“A Carnevale ogni scherzo vale” (Anything goes at Carnival time).
Carnevale (Italian Carnival or Mardi Gras) is celebrated 40 days before Easter and is the last chance to party before Ash Wednesday and the restrictions of Lent. In Italy we celebrates Carnevale with masquerade balls, goliardic parties and parades showcasing gigantic floats. Children, dressed up in costumes, throw coriandoli (confetti) and stelle filanti (party streamers) at each other and blow party horns and blowouts. The traditional Carnival treats are chiacchiere (fried pastries) and tortelli (fritters). 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 call them, Chiacchiere are simply delicious.
…another recipe homemade, simple and delicious included in my cookbook “A Queen In the Kitchen“.
Amazon.com (US), CA, Amazon Europe: (IT, FR, ES, DE) and UK.
Recipe & Photo by Ale Gambini – A Queen IN The Kitchen
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
vegetable 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 abundant powdered sugar while warm.