How to Make Yummy Chiacchiere

Chiacchiere. They are called Chiacchiere due to the noise and crunch made while eating the crisp dough. While they go by this name in Sicily, they are known as many others based on the region in Italy, including Cenci and Donzelle in Tuscany, Chiacchiere and Lattughe in Lombardy, Bugie in Liguria, Galani and Crostoli in Veneto, Frappe in Rome, and Sfrappole. Chiacchiere (also called Crostoli or Frappe) are Italian fried cookies known as Angel Wings thanks to their ribbon-like shape.

Their various regional names include: frappe (a name shared with similar treats) in Rome and Lazio; sfrappole in Emilia Romagna; bugie in Genoa and Piedmont; and galani or crostoli in Veneto and Friuli-Venezia Giulia, especially in Trieste. Fritte and many other regional names exist. Regional variations in the recipe include sprinkling with. You can cook Chiacchiere using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chiacchiere

1. You need 500 g of farina 00;.
2. Prepare 85 g of zucchero semolato;.
3. Prepare 4 of uova;.
4. It's 60 g of burro;.
5. Prepare 25 ml of limoncello;.
6. It's 25 ml of sambuca;.
7. Prepare of scorza di due limoni;.
8. You need of semi di una bacca di vaniglia;.
9. It's 6 g of lievito chimico per dolci;.
10. You need 1 pizzico of sale;.
11. It's of olio per friggere qb;.
12. Prepare qb of zucchero a velo.

Crispy, bubbly and super addicting Chiacchiere ia a typical food during Mardi Gras or Carnival season in Italy. Both kids & adults adore them! Depending on the region they differ in shape, name and even slightly in the ingredients. Chiacchiere, pronounced as [kjakˈkjɛːre], is their typical name in Lombardia, crostoli in Veneto, frappe in Central … Translation for 'chiacchiere' in the free Italian-English dictionary and many other English translations. 'Chiacchiere' is a dessert that is fried and sprinkled with confectioners' sugar and served with sanguinaccio.

Chiacchiere instructions

1. Per preparare le Chiacchiere inserite tutte le polveri, la scorza del limone e la vaniglia all’interno della ciotola di una planetaria munita di foglia.
2. Azionate la planetaria e poco per volta aggiungete le uova precedentemente sbattute ed i liquori.
3. Tagliate a cubetti il burro ammorbidito ed aggiungetelo all’impasto in movimento; vi raccomando aggiungete il cubetto di burro solo quando il precedente sarà già assorbito..
4. Quando l’impasto risulterà liscio ed omogeneo copritelo con la pellicola e fatelo riposare per 30 minuti in frigo..
5. Passata la mezz’ora, riprendete l’impasto e stendetelo con l’ausilio di una macchina per tirare la pasta; stendetela fino ad arrivare ad 1 mm..
6. Con una rotella formate dei rettangoli di circa 6×10 cm..
7. Friggete in olio caldo a 170°C, pochi secondi per lato.
8. Scolatele dall’olio, cospargetele con zucchero a velo e le vostre Chiacchiere saranno pronte per essere gustate.

It is a traditional Italian dessert in the region of Campagnia, served during 'carnevale' or as we say Mardi Gras. No Italian carnevale would be complete without a plate (or two) of chiacchiere, although other Carnival sweets can also be found around the country. In Naples, the other classic dish of the season is lasagna di carnevale, Angelina's signature dish. A dinner featuring both—and a nice roast, perhaps, for the secondo—would be almost overwhelming, but then, Carnival is. Chiacchiere, chatter - chit chat - gossip.