Traditional Italian Chiacchiere Recipe: Crisp Carnival Cookies

Ingredients

  • 2 cups of all-purpose flour
  • 1/2 cup of granulated sugar
  • 3 tablespoons of unsalted butter, softened
  • 2 large eggs
  • 1/4 cup of white wine
  • 1/2 teaspoon of vanilla extract
  • Zest of 1 lemon
  • 1/2 teaspoon of salt
  • Oil for deep frying
  • Powdered sugar for dusting

Steps and instructions

  1. In a large bowl, combine the flour, granulated sugar, and salt.
  2. Add the softened butter, eggs, white wine, vanilla extract, and lemon zest to the dry ingredients. Mix until a dough forms.
  3. Knead the dough on a lightly floured surface until it's smooth and elastic.
  4. Divide the dough into 4 pieces. Roll out each piece into a thin sheet.
  5. Cut the sheets into 2-inch wide strips and then into rectangles or rhombuses.
  6. Heat the oil in a deep-frying pan over medium heat. Fry the dough pieces until they're golden brown on both sides.
  7. Drain the fried dough on paper towels to remove excess oil.
  8. Dust the fried dough with powdered sugar while they're still warm.
  9. Serve the Chiacchiere immediately for the best taste and texture.

Tools for making

Recipe variations

  • Substitute all-purpose flour with whole wheat flour for a healthier alternative.
  • Add a pinch of cinnamon or nutmeg to the dough for a spiced flavor.
  • Replace white wine with orange juice or milk for a different flavor profile.
  • Experiment with different extracts such as almond or orange extract instead of vanilla.
  • Add a tablespoon of cocoa powder to the dough for a chocolatey twist.
  • Sprinkle the fried Chiacchiere with finely chopped nuts or shredded coconut.
  • Dip the Chiacchiere in melted chocolate or caramel sauce for an indulgent treat.
  • Make a savory version by omitting the sugar and adding herbs and spices such as rosemary or garlic to the dough.
  • Try using a different shape for the dough, such as braiding or twisting the strips.
  • Explore gluten-free options by using a gluten-free flour blend instead of all-purpose flour.

Recipe overview

Chiacchiere is a traditional Italian pastry that is typically made during the Carnival season. Its name, which translates to "chatter", "chit-chat", or "gossip", is reflective of the sound it makes while frying. This sweet, crunchy treat is known for its light, flaky texture and delightful dusting of powdered sugar. Our recipe will guide you step-by-step through the process of making your own homemade Chiacchiere. We'll start by creating a simple dough flavored with vanilla and lemon zest, which we'll then roll out, cut into shapes, and deep-fry to a golden perfection. Finally, we'll dust our pastries with powdered sugar for a sweet finish. Enjoy this special Italian treat with a cup of coffee or tea. The process is quite simple and the end result is deliciously rewarding!

Common questions

  1. Can I substitute white wine with something else?
    Yes, you can substitute white wine with an equal amount of apple juice or even water.
  2. Can I use a different type of flour?
    It is best to use all-purpose flour for this recipe as it provides the desired texture. However, you can try using a combination of all-purpose flour and cake flour if needed.
  3. Can I make the dough ahead of time?
    Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Make sure to wrap it tightly in plastic wrap to prevent it from drying out.
  4. Can I bake the Chiacchiere instead of frying?
    Traditionally, Chiacchiere is deep-fried to achieve its characteristic crispiness. However, if you prefer a baked version, you can try baking them at 375°F (190°C) for about 10-12 minutes or until golden brown.
  5. How should I store the Chiacchiere?
    Once cooled, store the Chiacchiere in an airtight container at room temperature for up to 3-4 days. However, it is best to consume them within the first 1-2 days for the freshest taste.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the ingredients for the dough.
  • Rolling Pin - Used to roll out the dough into thin sheets.
  • Knife - To cut the dough into strips and rectangles.
  • Deep-Frying Pan - A pan with high sides to heat the oil and fry the chiacchiere.
  • Slotted Spoon - Used to remove the fried dough from the oil and drain excess oil.
  • Paper Towels - To absorb excess oil from the fried chiacchiere.

Origin stories

Chiacchiere, a treasured treat from Italy, holds a special place in the country's Carnival celebrations. Its name, which humorously translates to "chatter" or "gossip," is believed to come from the chit-chatting sound it makes when frying. Made predominantly in the southern regions, these sweet, crispy pastries are known by various names throughout Italy, such as frappe in Rome and bugie in Genoa. Despite their differing names, they all symbolize the joy and decadence of Carnival. Interestingly, they're traditionally prepared as a way to use up the fat and sugar in the house before the Lenten season of fasting and reflection. So, every crunch of these delightful treats is a step back in time, echoing centuries of Italian festivities and traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.