloth.
In a pot, heat plenty of oil.
Fry the chiacchiere in hot oil (338°F), turning them to the other side as soon as they are golden (be careful not to burn them, they cook very quickly). Let them dry on a tray with kitchen paper.
Once cold, sprinkle with powdered sugar.
Sal De Riso’s chiacchiere are ready to be enjoyed… Enjoy your meal!!
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