The chiacchiere by Iginio Massari are a true delight, a truly perfect recipe. They remain crispy and light, but what I love most is that they absorb very little oil. The flour used by the master is Manitoba, which is distinguished by the amount of gluten it contains and its strength.
In the dough phase, the gluten mesh retains gases inside; and it is perfect for fried goods that need to develop without yeast, leaving them light, with little oil, and puffed.
The dough remains very elastic, which makes it easier to create a thin sheet without breaking, perfect for developing many bubbles.
What more can I say, I am really satisfied with the chiacchiere of master Iginio Massari, they are uniquely delicious, I recommend trying them!
Here are some more ideas for Carnival, I’m sure they will surprise you!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Energy 583.20 (Kcal)
- Carbohydrates 22.54 (g) of which sugars 5.82 (g)
- Proteins 4.38 (g)
- Fat 53.54 (g) of which saturated 10.42 (g)of which unsaturated 40.40 (g)
- Fibers 0.63 (g)
- Sodium 109.38 (mg)
Indicative values for a portion of 50 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
Iginio Massari’s Chiacchiere Ingredients
- 3 1/8 cups Manitoba Flour
- 3/4 cup All-purpose Flour
- 3 large Eggs
- 4 tbsp Butter (soft)
- 1/4 cup Sugar
- 1/4 cup Marsala
- 1 lemon (grated zest (organic))
- 1 tsp Salt
- to taste Powdered Sugar (for finishing)
- to taste Peanut Oil
Tools
- Stand Mixer
- Whisk Attachment
- Pasta Roller
- Skimmer
- 1 Fluted Pastry Wheel
- 1 Thermometer
Preparation of Iginio Massari’s Chiacchiere
In the chiacchiere video some ingredients differ from the described recipe.
To knead, we can use a stand mixer with a dough hook or, if preferred, it can be done by hand.
Place the sifted flour into a bowl, add the sugar, soft butter, salt, eggs, grated lemon zest, and Marsala. Knead all the ingredients until you obtain a soft, homogeneous dough.
Wrap it in plastic wrap and let it rest for an hour at room temperature. Once the time has passed, cut a piece of dough from the block and roll it out with the pasta roller.
Alternatively, use a rolling pin, but always keep the dough you’re not using covered with plastic wrap. Roll out a sheet; I always set the roller to the last notch to get a thin sheet.
When the sheet is ready, use a fluted pastry wheel or a knife to cut it into rectangles or your preferred shapes, then make a cut in the center.
Heat plenty of peanut oil in a not too large pan to 350°F, never exceed this temperature when frying, just check it with a kitchen thermometer.
Immerse a few chiacchiere at a time, they will start to form lots of bubbles, turn them quickly because they become golden right away. Let them drain on kitchen paper towels and before serving, generously dust with powdered sugar… Enjoy!
Recipe of master pastry chef Iginio Massari, all rights recognized.
Storage and Variations
Preferably, chiacchiere should be consumed just after they are made, but they can be stored for 3/4 days in a paper bag. The Marsala can also be replaced with rum, brandy, or white wine. If desired, the grated lemon zest can be swapped for vanilla.
To achieve a crispy and perfect fry, the oil should not exceed a temperature of 340/350°F. And remember that if you roll out a less thin sheet, the chiacchiere will be less crispy.
Also check out the Colorful cookies for Carnival.
Also check out the Colorful cookies for Carnival.
