Ingredients
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1 Eggs
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2 Yolk
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500 gr 00 Flour
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50 gr Sugar
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1/2 glass White Wine
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1/2 glass Malvasia liquor
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A pinch Salt
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30 gr Butter
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Oil for Frying
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Icing Sugar
Directions
The chiacchiere are a typical Carnival sweet that we can find all over Italy under different names: cròstoli, galani, frappe, bugie, and many more! The main characteristic of the sweet is to be very thin, crumbly, full of bubbles and sprinkled with powdered sugar. In order to obtain a good texture for chiacchiere the dough must be rolled out very thin, an operation that requires time and a bit of manual skill and when frying, the oil has to be stable around 170°c (340°F).
Steps
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1
Done
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In a bowl put the flour and sugar that you are going to turn together with the butter at room temperature then Incorporate the eggs, salt, wine and liqueur. |
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2
Done
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Knead well transferring the mass to a pastry board; work well until the mixture is not too soft and homogeneous and wrap it in plastic wrap. It needs to rest for 1 hour. |
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3
Done
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With a rolling pin, roll out the dough that you will cut into strips with a pastry cutter with a curled edge. |
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4
Done
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Put a pan on the stove, preferably with a basket, with plenty of oil where you're going to fry the chiacchiere. |
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5
Done
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As soon as they are golden brown, take them out and put them on absorbent paper to remove excess oil and once they have cooled arrange them in a tray and cover them with powdered sugar! |
