Steps

• Place the flour in a bowl, make a well in the center and add the sugar and a pinch of salt, the eggs, the lard, the grated zest of 2 lemons, the liquor, the baking powder.

  

• Mix the liquids with a fork, starting from the center and then gradually incorporating all the flour. When the liquids have been absorbed and you have obtained an almost homogeneous dough, add the milk.

  

• At this point, mix all the ingredients until you obtain a dough that detaches from the hands.
  Form a ball, wrap it with food wrap and let it rest for 30 minutes at room temperature.

  

• Put the zest of 2 lemons in the bowl along with the sugar and blend for 10 sec. speed 10.

  Collect with the spatula and add all the other ingredients:

  all-purpose flour, eggs, lard, liquor, white wine, milk, salt, and knead: 20 sec./speed 5.

  

• Transfer the dough on the work surface and compact it with your hands until you obtain a homogeneous dough.

  

• Now decide whether to work the dough with the rolling pin or the pasta machine, and I recommend using the latter, with the thickness first at 4 then at 3 and finally the last step at 1.
  The thinner, the more bubble-rich they will be.

  

• Divide the dough into 3 parts, roll out one piece at a time, as thin as you can, on a well-floured work surface if you use a rolling pin that is well-floured and also the pasta machine, let the flour reach every cylinder.
  

• Fold the dough over itself at least 2/3 times, so the more you fold it, the more bubbles will appear. Now that you have rolled out all the dough, the most beautiful part remains: cutting the chiacchiere with the wavy wheel, but if you don’t have it, a simple knife will do.

  

• Form rectangles, squares, and whatever your imagination suggests. Make a central cut on each one, this promotes curling.
  Spread all the chiacchiere on a floured work surface to prevent them from sticking to each other.

• Now you just have to choose the cooking method, whether to fry in a traditional fryer at 350°F or in a pan with high edges.

  

• Immerse the Chiacchiere in boiling oil, and you will immediately see the bubbles appear, then turn them over and make the bubbles appear on the other side. Turn continuously until they are golden.

  

• Absorb the excess oil on absorbent paper. Do not overlap them. When you have finished, sprinkle them with powdered sugar on both sides and place them on a tray.

  

• If you want to bake them or use an air fryer, add 1 tbsp of baking powder to the dough, and then
  Just before baking, spray them with water using a spray bottle.

  

• Bake them in a preheated oven or air fryer at 375°F for about 8-10 minutes. The chiacchiere should be well browned. Remove from the oven, let them cool slightly. Only after they have cooled can you sprinkle them with powdered sugar.

  

• If you want them with chocolate, put 10 oz of dark chocolate chopped or dark chocolate chips with 2 tbsp of butter in a bowl, and melt in a double boiler or microwave, then use a teaspoon to drizzle over the chiacchiere

  Here are The Chiacchiere from Sicilian Carnival ready

  

• Here are the Chiacchiere ready for our Carnival