‘Chiacchiere’ is the name used for the biscuits you can eat throughout Italy during the Carnival season. In that period you find them everywhere. In the 'pasticcerie' the biscuits are stacked in beautiful towers "to seduce" the passers-by. Though you can also find them in the supermarkets. However I must say I prefer the home made biscuits.
During the Carnival season they are also listed as desert on menus in many trattorie. The biscuits have a different name depending on the region (cenci e donzelle in Toscane, crostoli in Trentino, galani in Veneto enz.) but the basic recipe is the same everywhere.
The recipe was already very popular in Roman time. Romans ate them on banquets and distributed them in the streets on special occasions or festivities. The big difference is that the Romans baked them in pork fat, and that nowadays they are fried in peanut oil or sunflower oil.
The recipe is very simple. You need:
sugar (80gr), 3 eggs, butter (50gr), vanilla powder (or vanilla extract), frying oil (sunflower or peanut), flower (500 gr), a little bit of salt. Depending on the habit of the different regions, a liquor (20g) can be added to the dough: Sambuca, Marsala, white wine, grappa or limoncello. If you don't like alcohol or you don't want to use it, you can replace the liquor by milk or water.
Put all ingredients in a bowl. Make a hole in the center and add all other ingredients in the center, except for the milk or liquor. Gradually add the milk or liquor as you begin to knead the dough.
Use your hands or an electric mixer and knead the dough until it is smooth, then cover in plastic wrap and let it rest for 30 min. If you want to cook as authentic as an Italian nonna, than you have to knead the dough by hand.
The charm of the Italian kitchen is to knead dough on the table with flower whirling down in the kitchen. If the dough is not elastic or consistent enough, you can add some extra (drops) of water or milk.
Then, divide the dough into pieces and roll out the dough until 2 mm using a rolling pin or pasta machine. Use a knife or pasta cutter to cut out diamonds or whatever shape you prefer.
Fry the dough in boiling oil. The dough should be completely submerged by oil for 30 sec. to 1 min.
Once golden brown, remove the biscuits using a slotted spoon and place them on kitchen paper.
The original recipe says that you have to dust the biscuits with powdered sugar. Other options are to put some honey and sesam seeds on top or some drops of chocolate sauce. The chiacchiere should be served immediately and eaten fresh.
Buon apetito!
Comments