Another variation of Carnival chiacchiere
Procedure
- 400 g flour
- Eggs (room temperature)
- 50 g Butter
- 50 g Sugar
- 1 pinch salt
- 50 ml White wine (13% vol)
- Peanut oil for frying
- Chiacchiere are crispy, delicate fried pastries typical of the Carnival period and are called by different names depending on the region they come from...
- Chiacchiere are crispy, delicate fried pastries typical of the Carnival period and are called by different names depending on the region they come from...
- Chiacchiere are crispy, delicate fried pastries typical of the Carnival period and are called by different names depending on the region they come from...
Mix all the ingredients well with your hands until you obtain a smooth, even dough. Cover the dough and let it rest for 30 minutes.
Then we roll out the dough with the pasta machine, so as to make it very thin (obviously you can also use a rolling pin), using the wheel we make rectangles with a cut in the middle and fry them in plenty of hot oil.
As soon as they're ready, we sprinkle them with sugar and happy Carnival everyone! .
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