How to make the Carnival chatter: the recipe – Italian Cuisine

Crispy and crunchy, the chatter is the sweet that everyone waits during the Carnival period. Made with eggs and flour, they are excellent if prepared with thin sheets and covered at the end of powdered sugar.

Together with tortelli, the chatter they are one of the most typical sweets of the Carnival. I'm sheets of dough fried and covered with icing sugar and have different names from region to region. Prepare them at home it's quick and easy: you need a machine to pull the dough and a little 'patience to fry them, but the result will be amazing.

Chatter: a dough, many shapes

The dough of the chatter, to be crumbly and crunchy, must be well pulled so that the dough does not exceed 2 cm in thickness, otherwise the dough will be too heavy. Once pulled, you can shape the pasta at will. You can, for example, make some of them 2 cm wide stripes that you will cross two by two, as if it were a bow, or cut them into a diamond and then make a cut in the middle, or even make small squares cut in the middle, with contoured contours. The secret lies in the always practice a central opening if you decide for a rectangular or square shape, so that the dough does not swell and burst.

The recipe of chatter

Ingredients

for about 20 chats: 250 g flour 00, 40 g sugar, 30 g butter, 3 g chemical yeast, 1 egg + 1 egg yolk, 15 g white wine, 1 pinch of salt, powdered sugar, peanut oil for frying.

Method

On a sieved floor flour with baking powder, salt and sugar. Unite the butter and start kneading. At this point, add the eggs previously beaten, the wine, and keep working the mixture. Knead for at least 15 minutes, then form a dough, wrap it in a film and let it rest in the fridge for 30 minutes. After the time, divide the dough into small portions that you will pull with the tirapasta, until you get a thin sheet (about 2 mm). At this point, take one toothed wheel and form gods rectangles 5 x 10 cm. Make two central and parallel cuts e fry the chatter in a large pan in which you have previously heated the oil. Let them fry a few minutes, until you see them golden on both sides. Drain and dry with absorbent paper. Let them cool and before serving them sprinkle with powdered sugar.

Sanremo 2019: a dish for every big one – Italian Cuisine

We made a game: we took an artist and based on the origin and his temperament we have matched a traditional local dish. Here's what came out

Playing with the geographical provenance of an artist is easy. Just take the typical dish of his city, imagine that he has eaten since childhood and you're done. Also applies to the twenty-four big of the 69th edition of the Sanremo Festival that, never like this year, they seem to concentrate their attention above all on two regions: Lazio and Tuscany. In fact, there are seven artists from Rome and four who move from the Tyrrhenian coast. Few from the south of Italy (Arisa, Loredana Bertè, Ghemon, a member of Il Volo, Nino D'Angelo and Livio Cori); two of foreign origins: Einar from Cuban parents and Mahmood from Egyptian father. Notwithstanding the fact that many of them have never expressed themselves on food preferences, we decided to play a little, to think of traditional dishes that could well marry with the temperament of the artist in question.

Here is the result

Achille Lauro (Rome): unpredictable, a bit 'cursed, the phenomenon of young people seems a strong flavor, which does not admit nuances. The tripe alla Romana, prepared with mint and made savory by pecorino romano, could be the native dish that represents it more.

Anna Tatangelo (Sora): Lazio origin, but Neapolitan heart, the singer is one that does not send them to say. A beautiful soup of Fronne and Patanne, pride of Ciociaria, with its strong and spicy notes, could be for you.

Arisa (Power): peperino temperament, but delicate voice, very elegant. The Canestrato di Moliterno, with its sweet and sometimes particularly savory flavor, seems to fit perfectly.

Boomdabash (Salento): the group has the rhythm in the blood and their sounds are catchy and difficult to forget. A bit like the Rustico Leccese which, with the warm béchamel and the fragrant pastry, remains indelible in the memory of whoever tasted it.

Daniele Silvestri (Rome): delicacy is necessary for the poet of Italian song. A nice tart of anchovies and endive, able to open the stomach and awaken the flavors of the past, seems the right compromise.

Einar (Cuba): the vibrations are Cuban in all respects. Pure in the kitchen. For him we chose the Robe Vieja, a slow and juicy slow-cooking stew that his fans would probably hurry to prepare them if they were their guest.

Enrico Nigiotti (Livorno): true to the bone, here we play at home: a beautiful traditional Caciucco and passes the fear.

Ex-Otago (Genoa): the group embodies well the vibrant soul of the city, which ranges from tradition to modernity with great skill. For us, we chose the Pansoti with the walnut sauce because the classic, after all, never dies.

Francesco Renga (Udine): one who is at home at the Festival and who every time he sings awakes a spell. A bit like the taste of Muset and Bruade: try to believe.

Federica Carta and Shade (Rome and Turin): a new couple that could give life to a mix of two dishes: the Gricia, white version of the Amatriciana, and the Agnolotti del Plin. First and second from the assured goodness.

Ghemon (Avellino): for what could be the revelation of this Festival we return to Campania. Never dish was more apt than the Pertecaregna Baccalà, with the classic crusco pepper and extra virgin olive oil.

The flight (Agrigento, Bologna, Roseto degli Abruzzi): do we make a first course, a second course and a dessert? We risk the Penne alla Norma, the typical Bolognese Friggione and the Almond Torrocino for dessert.

Irama (Carrara): the winner of Friends and idol of teenagers can only be a Fugasa with raisins and pine nuts. Sweet and for all tastes.

Loredana Bertè (Bagnara Calabra): unpredictable, strong, decidedly spicy. We go to Pesce Spada alla Bagnarota, prepared with tomatoes, capers, olives and a pinch of chilli and who we've seen has been seen.

Mahmood (Sardinia, Egypt): Sardinian mother and Egyptian father, but he was born in Milan. Let's then take the Milanese Risotto to start, a nice Kebab with lamb meat and the Ittiri Papassini to finish.

Motta (Pisa): here it is better to play the traditional card straight away. Let's go to Stoccafisso alla Pisana, with potatoes and coriander, so we do not take risks.

Negrita (Capolona): we would perhaps not play the Arrosticini di Agnello, perhaps? We would say no.

Nek (Sassuolo): let's go to Fettuccine Capricciose, made with cauliflower, mortadella, pancetta and pepper. Because he will also sing songs of love, but we can not certainly say that Filippo has no character.

Nino D'Angelo and Livio Cori (Naples): too obvious the Pizza and the Babà? So let's say Scarola Stuffed and Aubergines at the Pullastiello. So much is digested the day after tomorrow.

Paola Turci (Rome): if we do not drop the ace of the Carbonara now we do not lower it anymore, or not?

Patty Pravo and Brig (Venice and Rome): given the risk of the couple, we risk too: Tonnarelli Cacio and Pepe for first and Liver at the Veneziana for second. Then tell us if you can get up from the table later.

Simone Cristicchi (Rome): tradition, delicacy, but also a bit 'of unpredictability. Let's make the artichokes to Giudia, which never disappoint.

Last (Rome): here we enter once again the poetry and the delicacy and more poetic and delicate of the Saltimbocca alla Romana just nothing comes to mind.

Zen Circus (Pisa): Pici with Ragù. And we do not think about it anymore.

Jennifer Lopez's 22-day diet – Italian Cuisine

Less 11 Kg in 3 weeks. This is the promise of Marco Borges, the nutritionist to whom many stars have been entrusted and who promises a physical change linked to a revolution in everyday life: this is how

Beyoncé, Jennifer Lopez, Jay-Z, Shakira, Gloria Estefan and Pharrell William. These are just some of the VIPs who have relied on the magic recipe of the nutritionist Marco Borges, the creator of the 22-day diet. A little bit more than three weeks to lose up to 11 Kg and learn how to introduce healthy habits in your daily life to change it.

According to Borges his diet would even be able to change the genes of our body by activating those that keep us healthy, by deactivating those that favor the development of diseases such as heart disease, diabetes and cancer. But what is the path suggested by the nutritionist in practice?
"Commit yourself to introducing new and healthier habits for twenty-one days," says Borges, "and the twenty-second will find an improved version of yourself. Also, if you've done it for three weeks, you can do it forever. "

The first step: yes to vegetables

Fruits and vegetables are among the first foods to focus on for the success of the new program. Yes ai raw foods, consumed with little seasoning and preferably organic. They will be able to provide us with the right amount of protein and energy and at the same time will not force our body to make a great effort to digest and assimilate complex and very elaborate foods. According to the indications of Borges it is also good to avoid foods stored and rich in dyes, salt and additives. Yes, naturally, in short, to rediscover the power of simplicity.

The right proportion

In a diet based on vegetables, legumes and fruit, calorie counting takes a back seat. Here we must instead keep an eye on the right proportion that must approach a 80% carbohydrates, 10% fat and 10% protein. If you have a strong goal of weight loss, it will be preferable to take cereals and legumes in the morning, distributing in the other meals vegetables and fruit. As for fats, the 22-day diet allows you not to be obsessed with counting, as they are simply taken with condiments.

In the glass alone (a lot) water

Water, water and lemon, unsweetened teas and teas: we will hydrate ourselves preferring these liquids and focusing mainly onwater to drink strictly at room temperature. On the other hand, a no decided instead on carbonated and sugary drinks, on the teaspoon of sugar in the morning tea and on all the liquid calories that can be avoided. in quantity, however, it is advisable to drink at least eight glasses of water of 250 ml. To simplify the intake, we always drink a glass before each meal and one after, in this way we will have already drunk six. Let's play the others for appease the sense of hunger.
And if you want to drink something different, in the gallery below 7 infused detox infusions to drink even cold:

Browse the gallery

The importance of regularity

To consume three meals a day regularly distributed throughout the day without exceeding with snacks and tastings outside the meal will allow us to keep under control the foods ingested every day. But for an optimal effect, we will also have to give us new rules for the clock: once we wake up we will not have to wait any longer half an hour before having breakfast. In the evening, however, it is important not to consume food or sugary drinks in the two hours before sleep.

Among the fundamentals: physical activity

Borges does not differ from other nutritionists and highlights how essential it is to do at least 30 minutes of daily physical activity to optimize the effects of the diet. Its educational goal, however, goes beyond the immediate need to lose weight and focus on conquer a new routine. It invites us to try to insert into our habits movements, small exercises and alternative movements that could upset our bad habits. Yes to sport therefore, but also to walk between home and work, around the block, bike rides around the city and free-body exercises to be carried out as soon as you wake up. A little imagination will help us to find new stimuli and to consider movement as one of the many daily appointments we can not give up.