Chiacchiere di Carnevale Recipe Guide
Chiacchiere di Carnevale
Equipment
- Equipment Needed
- Mixing bowl
- Rolling Pin
- Knife or pastry cutter
- Deep frying pan or pot
- Slotted spoon
- Paper towels
- Serving plate
Ingredients
- Ingredients
- 2 cups 250g all-purpose flour, sifted
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 tablespoons unsalted butter softened
- 2 tablespoons white wine or orange juice as a non-alcoholic substitute
- 1 pinch of salt
- 1 teaspoon vanilla extract optional
- Powdered sugar for dusting
- Vegetable oil for frying
Instructions
- Step-by-Step Instructions
- Step 1: Prepare the Dough
- In a large mixing bowl, combine the sifted flour, granulated sugar, and salt.
- Make a well in the center of the dry ingredients, and add the eggs, softened butter, white wine (or orange juice), and vanilla extract if using.
- Mix with a fork or your hands until the dough comes together.
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
- Step 2: Rest the Dough
- Wrap the dough in plastic wrap or cover it with a clean kitchen towel.
- Let it rest at room temperature for 30 minutes. This helps relax the gluten, making it easier to roll out.
- Step 3: Roll Out and Shape
- After resting, divide the dough into two portions for easier handling.
- Roll out one portion on a floured surface to a thin sheet, about 1/16 inch thick.
- Using a knife or pastry cutter, cut the dough into strips (about 1x4 inches). Make a small slit in the center of each strip for decoration.
- Repeat with the second portion of dough.
- Step 4: Fry the Chiacchiere
- Heat vegetable oil in a deep frying pan to 350°F (175°C).
- Fry the dough strips in small batches for about 30 seconds per side, or until golden and crispy.
- Use a slotted spoon to remove the pastries and place them on a plate lined with paper towels to absorb excess oil.
- Step 5: Finish and Serve
- Once the pastries are cool, generously dust them with powdered sugar.
- Arrange on a serving plate and enjoy!
- Variations
- Citrus Twist: Add finely grated lemon or orange zest to the dough for a fresh flavor.
- Chocolate Dip: Drizzle melted dark or white chocolate over the chiacchiere for an indulgent twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend and adjust the liquid slightly for dough consistency.
- Tips and Substitutions
- Non-Alcoholic Option: Substitute white wine with orange or apple juice.
- Healthier Version: Bake at 375°F (190°C) for 8–10 minutes instead of frying, but expect a less crispy texture.
- Storage: Store in an airtight container for up to 3 days, but they're best enjoyed fresh.
Chiacchiere di Carnevale, also known as “Angel Wings,” are a traditional Italian treat enjoyed during Carnival festivities. These crispy, fried pastries dusted with powdered sugar are delightfully light and airy, making them a festive favorite. Originating from various regions of Italy, they go by many names, bugie, crostoli, or frappe, but their celebratory charm remains the same. Let me show you how I make these irresistible treats, ensuring they come out perfect every time.
Notes on What to Expect When Making Chiacchiere di Carnevale
- Dough Texture: The dough will feel slightly firm but smooth and elastic after kneading. If it feels too sticky, add a bit more flour, a tablespoon at a time. If it feels dry, a splash of wine or juice will help bring it together.
- Rolling Out: Achieving a thin sheet of dough (about 1/16 inch) is key to creating light, crispy pastries. This can require some effort and patience, especially if you’re not used to rolling dough this thin. Using a pasta machine can make this step easier for beginners.
- Frying Process: When frying, the chiacchiere will puff up slightly and develop small bubbles on the surface this is a good sign! Be prepared to monitor the heat carefully; too hot, and they’ll brown too quickly; too low, and they might absorb excess oil.
- Dusting with Sugar: The powdered sugar clings beautifully to the fried chiacchiere, giving them their signature snowy look. For an even coating, dust them while they’re still slightly warm.
- Mess Factor: Be ready for a bit of a mess in the kitchen rolling out flour, frying, and dusting with powdered sugar can leave your countertop lively with ingredients! Keeping a clean setup helps minimize the chaos.
- Serving: Chiacchiere are best enjoyed fresh on the same day they’re made. If stored, they might lose a bit of their crispness but can be refreshed in a low oven (about 300°F/150°C) for a few minutes.
- Flavor Profile: The final result is subtly sweet and perfectly crispy, with a hint of richness from the butter and a delicate flavor from the wine or juice. It’s the powdered sugar that truly transforms these into a festive treat!
- Learning Curve: The recipe is beginner-friendly but may require some practice to master the rolling and frying techniques. Even imperfectly shaped chiacchiere will still taste amazing, so don’t worry if they’re not picture-perfect on your first try.
Details at a Glance
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Time to Stand: 30 minutes (for dough resting)
- Total Time: 1 hour 15 minutes
- Ease of Cooking: Moderate
- Servings: 6-8 (about 30 pieces)
- Calories: ~150 per serving
- Cost of Ingredients: Moderate (approximately $8-$12 USD)
- Cuisine: Italian
- Course: Dessert
Ingredients
- 2 cups (250g) all-purpose flour, sifted
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 tablespoons unsalted butter, softened
- 2 tablespoons white wine (or orange juice as a non-alcoholic substitute)
- 1 pinch of salt
- 1 teaspoon vanilla extract (optional)
- Powdered sugar, for dusting
- Vegetable oil, for frying
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Chiacchiere di Carnevale now.
Equipment Needed
- Mixing bowl
- Rolling pin
- Knife or pastry cutter
- Deep frying pan or pot
- Slotted spoon
- Paper towels
- Serving plate
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Chiacchiere di Carnevale now.
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the sifted flour, granulated sugar, and salt.
- Make a well in the center of the dry ingredients, and add the eggs, softened butter, white wine (or orange juice), and vanilla extract if using.
- Mix with a fork or your hands until the dough comes together.
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
Step 2: Rest the Dough
- Wrap the dough in plastic wrap or cover it with a clean kitchen towel.
- Let it rest at room temperature for 30 minutes. This helps relax the gluten, making it easier to roll out.
Step 3: Roll Out and Shape
- After resting, divide the dough into two portions for easier handling.
- Roll out one portion on a floured surface to a thin sheet, about 1/16 inch thick.
- Using a knife or pastry cutter, cut the dough into strips (about 1×4 inches). Make a small slit in the center of each strip for decoration.
- Repeat with the second portion of dough.
Step 4: Fry the Chiacchiere
- Heat vegetable oil in a deep frying pan to 350°F (175°C).
- Fry the dough strips in small batches for about 30 seconds per side, or until golden and crispy.
- Use a slotted spoon to remove the pastries and place them on a plate lined with paper towels to absorb excess oil.
Step 5: Finish and Serve
- Once the pastries are cool, generously dust them with powdered sugar.
- Arrange on a serving plate and enjoy!
Variations
- Citrus Twist: Add finely grated lemon or orange zest to the dough for a fresh flavor.
- Chocolate Dip: Drizzle melted dark or white chocolate over the chiacchiere for an indulgent twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend and adjust the liquid slightly for dough consistency.
Tips and Substitutions
- Non-Alcoholic Option: Substitute white wine with orange or apple juice.
- Healthier Version: Bake at 375°F (190°C) for 8–10 minutes instead of frying, but expect a less crispy texture.
- Storage: Store in an airtight container for up to 3 days, but they’re best enjoyed fresh.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Chiacchiere di Carnevale now.
What to Expect
Expect light, crispy pastries with a slightly sweet flavor and a delicate crunch. The powdered sugar adds the perfect touch of sweetness, making these a crowd-pleaser. Each bite should be airy and flaky, with a festive charm that instantly transports you to an Italian Carnival celebration.
Nutritional Information Per Serving
- Calories: 150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 3g
- Sodium: 50mg
Closing Thoughts
I hope this guide has made creating Chiacchiere di Carnevale a little less daunting. Have you tried making them before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
