Today I want to delight you with some sweet chiacchiere.
The recipe that I propose is a recipe inherited from my grandmother. I have tried many recipes found on the web, but this recipe is the best for me; I get crumbly, light chiacchiere that melt in my mouth.
Chiacchiere is the most prepared dessert in Italy at this time of the year, they are prepared, especially during carnivals, together with the pignolata.
The name of this dessert varies all over Italy: chiacchiere, frappe, bugie, crostoli.
Nevertheless, they are the same dessert: pieces of short-crust pastry with an orange or lemon fragrance, fried and sprinkled with powdered sugar.
Origins of chiacchiere:
According to history these sweets, called “frictilia”, were eaten during the Saturnalia of the Roman Empire. They were very simple to cook, were made in large quantities and accompanied with sanguinaccio, now replaced with chocolate.
How to roll out the thin chiacchiere dough:
I remember my grandmother used a rolling pin; she was very good at using it, a true master of the rolling pin. I, however, am not, so if you are not as good like me and you want to get some equally thick dough for the chiacchiere; roll out the dough with this pasta machine!
Remember, the more times you fold the pastry, the more the dough will tend to fill with air bubbles!
Which temperature to use for frying oil:
The perfect temperature for frying the chiacchiere is 170°C (338°F).
But I remember that my grandmother did not use any thermometer, she knew the trick to not make the chiacchiere burn. She heated the oil and when the oil was hot enough, she lowered the flame to a minimum and kept it until she finished. She got beautiful golden chiacchiere.
- 300g flour 00 (1¾ cups + 2 tbsp)
- 45g sugar (1/4 cup)
- 2 eggs
- 70g milk (1/4 cup)
- 40g melted butter (3 tbsp)
- 2 tbsp Marsala wine
- A pinch of salt
- Orange or lemon zest
- Powdered sugar
- Sunflower oil
- On a work surface, form a bowl with the flour, then add the eggs, melted butter, sugar, a pinch of salt, marsala, lemon, or orange zest in the center.
- Begin to knead by gradually adding the milk.
- Once the mixture has become homogeneous and non-sticky, form a ball.
- Cover it with cling film and put it in the refrigerator for at least 1hr.
- After the hour, take the dough and roll it with a rolling pin, or with the pasta machine, into a thin sheet.
- I recommend that you fold the dough and roll it out again, several times.
- With a notched wheel, cut out of the dough into medium-sized rectangles (4 x 10 cm) (1.5 x 4 inches)
- Bring the sunflower oil to a temperature of 170°C (338°F) in a steel pan with high sides.
- Fry the chiacchiere, a few at a time, until golden brown on both sides.
- Once cooked, drain them on absorbent paper from excess oil.
- Sprinkle the chiacchiere with powdered sugar.