Today’s sweet recipe: fried milk chiacchiere.
Chiacchiere are one of the symbolic desserts of the Italian carnival, crispy thin pastry sheets fried in seed oil. Chiacchiere are characterized by their surface bubbles that make these treats perfect for snacking.
The traditional recipe calls for a dough made with eggs and flour and an alcoholic part such as grappa or brandy, but this time I tried making them with milk and I must say I was pleasantly surprised: crunchy, crispy, bubbly, and dry!
Chiacchiere are known throughout Italy but in each region, they take on a different name, for example, they are called bugie, frappe, cenci, or crostoli and, like every recipe, everyone has their version.
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: About 40 chiacchiere
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Milk Chiacchiere
- 2 cups all-purpose flour
- 2 tbsps powdered sugar
- 1 egg
- 1.5 tbsps butter
- 1/3 cup milk
- 1 pinch salt
- 1 pinch baking soda
- 1 tsp grappa
- as needed seed oil (for frying)
- as needed powdered sugar (for dusting)
Tools
- 1 Scale
- 1 Kneading Board
- 1 Rolling Pin
- 1 Pastry Wheel
- 1 Saucepan
Let’s Begin!
In a saucepan, warm the milk with the butter just long enough for it to melt. On a work surface, arrange the flour in a fountain shape, and in the center of the well, add the egg, powdered sugar, a pinch of salt, a pinch of baking soda, and the milk with the melted butter, slightly cooled.
Knead everything first with the help of a fork and then with your hands until you get a smooth and homogeneous dough ball. Then wrap it in plastic wrap and let it rest for half an hour.
After the resting time, take the dough, take a portion, and roll it out with a rolling pin or with a pasta machine. You should roll out a thin sheet of about 1/25 inch so that our chiacchiere come out bubbly and crunchy. Once the sheet is obtained, cut rectangles or diamonds with a pastry wheel and make a cut in the center of each. Continue until the dough is finished.
In a frying pan or a fryer, pour the seed oil and heat it up. When it’s ready, start cooking the milk chiacchiere; the cooking time is very short as they are thin, so as soon as they are golden, drain them and place them on paper towels to remove excess oil.
Let them cool, then sprinkle with powdered sugar or, for the more indulgent, with a drizzle of chocolate or Nutella. In the meantime, take a picture of your fried milk chiacchiere and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and show me your thousand bubbles.
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Fried milk chiacchiere keep well for a couple of days covered with a cloth.
