Chiacchiere original recipe
Chiacchiere, bugie, cenci, frappe, crostoli, galani and fiocchetti. And still a thousand words for only one preparation, that of carnival chiacchiere, a simple and tasty dessert, one of the carnival sweets baked throughout Italy, distinguished in the regions only by the name itself.
Tradition has always seen banquets, rituals, theatrical performances, the use of irreverent masks and the consumption of peculiar sweets taking place in this particular time of year, which are prepared for the occasion, such as chiacchiere.
Preparing traditional and genuine chiacchiere is a difficult task for beginners in the kitchen, being a relatively simple preparation of which every family jealously hands down its secrets. Some even have the custom of comparing cooks through small “chiacchiere contests”.
The main ingredients are flour, sugar, eggs, butter, grappa, yeast, vanillin and salt. The mixture obtained by blending all the components must be left to rest for thirty minutes. Then the dough obtained is rolled out, divided into elongated rectangles on which two parallel lines are drawn with a wheel cutter. The chiacchiere are almost ready, it is time to fry them in hot but not boiling oil, until excellent, fragrant, crunchy chiacchiere are obtained.
