Preparation

• To prepare chiacchiere, start by putting the sifted flour in a bowl. Make a well in the center and break the eggs into it, lightly beating them with a fork. Add the sugar and wine, then mix. Combine the oil and grated lemon zest and start kneading until you obtain a smooth and homogeneous ball.
  Let the dough rest for a couple of minutes. Meanwhile, dust a work surface with a bit of flour and roll out the dough with a rolling pin until you achieve a thin sheet. Alternatively, you can use a pasta machine, setting it to the penultimate thickness.
  Use a zig-zag pastry cutter to cut the sheet into your preferred shape (diamonds, rectangles, strips, etc.). If you wish, you can make a small central cut on each piece.
  Heat plenty of seed oil (preferably sunflower or peanut) in a high-sided pan. Bring the oil to temperature and start frying a few chiacchiere at a time, slightly lowering the flame. When they immediately rise to the top, it means the oil is ready. Turn them to brown on both sides, then drain them with a slotted spoon and place them on absorbent paper to remove excess oil.
  Once completely cooled, arrange them on a tray and sprinkle with powdered sugar. Alternatively, you can decorate them with a light drizzle of melted chocolate, dark or white.

• You can find the pastry cutter used by clicking here.

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