Carnevale Chiacchiere: authentic recipe for this Italian dessert

Written by on January 29, 2021 in Gastronomy, Recipes

fried dessert of the carnival in different shapes

Carnevale Chiacchiere: authentic recipe for this Italian dessert

Like most events in Italy, Carnevale has its own special dessert!

During the period of Carnevale there is no celebration without some type of fried crisp dessert and the most popular one is called Chiacchiere (gossip).

In English you might know it as “Angel Wings”, which is a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons or other forms. Then deep-fried and sprinkled with icing sugar. It is adored both by adults and children and is also common to many European cuisines.

Here in Italy the name also depends on which regions we talk about.

The name Chiacchiere is mainly known in Milan and in the South of Italy. They are known as Bugie in Liguria and Piemonte, Cenci in Tuscany, Maraviglias in Sardinia, Merveilles in the Aosta Valley, Crostoli in Vicenza, Ferrara, Trentino and Friuli Venezia… and the list could go on and on …

Not just the name of the dessert is changing by region, but also the type of alcohol they use to enhance the taste…so, they say! You can use white wine, grappa, masala, rum etc. in the Aosta Valley version there is both white wine and grappa!!! WoW!

all shapes and sizes of this fried dessert - Carnival Chiacchiere: authentic recipe for the Italian dessert

How to prepare the Chiacchiere

Ingredients: 500 g flour, 50 g melted butter, 70 g caster sugar, 2 beaten eggs, 1 glass of white wine (or 2 tbsp of rum, grappa, Gran Mariner, Marsala or any liquor you like), ½ bag of baking powder, 1 pinch of salt, zest of one lemon, icing sugar to decorate

preparation of the chiacchiere dessert - Carnival Chiacchiere: authentic recipe for the Italian dessert

Method: Place the flour in a bowl and make a little “volcano”. In the middle make a “nest” and grate  the lemon zest into the middle, add the eggs, melted butter, sugar, baking powder, half of the white wine and the salt. Mix it all up and make a dough. During the process make a little “dent” in the pasta and add the remaining white wine, kneed until the dough becomes soft. Put cling film around it and place it in the fridge for 40 minutes.

Dust a work surface with a little flour. Roll the dough out about 0.5 cm thick and cut it into your preferred shape, such as triangles, rectangles with a horizontal cut in the middle, rhombus, etc.

Heat the oil to a moderate temperature in a deep saucepan. When the oil is hot, fry the Chiacchiere in small batches until they are golden brown. Turn them if needed.

Remove them from oil and drain them well on kitchen paper. Before serving sprinkle them with a generous dose of icing sugar. Equally you can melt some chocolate and either dip the pieces in or cascade them with the melted chocolate.

Buon Apetito!

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