Italian food: Impasto delle Chiacchiere (Carnival Fried Dough)

Chiacchiere, also known as “Crostoli” or “Frappe,” are traditional Italian pastries typically enjoyed during the Carnival season. These light, crispy treats are beloved across Italy, each region adding its unique touch. Originating from the Lombardy region, Chiacchiere are now a staple throughout the country.

Let me show you how I make Chiacchiere at home.

Notes:

The dough should be rolled as thinly as possible to achieve the characteristic crispiness.

Ensure the oil temperature remains consistent to prevent soggy Chiacchiere.

These pastries are best enjoyed fresh but can be stored for up to a week.

Ingredients:

• 500g all-purpose flour
• 100g granulated sugar
• 3 large eggs
• 50g unsalted butter, softened
• 100ml white wine
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Pinch of salt
• Vegetable oil for frying
• Powdered sugar for dusting
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Instructions:

1. Prepare the Dough:
   • In a large bowl, combine the flour, sugar, and a pinch of salt.
   • Create a well in the center and add the eggs, softened butter, white wine, vanilla extract, and lemon zest.
   • Mix together until a shaggy dough forms.
   • Transfer to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
   • Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
2. Roll Out the Dough:
   • Divide the dough into four portions.
   • Using a rolling pin or pasta machine, roll each portion as thinly as possible, aiming for a thickness of about 1-2mm.
   • Cut the rolled dough into strips approximately 5cm wide and 10cm long.
   • Make a small slit in the center of each strip and pull one end through to form a twist.
3. Fry the Chiacchiere:
   • Heat vegetable oil in a deep fryer or large pot to 170°C (340°F).
   • Fry the Chiacchiere in batches, turning them until golden brown and puffed, about 2-3 minutes per batch.
   • Remove with a slotted spoon and drain on paper towels.
4. Serve:
   • Once cooled, dust generously with powdered sugar.

Variations and Tips:

• Flavor Enhancements: Add a teaspoon of cocoa powder to the dough for a chocolatey twist.
• Baking Option: For a lighter version, bake the Chiacchiere at 180°C (350°F) for 10-12 minutes until golden.
• Storage: Store in an airtight container at room temperature for up to a week.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto delle Chiacchiere  now.

Dietary Substitutions:

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Replace butter with a non-dairy alternative like margarine.

Recipe Details:

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Resting Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Ease of Cooking: Intermediate
• Servings: Approximately 30 pieces
• Calories per Serving: Approximately 100 calories
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert

Equipment Needed:

• Mixing bowl, rolling pin or pasta machine, deep fryer or large pot, slotted spoon, paper towels, airtight container
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto delle Chiacchiere  now.

Nutritional Information (Per Serving):

I hope this guide has made making Chiacchiere seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.