Chiacchiere translates as 'chit chat' or 'gossip' in Italy, and we think these are perfect to enjoy whilst having a catch up with a friend!
These sweet & crispy Italian pastries are made and enjoyed throughout Italy during 'Carnevale' where many people take the opportunity to indulge on sweet treats before giving them up for Lent. There are many different names for these delicious treats, depending on the region in Italy but they are well loved throughout the country with children and adults alike.
- 1L Filippo Berio Mild & Light Olive Oil
- 500g plain flour, sifted
- 80g caster sugar
- 4 tbsp grappa or sweet white wine
- 4 tbsp milk
- 1 pinch of salt
- 1 tsp baking powder
- 50g unsalted butter
- 3 eggs
- 1 tsp Vanilla extract (optional)
- Icing sugar to serve
- Sieve your flour into a large mixing bowl, add the caster sugar and mix.
- Make a well in the centre, and add the butter, eggs, salt, baking powder and grappa.
- If using an electric mixer, knead the dough with a hook. If kneading by hand, start kneading the ingredients together and gradually add in the milk.
- Once it’s smooth and soft and elastic to the touch, wrap it in cling film and leave to rest for around 30 minutes.
- Once rested, divide into four sections (or more if it’s easier to work with) and roll out to a thin rectangular shape using a rolling pin or pasta machine. You may need to add extra flour to stop it from sticking.
- Use a pasta cutter or sharp knife to make smaller rectangles in the dough (around 12x6 cm) or to a shape of your choice. Cut two small lines (around 5cm) in the centre of the rectangle or shape.
- Pour your mild & light olive oil into the deep frying machine (if using) or large pan and heat.
- Carefully fry them in small batches in the hot oil, for around 1 minute- 1.30 until golden brown in colour. Once fried, place on parchment or kitchen paper.
- Generously sift over the icing sugar before serving. They can be eaten immediately or stored in an airtight container for a few days (if they last that long!).