Carnival is not only about sweets and confetti, but also about spending time together and snacking on something delicious.
If the classic sweet chiacchiere have always ruled the scene, this year let’s prepare to change the rules of the game with savory chiacchiere. Imagine the same irresistible crispness and those golden bubbles we love so much, but reimagined in a savory version, perfect for accompanying a platter of cured meats or a glass of chilled white wine.
They are the ideal snack for an unusual aperitif to accompany a platter of cured meats and cheeses or a mortadella mousse or for a Carnival dinner with friends for which I recommend two other savory delights typical of this period, namely the smacafam and the savory migliaccio.
Since these savory chiacchiere are truly “one leads to another,” I recommend preparing a double batch.
Now take a minute to read the recipe and then… let’s cook AND eat!!
See also
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 cup all-purpose flour
- 2 tbsp white wine
- 1 tbsp peanut oil (+ more for frying)
- 1 egg
- to taste black pepper (ground)
- 2 pinches salt (+ more for the surface)
Tools
- 1 Bowl
- 1 Hand Whisk
- Plastic Wrap
- 1 Pasta Roller
- 1 Pan
- 1 Slotted Spoon
- 1 fry sifter
- 1 Pastry Wheel
Steps
Making savory chiacchiere is very simple and quick, but for a good result, some small precautions are needed. Let’s see step by step how to get crispy and bubbly savory chiacchiere.
First, gather all the liquid ingredients in a bowl: egg, oil, and wine, and mix them together.
Then add the dry ingredients, namely the flour, salt, and pepper.
Mix everything with the help of a hand whisk.When the dough has gained consistency, quickly work it with your hands until you obtain a homogeneous dough.
Cover it with plastic wrap and let it rest at room temperature for at least 30 minutes.After resting, divide the dough into two parts and roll each with a pasta roller (if you don’t have one, use a rolling pin) until you get a very thin sheet. The thinner the sheet, the crunchier your savory chiacchiere will be.
With a pastry cutter or a simple knife, shape the chiacchiere as shown in the photo or as you prefer.
Then proceed with cooking in hot peanut oil (356°F) for a few seconds. Once bubbles start to form on the surface, flip them over and when golden, drain them with a slotted spoon and transfer them to a fry sifter.
When they are warm, add another pinch of salt on the surface, transfer them to a serving plate, and serve them at the table while still warm to appreciate their fragrance even more 😉.
Storage
They keep well for 3-4 days. Store them in a cool, dry place, away from heat sources or humid areas of the kitchen (like the stove).
Once the chiacchiere have completely cooled (never close them while still warm!), store them in metal tins, paper bags (like those for bread), or airtight containers.
Tip
If after a couple of days you notice they have lost their crispness, don’t despair! You can make them crispy again by placing them in a preheated oven at 302°F for about 2-3 minutes. This will evaporate the absorbed moisture and make them crispy again.
FAQ
How do I get the typical bubbles of chiacchiere?
The secret is in the very thin dough. Make sure to roll the dough almost until it’s transparent (use a pasta machine if you have one, reaching the last or second-to-last setting). Additionally, adding an alcoholic component to the dough (like white wine or grappa) helps the formation of bubbles during frying.
Can I bake them instead of frying?
Of course! If you prefer a lighter version, place them on a baking sheet with parchment paper and bake at 374°F for about 8-10 minutes (keep an eye on them and remove them once they are golden). They will be crispy, although slightly less flaky and puffy compared to fried ones.
Which oil is best for frying?
Peanut oil is ideal because it has a high smoke point and a neutral flavor that doesn’t overpower any aromas in the dough.
Can I prepare the dough in advance?
Yes, the dough can rest in the fridge, wrapped in plastic wrap, for 24 hours. In fact, a rest of at least 30 minutes is essential to relax the gluten, making it easier to roll the dough without it shrinking.
How can I flavor the savory version?
Feel free to get creative! I’ve added pepper, but you can also add dried oregano, smoked paprika, black pepper, or poppy seeds. Avoid coarse pieces of fresh herbs as they might burn in the hot oil.
What can I serve them with?
They are perfect as a bread substitute on a platter. They pair excellently with various cured meats, spreadable cheeses, and savory mousses.
Can they be frozen?
The raw dough can! You can freeze the dough wrapped in plastic wrap for about 1 month. Defrost in the fridge and let it return to room temperature before rolling it out.
However, it is not recommended to freeze cooked chiacchiere. Once fried and frozen, they lose their airy structure and become heavy after defrosting.
