Chiacchiere
A classic of Italian tradition, the Chiacchiere are a typical dessert of Carnival period. Called also frappe, bugie, strufoli, each region has its own version. This dessert originated in ancient Rome, from the frictilia, a crunchy fried sweet cooked in February.
Servings: 30
Preparation Time: 40 minutes
Difficulty: Easy
Price: Low
Ingredients:
- 6 1/2 oz flour
- 1 egg
- 2 tablespoon butter
- 1/2 cup sugar
- 1 grated lemon rind
- 1 teaspoon baking powder
- Salt
- Frying oil
- Powdered sugar, honey or melted chocolate
Preparation:
Mix in the flour with melted butter, egg, sugar, lemon rind, baking powdered and a pinch of salt; knead the dough, spread it with some flour and let it rest for 15 minutes. Flatten the dough to a thin layer of 0.11, cut long strips with a pastry wheel and give them the shape you want. Fry the Chiacchiere in a pot with hot oil until brown. Drain them on absorbent paper and once warm sprinkle with powdered sugar, warm honey or melted chocolate.
