Carnival Chiacchiere Recipe – Cooked but good


Carnival chiacchiere are thin, crunchy wafers, covered in bubbles, which melt in the mouth at the first taste and are undoubtedly considered the most delicious traditional desserts to celebrate this occasion. From north to south there are various names by which you know them: galani, lie, cenci, frappe or crostoli. It doesn't matter what shape you make them, the taste and friability of the chiacchere dough are fundamental, just as the temperature of the oil during frying proves to be crucial for the formation of the famous bubbles. These fried chiacchiere without eggs and butter were made from excess dough made to make cassatelle with ricotta. They are not excessively sweet and that's why I added a little sugar to the dough. If you too are looking for a simple recipe to obtain crumbly and bubbly Carnival chiacchiere, try this one!

RECIPE

  • 500 g durum wheat semolina flour
  • 1/2 glass extra virgin olive oil circa 80 ml
  • 1 glass White wine circa 200 ml
  • 1 pinch sale
  • 2 spoons caster sugar
  • icing sugar to taste
  • In a saucepan, boil the oil with the wine for about a minute and leave to cool completely. As soon as it has cooled, with the help of a fork, create an emulsion so as not to separate the two liquids.

  • Prepare the dough (you can also use a planetary mixer): on a pastry board, form the classic flour fountain, add a pinch of salt, 2 tablespoons of sugar and start working.

  • Pour the oil and wine mixture into the center of the fountain, little by little. Incorporate the flour until you obtain a soft and smooth dough. If you use a planetary mixer, finish by transferring the dough to the work surface and knead it for a few minutes with your hands.

  • Cover the dough with a cloth and let it rest for about 30 minutes at room temperature.

  • After 30 minutes, divide the dough into portions and roll it out with the help of a fresh pasta machine. It should have a thickness of 2-3 mm (in mine it corresponds to level 3).

  • Using the classic serrated washer for ravioli, cut out rectangles of approximately 10×8 cm. Make 1-2 central incisions on each rectangle and proceed in this way until the dough is used up.

  • Fry the chiacchere a little at a time in very hot oil (max 180°C), they should be golden. Drain them on absorbent paper and, as soon as they have cooled, sprinkle them with icing sugar and serve.


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