Carnival Chiacchiere



  • plain flour 500 g
  • sugar 2 heaped tbsp
  • butter a knob melted
  • eggs3, beaten
  • white wine 1 glass
  • oil for frying
  • icing sugar 50 g

Place flour in a bowl and stir in the sugar. Slowly work in the butter and the eggs followed by the white wine. Kneed until the dough becomes soft and pliable. If it feels too sticky to the touch add a little more flour. Dust a work surface with a little flour. Roll dough out reasonably thin and cut it into a series of triangles with edges roughly 10cm long.
Heat oil, and when good and hot, fry the chiacchiere in small batches. When they are golden brown all over, remove from oil and drain well on kitchen paper. Before serving, dredge with icing sugar.
These chiacchiere are equally delicious accompanied by a crema pasticcera or a thick chocolate sauce like sanguinaccio, a super-rich (and super-delicious) concoction once made with boiled pig’s blood, but now made with ingredients found in even the tamest kitchen’s store cupboard.


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