Chiacchiere, Italian Carnival Fried Pastries (or Frappe, Cenci, Bugie)

These fried pastries are a traditional italian dessert served during Carnival. Each regions has his own version and go under different names according to the place they come from: Chiacchiere, Frappe, Cenci and Bugie, to name just a few.
Be careful, they are quite addictive, so if you try one you won’t be able to stop eating them...
This recipe is from the Italian chef Anna Moroni.

Ingredients

• Pain Flour, 500g
• Softened Butter, 50g
• Eggs, 2
• Sugar, 2 Tbsp
• Anisette Liqueur (or Sambuca or Grappa), 50g
• Grated Zest of a Lemon
• White Wine, as required (approx. 100g)
• Pinch of Salt

You will also need:

• Peanut Oil for frying
• Icing Sugar for dusting

Step 1

On a surface or board, make a well in the flour and pour the eggs into it. Add the remaining ingredients (except for the wine) and mix together, adding the wine gradually. Stop adding the wine when the dough is firm but elastic, and doesn’t stick to the surface. Knead for about 15-20 minutes.
Wrap in cling film and transfer to the fridge to rest for at least an hour.

Step 2

Flour the surface and the rolling pin, and roll out the dough to a very thin sheet, flouring the surface if required. It is important that the sheet is very, very thin.



Step 3

Using a pastry wheel, cut the dough into strips (approx. 5x10 cm) and then make three vertical incisions on each strip.
Heat the frying oil in a deep pan. When hot (but not too much) fry the dough rectangles until lightly golden. It is important that you do not fry them for too long. As soon as you see the colour turning light golden, scoop them out and drain off the oil on kitchen paper. Sprinkle generously with icing sugar.
Serve warm or cold.






Chiacchiere (Frappe, Cenci, Bugie, etc.)

Ingredienti

• Farina 00, 500g
• Burro morbido, 50g
• Uova, 2
• Zuchero, 2 cucchiai
• Anisetta (o Sambuca or Grappa), 50g
• Scorza grattugiata di un limone
• Vino bianco, q.b.
• Un pizzico di sale
• Olio di semi di arachidi per friggere
• Zucchero a velo

Procedimento

Step 1

Versare la farina sul piano di lavoro, fare un buco nel centro, e versarvi le uova. Aggiungere tutti gli altri ingredienti iniziando ad amalgamare ed impastare il tutto. Attenzione a non aggiungere il vino tutto in una sola volta. Deve essere aggiunto all’impasto gradualmente, fino a quando si ottiene un impasto consistente ma elastico, e che non si attacchi alla superficie.
Impastare per 15-20 minuti.
Ricoprire con della pellicola alimentare e trasferire in frigo a riposare per almeno un’ora.

Step 2

Infarinare leggermente il piano di lavoro ed il mattarello, e stendere la pasta fino ad ottenere una sfoglia sottilissima.

Step 3

Tagliare la sfoglia in rettangoli di circa 5x10 cm, e fare due o tre tagli in senso verticale su ogni pezzo di pasta.
Friggere in olio caldo per poco tempo. Le chiacchiere si devono dorare leggermente, attenzione a non farle scurire troppo. Passarle su carta da cucina per rimuovere l’eccesso di olio.
Spolverizzare con abbondante zucchero a velo.

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