The recipes of carnival sweets are numerous, from north to south, even for the same sweet there are various versions with different names in each city. The recipe for Chiacchiere by Master Massari (taken from his encyclopedia A scuola di pasticceria con Iginio Massari) is not very different from my homemade recipe, but it is equally good and, having prepared the dough with a mixer, it is also quick. The difference lies in the resting time; this one requires overnight rest, but I recommend trying it.
Other Carnival recipes
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 315.06 (Kcal)
- Carbohydrates 46.58 (g) of which sugars 11.53 (g)
- Proteins 7.72 (g)
- Fat 10.88 (g) of which saturated 4.62 (g)of which unsaturated 5.73 (g)
- Fibers 1.13 (g)
- Sodium 219.82 (mg)
Indicative values for a portion of 93 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
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup butter
- 1 tsp fine salt
- 3 large eggs
- 1/4 cup Marsala wine
- 1 1/2 tbsp grappa
- 1 tsp lemon zest (grated)
- 1 vanilla bean pod (pulp)
- 1/4 cup powdered sugar (for decoration)
- 1 qt peanut oil (for frying)
Tools
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- Food scale
- Mixer
- Pastry board
- Fluted pastry wheel
- Pasta machine
- Frying pan 10.2 in
- Absorbent paper
Steps
Pour all ingredients into the mixer except powdered sugar and oil. Mix until you get a soft dough that should be wrapped in plastic wrap and left to rest in the fridge overnight. The next morning, let the dough come to room temperature, then prepare the thin sheet using a pasta machine. I reached the penultimate notch. Use the pastry wheel to cut rectangles and make two parallel cuts.
Prepare the oil for frying, and once it reaches the right temperature, immerse the chiacchiere, first forming a sort of knot. Fry a few pieces at a time to allow them to move freely. Drain and place on absorbent paper, and once cool, sprinkle with powdered sugar.
