This is a typical recipe, us Italian use to eat during carnival period. This tradition has started during the Middle Ages, when once in an year all towns celebrated the “Festa dei Folli” (Fool’s Carnival). Anthropologically speaking (I still hate Anthropology SO MUCH even after almost two years… -___-), it’s a ritual of inversion in which med men, child and all the rejects could take charge and dominate “normal people”. The porpouse of these rituals is to blow off social tensions, and avoid riots or contestations towards the public powers. You can see the representation of this feast in Victor Hugo’s “Notre Dame De Paris”. At the end of the day, all went back to normality and the hierarchy was restored.
CHIACCHIERE – ALL ITALY (6 people)
Chiacchiere are the typical Italian Carnival dish have several names, according to its regional variations:
“Bugie” (“Lies”: Genoa, Turin, Imperia [Liguria])
“Cenci”/”Crogetti” (“Dusters”: Tuscany)
“Cioffe” (Sulmona [Lombardy, Garda Lake], Abruzzi)
“Chiacchiere” (“Chats”: Sicily, Campania, Latium, Sardinia, Umbria, Apulia, Calabria, Milan)
“Crostoli” (“Small Crusts”: Ferrara [Emilia-Romagna], Veneto, Trentino-Alto Adige/Sudtirol, Friuli)
“Fiocchetti” (“Small Ribbons”: Montefeltro, Rimini [both Emilia-Romagna])
“Frappe” (Rome)
“Galani” (Venice, Verona, Padua)
“Intrigoni” (“Big Intrigues”: Reggio Emilia [Emilia-Romagna])
“Rosoni” o “Sfrappole” (Parma, Modena, Bologna [Emilia-Romagna])
“Sfrappe” (Marche)
“Sprelle” (Piacenza [Emilia-Romagna])
Put simple, they are deep-fried cookies made with flour, eggs and sugar. There are different versions, with several types of condiments. Usually they are covered with powdered sugar, but some bakeries bake Chiacchiere covered with chocolate, and others. They are versatile, and are suitable for all tastes. What I am posting now, is the original recipe for the “chiacchiere”.
INGREDIENTS:
Butter: 1,8 ounces
Flour: 12,4 ounces
Sugar: 2,5 ounces
Grappa/Liquor/Rum/Marsala/Porto/Distilled beverage: Half glass
Salt a pinch
3 Eggs and a yolk
Vanillin
Powdered sugar: as desired (for dusting) OR liquid chocolate
Peanut oil
CALORIES: 856.6 calories per serving. VERY fattening! xD I use peanut oil because it’s less fat than others, but you can fry them in butter or lard. In that case, the calories will multiply exponentially.
PREPARATION:
- Place on a table the flour, and place on it butter, sugar, vanillin, eggs and the distilled, with a pinch of salt;
- Work it to obtain a smooth and elastic compound, and give it the shape of a ball;
- Let it rest, covered with a duster for 30 minutes.;
- Use a rolling pin to flatten the dough. It must end up 1 millimeter high;
- Fold it in three, and flatten again. Repeat four times;
- Use a pastry cutter to obtain small rectangles of dough. Make two parallel cuts at the centre of the rectangle;
- Fry them in hot oil (not boiling);
- As soon as they become golden, take them out of the oil, and place them on a sheet of absorbing paper;
- Dust them with powdered sugar or cover them with chocolate, or with anything you have in mind.
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BAKED CHIACCHIERE (SERVINGS)
For those of you who are on a diet, but want to taste this recipe anyway, I’m posting another version of the Chiacchiere, not fried but baked in the oven. Here you go!
INGREDIENTS
Flour: 17,6 ounces
Sugar: 1,8 ounces
Butter: 2,8 ounces
Powdered sugar
3 eggs
Grappa/Distilled beverage/Schnapps: half glass
Vanillin
1 bag of chemical yeast
1 beaten egg with a little milk
Olive oil: 1,4 ounces OR Butter: 1,8 ounces
CALORIES: 702 calories per serving (Less than the original recipe, but still pretty caloric).
PREPARATION
- Place the flour on the table. Add sugar, eggs, butter (cut in dices at room temperature), grappa, vanillin, yeast;
- Work the dough, then flatten it to obtain a sheet of 2 millimeters in height;
- Cut the sheet in small rectangles with a knife or a pastry cutter;
- Place them in a oven pan then brush it with the egg and milk;
- Cook in the oven at 210°C for 12 minutes;
- Let them cool down and dust them with powdered sugar, OR liquid bitter chocolate, or with anything you have in mind.
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FRITTELLE DI CARNEVALE
INGREDIENTS:
Flour: 16 ounces
Potato flour: 4,2 ounces
Butter: 5,6 ounces
Sugar: 2,8 ounces
Powdered sugar as will (for covering)
6 eggs
Salt: a pinch
Chemical Yeast: 1 small bag
1 lemon
Grappa/Schnapps/Rum/Brandy/Marsala/Porto/or any kind of Distilled beverage or Liquor: 1 glass
Peanut Oil/Lard (for frying)
PREPARATION:
- Put the flour and the potato flour in a pot;
- Add the sugar, the salt and the yolks;
- Work the egg whites, hard foam;
- Add the butter at room temperature, cut in dices, and the lemon’s peel, the liquor;
- Work the dough;
- Make a ball and let it rest for 30 minutes in the fridge,
- Flatten the dough, until it’s 5 millimeters high (0,2 inches)
- Cut the dough in squares with a pastry cutter;
- Put the oil in a frying pan;
- When it boils, put the squares in it and shift them on the other side when they start to take color;
- Put them out of the oil and put them on absorbing water
- Dust them with powdered sugar.
CALORIES: 500 calories each 3.5 ounces
I hope you all like it. Here's the videorecipe for the baked Chiacchiere. http://www.youtube.com/watch?v=J6kKRJfEIfA
ENJOY. :bow:
CHIACCHIERE – ALL ITALY (6 people)
Chiacchiere are the typical Italian Carnival dish have several names, according to its regional variations:
“Bugie” (“Lies”: Genoa, Turin, Imperia [Liguria])
“Cenci”/”Crogetti” (“Dusters”: Tuscany)
“Cioffe” (Sulmona [Lombardy, Garda Lake], Abruzzi)
“Chiacchiere” (“Chats”: Sicily, Campania, Latium, Sardinia, Umbria, Apulia, Calabria, Milan)
“Crostoli” (“Small Crusts”: Ferrara [Emilia-Romagna], Veneto, Trentino-Alto Adige/Sudtirol, Friuli)
“Fiocchetti” (“Small Ribbons”: Montefeltro, Rimini [both Emilia-Romagna])
“Frappe” (Rome)
“Galani” (Venice, Verona, Padua)
“Intrigoni” (“Big Intrigues”: Reggio Emilia [Emilia-Romagna])
“Rosoni” o “Sfrappole” (Parma, Modena, Bologna [Emilia-Romagna])
“Sfrappe” (Marche)
“Sprelle” (Piacenza [Emilia-Romagna])
Put simple, they are deep-fried cookies made with flour, eggs and sugar. There are different versions, with several types of condiments. Usually they are covered with powdered sugar, but some bakeries bake Chiacchiere covered with chocolate, and others. They are versatile, and are suitable for all tastes. What I am posting now, is the original recipe for the “chiacchiere”.
INGREDIENTS:
Butter: 1,8 ounces
Flour: 12,4 ounces
Sugar: 2,5 ounces
Grappa/Liquor/Rum/Marsala/Porto/Distilled beverage: Half glass
Salt a pinch
3 Eggs and a yolk
Vanillin
Powdered sugar: as desired (for dusting) OR liquid chocolate
Peanut oil
CALORIES: 856.6 calories per serving. VERY fattening! xD I use peanut oil because it’s less fat than others, but you can fry them in butter or lard. In that case, the calories will multiply exponentially.
PREPARATION:
- Place on a table the flour, and place on it butter, sugar, vanillin, eggs and the distilled, with a pinch of salt;
- Work it to obtain a smooth and elastic compound, and give it the shape of a ball;
- Let it rest, covered with a duster for 30 minutes.;
- Use a rolling pin to flatten the dough. It must end up 1 millimeter high;
- Fold it in three, and flatten again. Repeat four times;
- Use a pastry cutter to obtain small rectangles of dough. Make two parallel cuts at the centre of the rectangle;
- Fry them in hot oil (not boiling);
- As soon as they become golden, take them out of the oil, and place them on a sheet of absorbing paper;
- Dust them with powdered sugar or cover them with chocolate, or with anything you have in mind.
-----------------------------------------------------------------------------------------------------------------------------------------------
BAKED CHIACCHIERE (SERVINGS)
For those of you who are on a diet, but want to taste this recipe anyway, I’m posting another version of the Chiacchiere, not fried but baked in the oven. Here you go!
INGREDIENTS
Flour: 17,6 ounces
Sugar: 1,8 ounces
Butter: 2,8 ounces
Powdered sugar
3 eggs
Grappa/Distilled beverage/Schnapps: half glass
Vanillin
1 bag of chemical yeast
1 beaten egg with a little milk
Olive oil: 1,4 ounces OR Butter: 1,8 ounces
CALORIES: 702 calories per serving (Less than the original recipe, but still pretty caloric).
PREPARATION
- Place the flour on the table. Add sugar, eggs, butter (cut in dices at room temperature), grappa, vanillin, yeast;
- Work the dough, then flatten it to obtain a sheet of 2 millimeters in height;
- Cut the sheet in small rectangles with a knife or a pastry cutter;
- Place them in a oven pan then brush it with the egg and milk;
- Cook in the oven at 210°C for 12 minutes;
- Let them cool down and dust them with powdered sugar, OR liquid bitter chocolate, or with anything you have in mind.
-----------------------------------------------------------------------------------------------------------------------------------------------
FRITTELLE DI CARNEVALE
INGREDIENTS:
Flour: 16 ounces
Potato flour: 4,2 ounces
Butter: 5,6 ounces
Sugar: 2,8 ounces
Powdered sugar as will (for covering)
6 eggs
Salt: a pinch
Chemical Yeast: 1 small bag
1 lemon
Grappa/Schnapps/Rum/Brandy/Marsala/Porto/or any kind of Distilled beverage or Liquor: 1 glass
Peanut Oil/Lard (for frying)
PREPARATION:
- Put the flour and the potato flour in a pot;
- Add the sugar, the salt and the yolks;
- Work the egg whites, hard foam;
- Add the butter at room temperature, cut in dices, and the lemon’s peel, the liquor;
- Work the dough;
- Make a ball and let it rest for 30 minutes in the fridge,
- Flatten the dough, until it’s 5 millimeters high (0,2 inches)
- Cut the dough in squares with a pastry cutter;
- Put the oil in a frying pan;
- When it boils, put the squares in it and shift them on the other side when they start to take color;
- Put them out of the oil and put them on absorbing water
- Dust them with powdered sugar.
CALORIES: 500 calories each 3.5 ounces
I hope you all like it. Here's the videorecipe for the baked Chiacchiere. http://www.youtube.com/watch?v=J6kKRJfEIfA
ENJOY. :bow:
