At Carnival don't you want to fry? You don't have to give up traditional desserts: here's how to prepare chatter in the oven
Small talk is the sweet of Carnival par excellence, but they do not necessarily have to be fried. The chat in the oven they are an equally valid alternative for most celebrations fat of the year and are ideal for those who want more dessert light and especially for those who do not want to fry at home.
To understand how to prepare them in the best way, we asked our pastry chef for advice Emanuele Frigerio, teacher at La Scuola de La Cucina Italiana. Your first tip? "Make a break from the rule, the chatter is eaten only once a year!"
For those who just don't want to transgress, it is necessary to slightly modify the recipe. Aside from the cooking technique, the procedure for preparing the dough for chatting in the oven is practically the same. The difference lies in two elements, necessary to allow more development in volume to the small talk: yeast is hydration, given by a greater quantity of liquids than that foreseen by the classic recipe.
The chatter in the oven will be lighter, but equally crunchy and delicious. Let's see how they prepare together.
The recipe for light baked chatter
Ingredients
500 g flour
140 g milk
50 g melted butter
50 g icing sugar
20 g dry white wine
20 g white grappa
6 g baking powder
2 yolks
lemon
salt
Preparation
Pour the flour on the pastry board forming a fountain; place the yolks and icing sugar in the center of the fountain and begin to mix with your fingers. Add the melted butter, white wine and grappa. Grate the zest of half a lemon in the center of the fountain, add half a teaspoon of salt, the milk and start mixing all the ingredients.
Add all the flour on the pastry board to the rest of the ingredients. Work with your hands for about 10 minutes, until the dough has become smooth and homogeneous; cover it with plastic wrap and let it rest in the fridge for 2 hours.
Remove a part of the dough, keeping the rest in the film so as not to dry it; flour it, spread it with your fingers, then pull it into the pasta machine or with a rolling pin. If you use the machine, start by adjusting it to the greatest thickness, then fold the dough a few times and proceed to the immediately lower thickness, and so on, until you obtain 1 mm thick sheets.
Place the sheets on a floured surface. Trim the edges with a notched cutter, then cut them into rectangles. Make a 3 cm vertical cut in the center of each rectangle, never reaching the edge.
Place the rectangles on a baking sheet lined with parchment paper. Bake in a preheated oven in a ventilated mode at 190 ° for about 10 minutes. Wait until they cool down and sprinkle with icing sugar.
Baked chat: the pastry chef's advice
To facilitate hydration, just before baking them, steam the chat with a little water with the help of a sprinkler or brush them lightly with an oven brush.
If you like it, you can also serve it with del dark chocolate: dissolve it in a water bath and with a spoon sprinkle it over the chatter; let it rest until it is compact.
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