ItalianPastry
Chiacchiere di Carnevale
by Manu Food · 60K subscribers on YouTube
Easy and quick recipe for classic Italian Carnival pastries, crispy and bubbly. Perfectly fried and dusted with powdered sugar.
Ingredients
10 items- 500 gFlourAll-purpose flour or tipo 00
- 130 gWhite WineDry white wine
- 3 pcsEggsLarge eggs, lightly beaten
- 50 gButterSoft, at room temperature
- 100 gGranulated SugarGranulated sugar
- 1 pcsScorza di Limone o AranciaZest of 1 lemon or orange
- Aroma VanigliaTo taste: vanilla bean seeds or vanilla extract
- SaltA pinch
- 1 lSeed OilFor frying (seed oil, e.g., sunflower or peanut)
- Powdered Sugar(optional) — For dusting, to taste
Method
- Sift the flour into a bowl. Add salt, sugar, orange or lemon zest, and vanilla (seeds or aroma). Mix with your hands.
- Add the lightly beaten eggs and start mixing with your hands. Then add the soft butter (like a pomade).
- Once the dough comes together, transfer to a floured work surface and knead vigorously until smooth and elastic.
- Form a ball, wrap in plastic film, and refrigerate for at least 1 hour.
- Roll out the dough using a pasta machine (or a rolling pin) to a thin sheet. The chef stops at the second-last notch for extra thinness.
- Cut the sheet into the classic chiacchiere shapes (rectangles with a central slit).
- Fry the pieces in hot seed oil (about 170-180°C) until golden and bubbly on both sides.
- Drain on paper towels.
- Dust generously with powdered sugar before serving. Optionally serve with sanguinaccio (a chocolate dipping sauce).
