It’s finally Carnival and, according to the Italian tradition, it’s also time to enjoy one of our best favorite recipe, the Chiacchiere! This is a typical dessert that is prepared all over Italy during the Carnival season, although its name can vary depending on the region (frappe, cenci, bugie, crostoli, etc.). They are very easy to prepare but, to ensure you can get the best result, it’s important to roll the dough very thin, so they will come out crispy and crunchy.
Time: 45 min
- 500 gr flour
- 80 gr sugar
- 50 gr butter
- 2 eggs
- 1 pinch of salt
- 8 gr baking powder
Mix the flour, sugar, baking powder and then add the two eggs, melted butter, a pinch of salt and little glass of limoncello (or alternatively lemon skin). Knead it thoroughly for several minutes to make a fairly stiff dough. Add more flour if the dough comes out too soft or add some warm water if it comes too hard. Then leave to rest for 20 minutes.
Take the dough and roll it out with a rolling pin into a very thin sheet (approx. 2mm thick) the thinner the better as the Chiacchiere will result more crispy.
Now cut the sheet with a pastry wheel or sharp knife into strips 15 cm long and 3-4 cm wide and make a cut down the middle of each Chiacchiera. Take it and pass one side into the cut to make it curly.
Deep fry the Chiacchiere in hot vegetable oil and, when they are a golden colour, remove and place on kitchen paper. Sprinkle with copious icy sugar before serving.