In Italy, it is not Carnival without the traditional chiacchere or frappe: crispy fried dough topped with icing sugar.
This is the recipe I use every year. I hope you will enjoy them together with your Carnival parties!
Ingredients
- 500 gwhite flour type 0
- 50 gorganic pork lard (or butter)
- 3 spoonssugar
- 2eggs
- 1lemon (zest only)
- 1 pinchtable salt
- Half glasssemi-dry Marsala wine
- 11/4 spoonvanilla essence
- q.s.icing sugar (for the topping)
- q.s.oil to fry
Preparation
– pour the sifted flour, the sugar, the grated lemon zest and the vanilla into a large bowl or planetary mixer;
– Make a small hole in the center and add the soften lard or butter cut into small pieces, the eggs, the salt and the wine;
– knead till you have a smooth and well-mixed dough;
– cover the dough with cling film or a kitchen towel, and keep it away from air draft for 30 minutes;
– roll out the pastry with a rolling pin, then use the dough-sheeter till it reaches a thickness of about 2 mm;
– use a pasta-cutter-wheel to make rectangles of about 12×5 cm;
– make a small central cut;
– deep fry the chiacchere 1 minute per side;
– top with icing sugar before serving;
– chiacchere can be stored for about 2-3 days in a airtight bag or container.
