Chiacchiere with Mascarpone and Marsala: The ‘Without’ Recipe (Butter, Eggs, Milk)
The chiacchiere are the universal symbol of Carnival, loved throughout Europe and known in Italy by many names: from the Piedmontese bugie to the Roman frappe, from the Venetian galani to the Tuscan cenci. Today, however, I want to take you to Sicily with a version that breaks with tradition: chiacchiere with mascarpone and Marsala.
Why is this recipe a “game-changer”?
Forget the long list of classic ingredients. This version is made with only 4 ingredients, eliminating butter, milk, and eggs. Of course, the mascarpone replaces the fat of the butter and the proteins of the egg, ensuring an incredibly airy and crispy structure. The Marsala offers that Sicilian liquor touch that releases an unmistakable aroma during cooking. Finally, the powdered sugar and flour bind everything together.
Fit Alternative: Replace Mascarpone with Greek Yogurt
If you’re looking for an even healthier compromise this Carnival, you can replace the mascarpone with Greek yogurt. You’ll get chiacchiere that are more protein-rich and lighter, ideal for those who want to celebrate without too much guilt.
CURIOSITY: Did you know that the origin of these sweets is very ancient? The fried chiacchiere date back to the time of the ancient Romans. Back then, sweets called frictilia were prepared during the Saturnalia festivals, festivities that we can compare to today’s Carnival. The simplicity of preparation allowed for large quantities to be made, so all participants in the celebrations could be served.
If you like Carnival recipes, here are some other delightful ideas perfect for celebrating any occasion!
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 45 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1 3/4 cups all-purpose flour
- 5 oz mascarpone (or Greek yogurt)
- 1 cup powdered sugar
- 2 tbsp marsala (or another liqueur of choice)
- 1 packet vanillin
- as needed peanut oil (for frying)
- as needed powdered sugar
Tools
- 1 Mixing bowl
- 1 Ladle
- 1 Metal dough scraper
- 1 Plastic wrap
- 1 Rolling pin
- 1 Pasta machine
- 1 Fluted pastry wheel
- 1 Pan
- 1 Sieve
Steps
In a mixing bowl, sift the flour with the powdered sugar.
Create a well and pour the Marsala liqueur* into the center, then mix with a ladle.
Also incorporate the mascarpone** and continue to blend.
When the dough has gained consistency, start kneading with your hands initially in the bowl.
Then transfer the dough to a non-floured work surface and work for a few more minutes.
You should obtain a homogeneous, smooth, and non-sticky dough.
Let it rest for 10 minutes at room temperature covered by the bowl in which you worked it or a cloth, then divide it in half with the help of a dough scraper.
Start to slightly flatten the first half, keeping the second covered, first with the palm of your hand and then with a rolling pin, leaving the second portion wrapped in plastic wrap.
Then flour it and roll it out with the pasta machine set to the widest thickness. Fold the short sides of the dough strip towards the center, then roll it out again, setting each time a smaller thickness, until you reach 1/16 inch.
With a fluted pastry wheel, cut out rectangles of about 2×4 inches and make a central cut on each of them.
Repeat the same process until the dough is used up.
Bring the oil to a temperature of 320-338°F and dip at most 2-3 dough rectangles at a time.
Cook them by turning a few seconds per side, until fully golden.
For baking, cut the dough rectangles into a thicker size than those prepared for frying. Place them on a baking sheet lined with parchment paper and bake in a hot oven at 356°F for 10 minutes.
Drain the chiacchiere on kitchen paper or paper for fried food. Once cold, plate them and sprinkle with plenty of sifted powdered sugar.
And voilà… the chiacchiere with mascarpone without eggs or butter are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 Consume the fried chiacchiere as soon as they are ready, but if they are leftover, you can store them for 2-3 days in a paper bag or container with an airtight lid. The baked chiacchiere can be kept for several days in the same storage method.
Tips, notes, variations, and suggestions
🟣* The Marsala liqueur is used to flavor the dough and helps the chiacchiere to puff up during frying; however, if you prefer, you can replace it with the same amount of orange juice or another liqueur like grappa or one with anise and cinnamon, which is truly delicious.
🟣** For an even lighter version, you can replace the mascarpone with an equal amount of Greek yogurt or plain natural yogurt.
🟣Alternative cooking to frying or traditional oven: even though frying is preferred to honor the celebration, you can also bake them in an Air Fryer at 356°F (preheated) for 4′-6′, ensuring an excellent “biscuit-like” and crispy result for those looking for a lighter version. Tip: Spray a light layer of oil to help form bubbles. Turn halfway through cooking.
FAQ (Questions and Answers)
1. Are the chiacchiere in the Air Fryer less bubbly?
Without immersion in oil, the bubbles will be slightly smaller, but the moisture from the mascarpone will still help create a light and airy structure.
