Today a special recipe like all the recipes of Master Massari, the Crispy and Crunchy Igino Massari Chiacchiere. Naturally, I have shaped them into bows or butterflies, but you can easily make the classic rectangular chiacchiere with cuts in the center like these Orange and Grand Marnier Bubble Chiacchiere. Those who follow me know well that I particularly love the recipes of Master Massari, so when I want a perfect recipe, it’s his that I undoubtedly go to see and am consistently amazed by. Many precautions for these chiacchiere are nothing short of perfect. We start with the first and essential tip that Massari recommends, which is that the dough should be as thin as possible, almost transparent, so you can almost see through it. Another tip when preparing the sheets is not to let them rest but to fry them immediately, then drain them on a rack and sprinkle them with powdered sugar. Another essential thing is the oil temperature, which must strictly be 347°F. Moreover, the master also recommends passing the chiacchiere in the oven for 1 minute and then enjoying them. You can store the chiacchiere in a cool, dry place in a well-sealed container for 2 or 3 days.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter
- Energy 889.82 (Kcal)
- Carbohydrates 52.50 (g) of which sugars 10.76 (g)
- Proteins 10.90 (g)
- Fat 71.35 (g) of which saturated 15.49 (g)of which unsaturated 52.13 (g)
- Fibers 1.38 (g)
- Sodium 224.74 (mg)
Indicative values for a portion of 75 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
- 3 1/3 cups Manitoba flour
- 3/4 cups all-purpose flour
- 1/3 cups sugar
- 4 tbsps butter (soft)
- 3 large eggs (medium)
- 1/4 cups Marsala
- 3/4 tsp salt
- 1 lemon (grated zest (I used orange zest))
- as needed powdered sugar
- 2 1/8 cups peanut oil
Tools
- 1 Bowl
- 1 Pastry Board
- 1 Pot
Steps
In a Bowl combine the sifted flours and sugar.
Add the beaten eggs with a pinch of salt
Add the grated lemon zest (I preferred grated orange zest) and Marsala
Add the soft butter as well,
Work the mixture until you get a smooth dough
Let it rest for 1 hour at room temperature covered with plastic wrap.
At this point, take a piece of dough and pass it through the pasta machine until you obtain a very thin sheet that almost allows you to see your hand when you touch it.
Shape the chiacchiere, I made them into a butterfly or bow shape, but if you want, you can make the classic rectangular chiacchiere with cuts in the center.
Fry at most two chiacchiere at a time in plenty of peanut oil. Once golden, place them on a rack and sprinkle with powdered sugar. If you want to achieve perfect chiacchiere, once fried, pass them in the oven for 1 minute at 293°F, and they will be perfect.
FAQ (Questions and Answers)
Why use Manitoba flour?
Because Manitoba flour is rich in gluten, which allows you to obtain elastic doughs and, therefore, bubble chiacchiere. Let the dough rest for at least 40 minutes before proceeding to cook.
