Carnival fried pastry – Chiacchiere



Reciper for Chiacchiere
200 g (7 oz) white flour
1 whole egg and 1 egg yolk
4 tablespoons extra virgin olive oil
50 g (1 3/4 oz) sugar
1 liqueur glass of dry white wine
Oil for frying
Icing sugar

Reciper for Chiacchiere: Prepare the dough. Put the flour, sugar and salt in a bowl or on a work surface. Stir to blend. Make a well in the center and add the eggs, oil and wine. With a fork or your fingertips, gradually, incorporate the flour until a soft dough. Sometimes you’ll have to add some flour if the dough is very sticky. Knead the dough on a floured work surface for 8-10 minutes until it
is smooth and elastic. Cover with a napkin and allow to rest for at least 1h.
Roll out the dough on a lightly floured surface, beginning from the center, to a thickness of 0,3 cm (1/8in); you have to use a long pasta rolling pin for this. Using a chef’s knife or a pasta wheel, cut the dough into long strips (3-4 cm / 1 1/2in wide) and then cut every strip into 10 cm (4 in) rectangles. Make some cuts in every rectangle.
Fry the dough rectangles. Scoop them out when they are nice and crisp and drain off the oil. Dust with icing sugar

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1 Response

  1. November 30, 2008

    […] Carnival fried pastry – Chiacchiere – Pandoro (for christams) – Panettone (for […]

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