Chiacchiere di Carnevale

Chiacchere di Carnevale!

Tradition in Italy is to make lots of decadent foods and sweets in the weeks leading up to Ash Wednesday and Lent. One typical treat is called Chiacchiere -which means chit chat or chatter or even gossip! I believe this refers to crunchy sounding texture of the Chiacchiere!

These are made all over Italy, but have different names in different regions and towns even... to me here in Puglia, they are Chiacchiere as the are in Lombardia, Emilia, Sicilia, Basilicata, Molise, Calabria and Campania. They are also known as Bugie (means lies!)  in Piemonte, Valle d'Aosta and Venezia,

Frappe (means fringe) in Lazio, Umbria and Le Marche, Crostoli (little crusts) in the Veneto, Trentino and Friuli Venezia Giulia and other names too!

What are they called where YOU come from? ( I know other cultures make a similar treat... does yours?)

In the meantime... just make them and enjoy! They are such a light, tasty and easy treat to make and to share!!!

Enjoy!

Buon Appetito!

Love,

Dorina

Italian Fried Chiacchiere

Ingredients:

• 500 grams (4 cups) flour

• 1 tsp baking powder

• Pinch of salt

• 70 grams (1/4 cup) sugar

• 1 tsp vanilla (powder or extract)

• 2 eggs + 1 yolk

• 1/2 cup olive oil

• 3/4 - 1 cup white wine, grappa, whiskey, or Marsala

• Oil for frying (I usually use sunflower oil)

• Powdered Sugar

  
  

Frying Temperature:

• 350-360°F (177-185°C)

  
  

Instructions:

1. Mix the Dough:

   • On a clean countertop, mix the dry ingredients together.

   • Form a mound and make a well in the center.

   • Pour in the eggs, olive oil, and chosen liquor.

   • Gradually mix until a smooth dough forms. (Alternatively, combine everything in a mixer bowl.)

2. Rest: Cover the dough and let it rest for 30 minutes.

3. Roll Out:

   • Cut off small pieces of dough.

   • Run them through a pasta roller up to setting #4 (or roll out with a rolling pin to medium thickness).

4. Shape the Dough:

   • Use a zigzag pastry cutter to cut into 1 ½-inch strips.

   • Make a small slit in the center of each strip.

   • Take one end and flip it through the slit to form a twisted bow shape.

5. Fry:

   • Heat the oil to 350-360°F (177-185°C).

   • Drop the twisted dough into the hot oil and fry until golden.

   • Remove and place on paper towels to drain excess oil.

6. Finish & Serve:

   • Once plated, sprinkle with powdered sugar.

   • Serve and enjoy!