happily making fragrant "Chiacchiere".
When I was young I knew this tipycal Carnival dessert with the name
of "Cioffe"(dialect for bow).
Stripes of sweet pasta dough were shaped like bows, fryed and sprinkled
with powder sugar.
They have different names in different regions (cenci, crostoli, frappe,etc.)
and shapes can be very different.
Here you find my recepe as published in my book "Memorie d'Infanzia".
Ingredients:
250 g flour
50 g sugar
25 g butter
2 eggs
1 TBS Martini Bianco
1tsp grated lemon peel
confectionary sugar
vegetable oil
Dispose flour on a wooden board and make a hole in the middle.
Add eggs, sugar and liquor and beat lightly with your hand.
Mix liquid with a little bit of flour then add soft butter and
mix well.
When you obtain a homogeneous dough, flatten it with a rolling pin.
Once very thin, cut dough in stripes 3 cm wide and 10 cm long,
then pinch each stripe in the middle to give it a bow shape.
Fry in warm oil (it is at right temperature when you put in a
small piece of pasta and small bubbles appear)till brown on both sides
(it happens very quickly).
Put them on a kitchen paper to absorb excess oil then transfer on a plate
and sprinkle with confectionary sugar.
Share them happily with friends!
No comments:
Post a Comment