In Italy, Carnevale is the most colorful and playful period of the year before the Lenten season. It is celebrated with costumes, festive parades, allegoric floats, coriandoli (paper confetti), stelle filanti (paper streamers), and delicious sweet treats such as Chiacchiere.
Chiacchiere are sweet crisp fried (or baked) dough that are known by different names depending on the regions in which they are prepared. Lombardy : chiacchiere. Bologna : sfrappole. Tuscany : cenci. Rome : frappe. Tentino Alto Adige & Friuli Venezia Giulia : crostoli. Liguria & Piedmont : bugie. Sardinia : meraviglias. Buon Carnevale!
2 cups all-purpose flour
2 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
1 pinch of salt
1 shot of Grappa
oil for frying
powdered sugar, to dust
In a large bowl place the flour, make a well then add sugar, butter, eggs, salt and Grappa.
Kneed by hand until the dough becomes soft and pliable. (You can also knead with a stand mixer fitted with the dough hook).
Cover with plastic paper an allow to rest for 30 minutes in a cool place.
Divide the dough in 4 equal parts.
With a rolling pin or pasta machine, roll out the dough 1/8 inch thick.
Cut the dough with a pastry wheel or serrated knife into rectangles 2×4 inch , make 1 or 2 incisions in the middle of each rectangle.
In a large skillet, heat the oil until hot then fry the chiacchiere in small batches until both sides are golden brown.
Drain with a slotted spoon and place the chiacchiere over a serving plate lined with paper towel.
Dust with abundant powdered sugar.
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