No Chiacchiere, No Carnevale! That’s my motto when it comes to celebrate the most colorful and playful period of the year in Italy, where everyone wears a costume or a mask, and celebrates in the streets with festive parades, allegoric floats, coriandoli (paper confetti), stelle filanti (paper streamers) and delicious sweet treats such as Chiacchiere. Chiacchiere are sweet crisp pastries, deep-fried, sprinkled with powdered sugar and are known by different names depending on the regions in which they are prepared :
Lombardy : chiacchiere
Bologna : sfrappole
Tuscany : cenci
Rome : frappe
Tentino Alto Adige & Friuli Venezia Giulia : crostoli
Liguria & Piedmont : bugie
Sardinia : meraviglias
No matter how we called them, Chiacchiere are simply delicious.
Recipe & Photo by Ale Gambini & Angelica- BreadLoveAndDreams.com
Difficulty : easy
Prep Time : 30 min. + 30 min. to rest
Cook Time : 2 min.
2 cups all-purpose flour
2 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
1 pinch of salt
1 shot of Grappa
oil for frying
powdered sugar, to dust
In a large bowl place the flour, make a well then add sugar, butter, eggs, salt and Grappa.
Kneed by hand until the dough becomes soft and pliable. (You can also knead with a stand mixer fitted with the dough hook).
Cover with plastic paper an allow to rest for 30 minutes in a cool place.
Divide the dough in 4 equal parts.
With a rolling pin or pasta machine, roll out the dough 1/8 inch thick.
Cut the dough with a pastry wheel or serrated knife into rectangles 2×4 inch , make 1 or 2 incisions in the middle of each rectangle.
In a large skillet, heat the oil until hot then fry the chiacchiere in small batches until both sides are golden brown.
Drain with a slotted spoon and place the chiacchiere over a serving plate covered with paper towel.
Dust with abound powdered sugar while warm.