"Chiacchiere", an Italian recipe for Carnival

Chiacchiere, bugie, crostoli, frappe, sfrappole, crespelle, cenci, sprelle, meraviglie... i tanti nomi del dolce di carnevale Source: Creative Commons - buari

The traditional recipe by Rosetta restaurant's pastry sous-chef, Emanuele Alloj.

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This article is only available in Italian.

Chicchiere (recipe)

Ingredients

• 525g strong flour
• 70g caster sugar
• 70g butter ointment
• 180g eggs
• Salt to taste
• Grated lemon zest
• 50g Marsala
• 1 vanilla pod (optional)

Method

Combine all the ingredients together in a bowl. Form the dough (smooth and uniform) and let it rest for 30-50 minutes.

Roll out the dough and form a very fine sheet, to be cut into the desired shape.

Fry in sunflower or peanut oil at a temperature between 170 ° and 177 ° C and for 15/20 seconds per side.

Spread on paper towels and sprinkle with icing sugar. Enjoy your meal!

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