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Chiacchiere di Carnevale

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Ingredients

Adjust Servings:
1 Eggs
2 Yolk
500 gr 00 Flour
50 gr Sugar
1/2 glass White Wine
1/2 glass Malvasia liquor
A pinch Salt
30 gr Butter
Oil for Frying
Icing Sugar

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Chiacchiere di Carnevale

  • 110 min
  • Serves 6
  • Medium

Ingredients

Directions

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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).

 

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Steps

1
Done

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.

2
Done

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.

3
Done

With a rolling pin, roll out the dough that you will cut into strips with a pastry cutter with a curled edge.

4
Done

Put a pan on the stove, preferably with a basket, with plenty of oil where you're going to fry the chiacchiere.

5
Done

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!

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