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.
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