Carnival is knocking at the door, and there's only one way to welcome it properly: a tray full of crumbly, golden, and bubbly chiacchiere! Heat the oil, and let's get started! 🌬️🍯
The Ingredients
- 250 g of flour (or gluten-free mix)
- 30 g of sugar
- 25 g of soft butter
- 2 medium eggs
- A pinch of salt
- The grated zest of a lemon
- A drop of grappa or white wine (essential for the bubbles)
- Peanut oil for frying
- Powdered sugar for decoration
1) The dough and the rest 🥣
On a pastry board, make a well in the flour. Add the eggs, sugar, butter, salt, and seasonings to the center. Knead vigorously until the dough is smooth. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature: this will make the dough elastic and easy to roll out.
2) Puff pastry as thin as a veil 🔪
Roll out the dough with a rolling pin or a pasta machine. Remember: the thinner the dough, the lighter the chiacchiere will be! Using a serrated pastry wheel, cut out rectangles and make the classic center cut.
2) The science of frying 🔥
For perfect frying, the oil should be between 170°C and 175°C. If the oil is too cold, the pasta will absorb it and become greasy; if it's too hot, it will burn the outside, leaving the inside raw. (To best manage this step, we recommend using our JANET fryer with two handles.)
3) A few seconds and... bubbles!
Dip the pieces a few at a time to avoid lowering the oil temperature. As soon as you see bubbles appear and they're lightly browned (about 30 seconds per side), drain immediately.
4) Drying and decoration ❄️
Drain the chiacchiere on paper towels, without overlapping them too much. Only when they're completely cool can you dust them with powdered sugar: doing so while they're still warm would create a moist film that would ruin their crispiness.
And you, how many would you eat? 😋 Try our Carnival recipe now!
and if you're looking for a "light" version we also have the recipe for baked chiacchiere
