Typical of the Carnival period, chiacchere is a real must at that time of the year. Preparing them at home is a real ritual, the recipe is handed down in the family and the sweet smell of the fried pastry of the chiacchere invades the house. Crispy and deliciously covered with powdered sugar, the chatter is a real comfort food: one leads to another. And if you are around to see the parades of allegorical floats and you do not have time to prepare them at home you just have to enter a gastronomy, pastry or bakery and buy a nice bag to taste.
500 g of flour
40 g of powdered sugar
45 g of butter
1 dl of milk
a spoon of Grappa
a pinch of salt
1 pinch of baking powder for cakes
frying oil q.b.
a spoonful of icing sugar to garnish
Place the flour on the work surface, drill a hole in it and pour all the other ingredients adding the milk a little at a time while starting to knead.
Work everything with your hands or with a food processor until a smooth and homogeneous dough is obtained, then wrap it in the food wrap and let it rest for at least 15 minutes.
After the necessary time, divide the dough into pieces and roll it out with a rolling pin or with the machine in order to obtain 1 mm thick sheets.
From these, using the knife or with the appropriate cutter wheel, cut the rhomboid dough or the shape you prefer.
Fry the chiacchere in boiling oil so that it covers them completely and, after 30-60 seconds, drain them with a perforated spoon and place them on a plate covered with kitchen paper.
Sprinkle the chiaccherer with icing sugar and serve immediately or keep them even for several days.
Thanks to Academia Barilla for the recipe.