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Chiacchiere recipe: crunchy pastry fritters from traditional Italian cuisine.

It’s time to pull out a good chiacchiere recipe, because Carnival, no matter how early, is here again… Patisseries are showing trays and trays of frappe (the Roman name of chiacchiere) & castagnole in their windows, as these are the typical carnival pastries here and everywhere in Italy.

  • Chiacchiere di carnevale are crunchy pastry fritters, deep fried or baked.
  • Castagnole, deep fried or baked as well, are dough balls, soft and grainy, covered with copious amounts of sugar.

Every hostess gift will be, for a month or so, a tray of these mixed delights.

Instead of buying them (something that I’ll probably do anyway at some point), I made my own chiacchiere. And I found the secret to making them look and taste as the professional thing: I kept the authentic Italian chiacchiere recipe, but I rolled out dough with a pasta roller.

It’s the only way to get those thin, crunchy and light ribbons!

chiacchiere recipe

Course italian pastry recipes
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 + 1/3 cups 00 flour 170 gr - 6 oz
  • 1 egg
  • 1/5 cup white sugar 40 gr - 1.4 oz
  • 2 tablespoons Mandarinetto or other citrus liquor
  • 1.5 tablespoons butter, room temperature 20 gr - 0.7 oz
  • 1 organic lemon the grated zest
  • 1 pinch salt
  • frying oil
  • 2-3 tablespoons confectionary sugar
  • best results with a pasta roller!

Instructions

  1. Sift the flour through a strainer into the food processor bowl. Add the egg, the butter, sugar, lemon zest, salt, and liquor.
  2. Mix, dough-hook on, until a ball forms around the hook.

  3. Cover the bowl with a tablecloth and let the dough rest for an hour.
  4. Roll out the dough over a floured working surface. Make it as thin as you can.

  5. The best result I’ve ever had was by rolling it out with a pasta roller, gradually, from the largest size to the penultimate one. The result is an almost see-through dough.

  6. Use a pasta cutter to cut out rectangles or long strips of dough (about 4-6 inches or 10-15 cm long and 1.5-2 inches or 4-6 cm wide).

  7. Heat 2 cups of frying oil in a wok or tall saucepan.
  8. Deep-fry no more than two strips at the time: in a few seconds, you’ll need to flip them around and golden brown the other side for another few seconds.

  9. Remove the chiacchiere and set them over a plate with grease-absorbing paper.

  10. When you finish frying the chiacchiere, display them over a tray and sprinkle them with confectionary sugar (help yourself with a strainer).

Frappe are delicious on the day you made them and more than ok on the next day.

enjoy!

Claudia

Holler Box