INGREDIENTS
- 500 g of 00 cake flour;
- 100 g of icing sugar;
- 50 g butter;
- 1 egg and 2 yolks;
- 1 sachet of vanilla;
- 1 teaspoon baking powder;
- 1 glass (130 ml) of rum, or wine, or grappa (whatever you prefer);
- Powdered sugar for dusting
STEP
- In a small saucepan, melt the butter in a bain-marie;
- Take a bowl and pour in the flour, melted butter, icing sugar, eggs, vanilla, yeast (sieved), rum (or wine or grappa);
- Mix everything well, then roll out with a rolling pin (but if you have a rolling machine it is much better because the pastry needs to be very thin);
- Using the wheel, cut out the strips, cut into rectangles, make two cuts in the centre of the rectangle;
- Place the resulting chiacchiere on a cotton tablecloth:
- In the meantime we brought the peanut oil to temperature, then fry our chiacchiere, they must be nicely golden;
- Collect with a perforated spatula and place on a plate lined with absorbent paper;
- Transfer onto a nice tray, sprinkle with icing sugar and…. finally we can enjoy them!!
- Chef Nina Bellino
NOTE
Eat the chiacchiere as soon as they are ready, but if you want you can keep them for 2-3 days in a paper bag.
To obtain crumbly chiacchiere, the frying oil must not exceed 170-180°.
There are several variations to the chiacchiere recipe, such as replacing the grappa with other liqueurs such as rum, marsala, brandy, etc. Many like to add grated lemon zest to the dough, and they are then given different shapes than the classic ones: rhomboid, square, knotted strip, or other particular shapes. Generally these sweets are sprinkled with icing sugar or granulated sugar, and more recently they are also found on the market with chocolate variegations on the surface.
