Chiacchiere are crunchy and delicate fried sheets typical of the period of Carnival and are called with different names according to the regions of origin: Chatter And lettuces in Lombardy, Cenci And damsels in Tuscany, milkshake And sfrappole in Emilia, crostoli in Trentino, galani And gale in Veneto, lies in Piedmont. It’s still rosettes, lasagna, papules.. I am a very crumbly dessert, obtained by thinly pulling a simple dough which is then fried and sprinkled with icing sugar for the final touch. Their rectangular shape, with two central clean cuts, makes chatter unmistakable and has immediately attracted the gluttony of young and old since time immemorial. Whether it’s the first or the millionth time you’ve tasted one, every bite of the chiacchiere is magic… and it’s immediately Carnival!
Also try these variations and others Carnival sweets:
Read the recipe in English
To prepare the chiacchiere, sift the flour together with the baking powder and pour into a planetary mixer with a leaf attachment. Add the sugar 1the salt, the previously beaten eggs 2the yolk and the grappa 3. Process until the ingredients are well blended.
Replace the leaf with the hook 4add the seeds of the vanilla bean and the butter 5, then continue to knead for 15 minutes until a homogeneous mixture is obtained: it must be firm but quite malleable. If necessary you can add 5-10 g of water. Transfer the dough to a work surface, and handle it quickly to give it a spherical shape 6.
Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes 7. After this time, divide the pasta into portions of approximately 150 g and start working each one individually. Slightly flatten a first portion with the palm of your hand 8flour it and roll it out with the tirapasta set to the widest thickness 9.
Fold the short sides of the strip of pasta obtained towards the centre 10then roll it out again, each time setting the pastry cutter to an increasingly smaller thickness, until it reaches 2 mm 11. Perform the same procedure on all portions of dough. Leave the rolled dough to rest for a few minutes and in the meantime bring the oil to a temperature of 150-160°. With a scalloped wheel, proceed by shaping rectangles of about 5×10 cm and making two central cuts on each one, parallel to the long side 12.
As soon as the oil has reached the right temperature, dip 2-3 rectangles of puff pastry with the help of a slotted spoon 13 and cook them turning them on both sides until they reach a golden colour. Drain the sheets on absorbent paper and, once cold, plate them and sprinkle them with plenty of sifted icing sugar 14.
Your chats are ready 15.
