Recipe: Delicious Chiacchiere

Chiacchiere. Chiacchiere (also called Crostoli or Frappe) are Italian fried cookies known as Angel Wings thanks to their ribbon-like shape. These crispy strips of deep fried pasta dough are so light; you will find it hard to stop at one! Italian chiacchiere are eaten at Carnival time.

Regional variations in the recipe include sprinkling with. Crispy, bubbly and super addicting Chiacchiere ia a typical food during Mardi Gras or Carnival season in Italy. Both kids & adults adore them! You can have Chiacchiere using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Chiacchiere

1. You need 250 of farina 00.
2. You need 2 of uova.
3. It's 30 gr of burro.
4. It's 1 bustina of vanillina.
5. It's 2 pizzichi of sale.
6. Prepare 1/2 bicchierino of rum.
7. It's 1 cucchiaio of zucchero.

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 … 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. 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 step by step

1. Realizzate un impasto omogeneo. stendete l'impasto il più finemente possibile e tagliarlo cn la rotella o altre forme. Versare l'olio in una padella accendere la fiamma aspettare ke riscaldi x poi immergervi le forme ke fuggendo verranno a galla..
2. Cuocere bene da entrambi i lati x poi scolare su carta assorbente e spolverizzate con zukkero a velo.
3. .

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. Isn't it amazing how different foods are synonymous with certain traditions?