Tag: Chiacchiere

Carnival chiacchiere: the perfect recipe – Italian cuisine reinvented by Gordon Ramsay

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.

Baked Chiacchiere: Carnival light recipe – Italian Cuisine

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.

Due chiacchiere Recipe – Italian Cuisine – Italian Cuisine

Ingredients

flour 00
160 g milk
50 g melted butter
30 g white wine
30 g grappa
2 pcs yolks
icing sugar
lemon
peanut oil

Duration: 2 h 50 min

Level: Middle

Dose: 100 pieces

For the recipe for a chat, mix the flour with the yolks, grappa, wine, 50 g of icing sugar, melted butter and milk. Mix everything together and, as soon as you can pick up the dough, still raw, flavor it with the grated zest of 1 lemon and work it again, until it becomes smooth and homogeneous. Cover it and put it to rest in the refrigerator for 2 hours. Then roll out the dough into very thin sheets, cut them into small rectangles, cut them with two parallel cuts and fry them in plenty of hot oil for 1 minute. Drain the chatter on kitchen paper. Sprinkle with plenty of icing sugar and serve immediately.