You are looking for the perfect recipe for Carnival chatter? You are in the right place. Because we have tried many, but we will never abandon this one again.
This dessert is widespread throughout Italy and is prepared in many variations, many more than there are names by which chiacchiere are called. Lies, galani, frappe, cenci, handkerchiefs, crostoli: each region has a very special way of calling them but the basis of the preparation remains more or less the same. I am small variables make the difference: the quantity of one or the other ingredient or, again, the liqueur chosen to put in the mixture. Ours have a special scent, which will not disappoint you. Shall we prepare them together?
The perfect recipe for Carnival chatter
The secret to obtain perfect, crunchy chiacchiere with lots of bubbles on the surface lies in the drafting of thedough that must be thin as a veil and in the cooking in oil boiling at the right temperature. Finally, have fun with the shape and finish to create chatter that is not only delicious to eat, but also beautiful to look at.
Ingredients for 8 people
- 300 g of 00 flour
- 70 g of white grappa (or dry white wine)
- 50 g of granulated sugar
- 25 g of melted butter
- 1 egg + 1 yolk
- 1 pinch of salt
- 1 L peanut oil
- icing sugar to taste
Method
- Sift the Flour on the pastry board and add the pinch of salt. Make a hole in the center and add it sugar semolina, theegg and the yolk and the butter melted. Start mixing with a fork then add the grappa. Knead with your hands for about ten minutes until you obtain a smooth, homogeneous and compact dough. Wrap the dough in cling film and leave to rest in the fridge for 2 hours.
- After this time, take the dough and break off a piece, keeping the rest in the film to prevent it from drying out. Flour it, roll it out with your fingers, then throw it into the pasta machine. Start by adjusting the machine to the largest thickness, then fold the dough a couple of times and proceed to the immediately lower thickness, and so on, until you obtain sheets 1 mm thick.
- Arrange the sheets obtained on a floured surface, trim the edges with a serrated pastry cutter, then cut them into many rectangles. Make a 3 cm cut widthwise in the center of each rectangle without ever reaching the edge. Continue like this until you run out of dough.
- Pour thefry oil in a saucepan with high sides (preferably made of iron or aluminium). Bring it to a temperature of 160° and fry the chiacchiere a few at a time, turning them halfway through cooking until they are golden on both sides. Once ready, remove them with the slotted spoon and let them drain on a sheet of absorbent paper for fried foods. When they are no longer hot, sprinkle them generously powdered sugar and serve.
If you still want to chat, we recommend the recipe for stuffed chatter and that of salty talk.
Tips for making them special
Have you always eaten them only sprinkled with sugar and icing? Also try the variations we suggest.
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