Italian Carnival Pastries Chiacchiere: Crispy and airy, ideal to serve perhaps with hot chocolate or custard.
The secret to perfect Chiacchiere certainly lies in the ingredients, which must be at room temperature, and perhaps in a special touch that makes them unique and typical. Today, I present to you the Chiacchiere in the Beneventana style, which are truly fantastic because they contain a small splash of Strega liqueur (the most famous liqueur from Benevento), giving them an irresistible aroma.
Ingredients:
- 500 g flour (Type 405 or all-purpose flour)
- 3 eggs
- 50 ml water
- 20 ml liqueur (Strega or similar herbal liqueur)
- 1 pinch of salt
- Grated zest of half an organic lemon
- 1 tsp baking powder
- Peanut oil (for frying, as needed)
How to Prepare Italian Carnival Pastries Chiacchiere:
- For the Chiacchiere, take the flour and sift it together with the baking powder into a bowl.
We use Type 405 flour because it has more protein, making it more elastic and easier to work with and roll out thinly. Add the Strega liqueur. - Add the eggs one at a time and start kneading the dough well, first with a fork and then by placing it on a work surface.
- Add the lemon zest and a pinch of salt. Knead the dough by hand for 5 to 10 minutes until it becomes elastic. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Once the dough is ready, take it and roll it out thinly to the smallest thickness using a pasta machine or rolling pin.
- Heat the oil, and once hot, cut the dough into strips (I used a fluted wheel) and fry. Once they form bubbles and become slightly firmer, flip them and let them cook on the other side.
- Drain and let them cool.
Once the Chiacchiere are ready, dust them with powdered sugar and enjoy.
Bon Appétit!
