Chiacchiere with chocolate and olive oil dip
These ‘Chiacchiere’ are fried pasta strips coated in a blanket of vanilla icing sugar, they hold such a special place in my heart. Growing up, my sister and I would refer to them as mums fried biscuits. In fact, they are thin strips of sweetened pasta dough that have been fried until lightly golden and dusted. My mum would make then and pile them up into a huge bowl and place them on the dinner table, lasting a matter of hours only. These chiacchiere are not just for special occasions they are for any day of the week.
Preparation time: 20 minutes
Cooking time: 15 minutes
- 60ml Filippo Berio Extra Virgin Olive Oil
- 60g caster sugar
- 1 egg
- 340g 00 flour (plus extra for kneading)
- 1 tsp. vanilla (or the seeds from a pod)
- 80ml white wine
- 1 shot strega or grappa
- 1 litre Vegetable oil
- Vanilla icing sugar, for dusting
- Add the Filippo Berio Extra Virgin Olive Oil, sugar and egg to the stand mixer and add two tbsp. of flour.
- Start to mix and gently spoon in the remainder of the flour along with the vanilla, wine and strega or grappa. Continue to mix into a dough. Add a little more flour if required.
- Knead and wrap the dough, rest. For this dough I prefer to rest it in the fridge for an hour.
- Roll the sweet pasta dough using either a rolling pin or a pasta machine, whichever you prefer. Ensure the dough has been floured well on both sides as sweet pasta has a softer texture standard egg dough pasta. I use a marcato machine and roll up to level 5 for thickness. With a rolling pin, roll to the thickness of a 10p piece.
- Once the pasta dough has been rolled, I like to use a frilled cutter to prepare strips, approx. to the size of 15cm x 3cm.
- Take a pan and add the vegetable oil. Bring the oil to the temperature of 190C.
- Once the temperature has been reached test the oil with an off cut of the pasta. If there is an immediate sizzle then its ready.
- Gently lay some pasta strips into the oil placing them away from you. They will puff up instantly. Once they are lightly golden on one side turn them over for another 2 minutes. Drain on kitchen paper, and dust with vanilla icing sugar.
When making chiacchiere I prefer to use a stand mixer with a beater attachment, however if preferred you can use a wooden board and make the sweet dough, volcano style as you would a standard pasta dough.