🎊 It's CARNEVALE!! 🎉
[Feb 8-13 officially]
And all over Italy it wouldn't be a celebration without this crispy dessert. Chiacchiere [literally meaning chatter or small talk] represent the taste of a Carnevale for children and adults alike. As with most italian foods up and down the boot, these lightly fried 'cookies' have several different names depending on the area you are from. In Venice : galani In Ferrara, Vicenza, Trentino & Friuli Venezia Giulia : crostoli
In Milan & the South : chiacchiere In Liguria & Piedmont : bugie In Bologna : sfrappole
In Tuscany : cenci
In Rome, Viterbo & Ancona : frappe In Sardinia : maraviglias
No matter what you call them, they are the only way to truly celebrate this annual event Italian-style!
500g all purpose flour
6g baking powder
1 pinch of salt
3 medium size eggs
1 egg yolk
30g rhum (or vodka, grappa, etc.)
50g unsalted butter, room temperature
Seeds of 1 vanilla bean or a tablespoon of vanilla extract
OR zest of 1 lemon
1 liter of frying oil
Powdered sugar for dusting the finished product
Sift together flour and baking powder and put in a stand mixer fitted with the paddle attachment.
Add sugar and salt and mix well. Whisk together eggs, yolk and liqueur. Add to the dry ingredients and mix until well combined. If the dough is not malleable, add 1 tsbp of water.
Switch to the hook attachment and add butter and vanilla, work the dough until it's homogeneous, it should take about 5 minutes.
Wrap the dough in plastic film and let rest 30 minutes to 1 hour at room temperature.
Through a pasta machine form strips of dough about 2mm thick, in the meantime bring the oil to 150 to 160°C (300 to 320°F).
Cut 5x10cm strips of flattened dough, make 2 central cuts in the middle of the peice of dough and fry in small batches.
The chiacchiere are done when golden and crunchy.
Transfer onto a plate lined with paper towel and dust with powdered sugar right before serving.
Chiacchiere are best served the same day but keep well for couple of days if stored in a paper bag.