Savory chiacchiere stuffed with stracchino and speck are an innovative and tasty idea to enjoy chiacchiere.

When we talk about chiacchiere, we usually think of the common sweet chiacchiere prepared in various ways; in this regard, you will find my sweet chiacchiere recipes below.

I must say, I had never tried them savory, and since I prefer salty, I enjoyed them a lot!

Savory chiacchiere stuffed with stracchino and speck are perfect for organizing a carnival party for your kids; together with their friends, they will have a tasty savory snack.

Flavorful, crispy, and flaky, you can’t resist their goodness, a true specialty to prepare even for a dinner aperitif with your friends.

Making them is very simple; you just need a little patience, and then the combination with stracchino and speck is perfect!

You can, of course, choose the filling according to your taste or with what you have in the fridge.

savory chiacchiere stuffed with stracchino and speck

Cooking methods: Frying
Cuisine: Italian
Seasonality: Carnival

Ingredients

11 1/4 oz all-purpose flour
2 1/8 oz butter
1/2 cup milk
1 egg
2 tsp salt
Half packet of instant yeast for savory pies
10 1/2 oz stracchino cheese
4 1/4 oz sliced speck
as needed vegetable oil for frying

Tools

Pasta Machine
Pinking Wheel
Brush

Steps

In a large bowl, pour the flour with the yeast, in the middle pour the milk, melted butter, egg, and salt.
Start mixing with a spoon.
When the dough starts to become consistent, begin kneading with your hands until you get a nice smooth and firm dough.
Divide the dough into portions and start rolling it with a pasta machine on different settings until you get a thin sheet.
Using a pinking wheel, shape the sheets into rectangular shapes.
From these sheets, cut out smaller long rectangles.
Place a piece of stracchino in the center of the rectangle.
On top of the stracchino, place a piece of speck slice.
Moisten the edges of the rectangle with water using a kitchen brush.
Cover with another rectangle and press the edges with your fingers to seal.
Heat a pan with vegetable oil, and when it’s hot, immerse the chiacchiere to fry them, browning them on both sides.
Place them on absorbent paper to blot out the oil.
Serve the chiacchiere hot.