chiacchiere di carnevale recipes

How to prepare easily at home chiacchiere di Carnevale or Lies of Carnival. I was thinking not to prepare anything to celebrate Carnival because this year it is quite close to Saint Valentine… Too many sweets for me but I changed my mind when I found a this good recipe, that I am going to share with you.

I realised that would be a shame not to try this recipe. So I did, and as my first time, I am fully satisfied about the result. I can smell the scent of my chiacchiere di carnevale in my Kitchen… So glad that I made my chiacchiere di carnevale

The Chiacchiere di Carnevale (Lies) are a typical Italian dessert, also called by many other regional names.In my region Marche these carnival sweets are called Chiacchiere di Carnevale as well in Tuscany, while in Rome they are called Frappe. These carnival sweets, also called Lies in Genova, can also be covered with honey, chocolate or ice sugar, washed down with alchermes or pudding served with sweet or sweetened mascarpone and mounted.

They are typical carnival sweets and Have the shape of a strip, sometimes manipulated to form a node (in some areas in fact take the name of bows). Lies or Chiacchiere di Carnevale are made with a mixture of flour that is fried or baked, then dusted with powdered sugar.In ancient Rome, Lies or Chiacchiere di Carnevale were prepared precisely during the period of Carnival.

Carnival is a much celebrated event in Italy. Well-known is the Carnival of Venice and Viareggio. If you’ve never been there, I suggest you do next year. The atmosphere is amazing; a big party for everyone, adults and children. Meanwhile, in Dublin celebrate it all together with the preparation of my first Chiacchiere di Carnevale!

Tomorrow will be the last day of Carnival, you are still in time to celebrate Carnival with me.

Ingredients:

Flour (500 gr to start the fountain)
3 whole eggs
100 grams of sugar (about 3 heaping tablespoons)
20 grams of butter
4 tablespoons milk
Oil for frying (at least 1/2 liter)
Icing sugar to taste

Preparation:

Make a well, then put in the eggs and sugar and beat with a fork, careful not to spill over everything.

Add the melted butter, slightly cooled, then the milk, stirring constantly. Add more flour (over 500 g initial) if the mixture is too liquid.

Continue to knead with your hands and keep adding flour, a little at a time, until the mixture is soft type pastry.

Let stand for about 10 minutes and then roll out thinly with a rolling pin on floured surface.
Cut the dough possibly with a corrugated wheel that will make them more graceful.
Tip: I used a knife to cut the dough into many strips.
I also rerolled each one before I fried them. Tip: If you stretch out the dough very thin, you will get a better result.

Now fry in hot vegetable oil but be careful not to burn them: fry 3 per side and when chiacchiere are golden remove them immediately from the pan. Lay chiacchiere on paper towels and sprinkle with plenty of icing sugar with the strainer thick.