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!
- 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!
Sift the flour through a strainer into the food processor bowl. Add the egg, the butter, sugar, lemon zest, salt, and liquor.
Mix, dough-hook on, until a ball forms around the hook.
Cover the bowl with a tablecloth and let the dough rest for an hour.
Roll out the dough over a floured working surface. Make it as thin as you can.
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.
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).
Heat 2 cups of frying oil in a wok or tall saucepan.
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.
Remove the chiacchiere and set them over a plate with grease-absorbing paper.
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.