Mascarpone and Marsala Chiacchiere: The “Without” Recipe (Butter, Eggs, Milk)
The chiacchiere are the universal symbol of Carnival, loved throughout Europe and known in Italy by countless names: from the Piedmontese bugie to Roman frappe, from Venetian galani to Tuscan cenci. Today, however, I want to take you to Sicily with a version that breaks with tradition: mascarpone and Marsala chiacchiere.
Why is this recipe a “breakthrough”?
Forget the long list of classic ingredients. This version is made with just 4 ingredients, eliminating butter, milk, and eggs. Of course, the mascarpone replaces the butter’s fat and the egg’s proteins, ensuring an incredibly bubbly and crumbly structure. The Marsala, on the other hand, offers that Sicilian liqueur touch that releases an unmistakable aroma during cooking. Finally, powdered sugar and flour bind everything together.
Fit Variant: Replace Mascarpone with Greek Yogurt
If you are looking for an even healthier compromise this year for your Carnival, you can replace mascarpone with Greek yogurt. You will obtain more protein and lighter chiacchiere, ideal for those who want to celebrate without too much guilt.
CURIOSITY:Did you know that the origin of these sweets is very ancient? 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 the participants in the celebrations could be served.
If you like Carnival recipes, here are some other tasty ideas perfect for celebrating on every occasion!
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 45 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1.75 cups all-purpose flour
- 5 oz mascarpone (or Greek yogurt)
- 0.25 cup powdered sugar
- 1 oz anise liqueur (or other liqueur of choice)
- 1 packet vanillin
- as needed peanut oil (for frying)
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Ladle
- 1 Metal Dough Scraper
- 1 Plastic Wrap
- 1 Rolling Pin
- 1 Pasta Machine
- 1 Fluted Pastry Wheel
- 1 Pan
- 1 Strainer
Steps
In a bowl, sift the flour with the powdered sugar.
Create a well and pour the star anise liqueur* into the center, then mix with a ladle.
Also incorporate the mascarpone** and continue blending.
When the dough has gained consistency, start kneading by hand initially in the bowl.
Then transfer the dough onto a non-floured work surface and work for a few more minutes.
The result should be a smooth, homogenous, and non-sticky dough.
Let it rest for 10′ at room temperature covered by the bowl you worked it in or a cloth, then divide it in half using a dough scraper.
Start to slightly flatten the first half, first with the palm of your hand and then with a rolling pin, keeping the second portion wrapped in plastic.
Flour it and roll it out with the pasta machine set to the largest thickness. Fold the short sides of the strip of dough towards the center, then roll it again, setting the thickness to a lower setting each time, until reaching 1/16 inch.
With a fluted pastry wheel, cut rectangles of about 2×4 inches and make a central cut on each.
Repeat the process until all the dough is used up.
Heat the oil to 320-338°F and immerse no more than 2-3 strips of dough at a time.
Cook them by turning them for a few seconds per side, until completely golden.
For baking, cut the dough into rectangles that are thicker than those prepared for frying. Arrange them on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for 10′.
Drain the chiacchiere on kitchen paper or paper towels. Once cold, plate them and sprinkle generously with sifted powdered sugar.
And voilà… mascarpone chiacchiere without eggs or butter are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Consume the fried chiacchiere as soon as they are ready, but if any remain, you can store them for 2-3 days in a paper bag or container with a tight-fitting lid. Baked chiacchiere, on the other hand, keep for longer with the same storage method.
Tips, notes, variations, and suggestions
🟣* Star anise 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 Marsala, as we use in Sicily.
🟣** For an even lighter version, you can replace the mascarpone with an equal amount of Greek yogurt or plain white yogurt.
🟣Alternative cooking to frying or traditional oven: even though frying is preferred to honor the festivity, you can also cook them in an Air Fryer at 356°F (preheated) for 4′-6′, guaranteeing an excellent “baked” and crunchy result for those seeking a lighter version. Tip: Spray a light layer of oil to encourage bubble formation. Flip halfway through the cooking time.
FAQ (Questions and Answers)
1. Are Air Fryer chiacchiere less bubbly?
Without immersion in oil, the bubbles will be slightly smaller, but the moisture from mascarpone will still help create a light and airy structure.
