Chiacchiere are a traditional Carnival sweet in Italy. The Chiacchiere traces its origins back to ancient Rome. The simplest recipe is prepared and known throughout Italy, with minor variations in the procedure and ingredients, but with different names from region to region. In Veneto this Carnival sweets are called Galani, in Tuscany Cenci, in Friuli Crostoli, Bugi in Liguria, while Lazio and Marche are called frappe. The element that varies most in the local recipes is the form that is given to the paste, pulled and then cut into thin rectangle or ribbon, and the use of different dough-based liqueurs, ranging from Marsala to brandy depending on the geographical area. Once cold, the Chiacchiere is powdered with icing sugar, which gives them the typical sweetness.
- 500 grams flour
- 2 eggs (at room temperature)
- 2 egg yolks (at room temperature)
- 2 tablespoons sugar
- 1 lemon (or 1 orange)
- 1/2 ounce marsala wine
- 30 grams butter (at room temperature)
- dry white wine
- 2 tablespoons powdered sugar
- peanut oil (for frying)
- Sift the flour with the sugar and a pinch of salt directly onto a work surface and make a well in the center.
- Place the eggs and the egg yolks in the well with the butter, the grated lemon peel, and the Marsala.
- Knead the ingredients, adding enough wine until the dough is uniform in consistency.
- Cover the dough in plastic wrap and let it rest in a cool area for approximately 30 minutes.
- Roll out the dough with a rolling pin or a pasta maker to a thin sheet, cut the sheet into strips which will then be shaped into ribbons and bows.
- Fry the ribbons in hot oil (not boiling).
- Drain the ribbons on paper towels to absorb any excess oil and sprinkle with powdered sugar.
PER SERVING *
|Calories290Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.