Chiacchiere, also known as Kakure, are the quintessential Italian carnival treat – thin, crispy ribbons of fried dough dusted with powdered sugar. These delicate delights, with their airy texture and subtly sweet flavor, are a beloved tradition enjoyed throughout Italy and beyond. Their name itself hints at their elusive nature; "chiacchiere" translates to "gossip" or "chatter," perhaps reflecting the lively conversations that often accompany their consumption during festive celebrations. The variations across regions are numerous, with subtle differences in ingredients and shapes, making each batch a unique expression of culinary heritage.
This recipe will guide you through the simple yet rewarding process of making your own batch of these irresistible treats at home. From preparing the dough to achieving that perfect golden-brown crispiness, we'll cover every step, ensuring you create chiacchiere worthy of the highest praise. So, gather your ingredients and let's embark on a culinary adventure that will transport you to the heart of Italy's vibrant carnival spirit.
Tools Needed
- Mixer with flat beater and dough hook
- Pasta machine
- Dough cutter wheel
- Large bowl
Ingredients
- Cake flour
- Baking powder
- Sugar
- Salt
- Eggs: 3 + 1 yolk
- Grappa (or Sambuca)
- Vanilla extract
- Softened butter
- Water: 1-2 tablespoons (optional)
- Powdered sugar
- Vegetable oil
Step-by-Step Instructions
Step 1. Making the Chiacchiere Dough
- Add cake flour, baking powder, sugar, and salt to a bowl.
- Add lightly beaten eggs and an egg yolk.
- Add Grappa (or Sambuca).
- Attach the flat beater to the mixer and mix.
- Replace the flat beater with the dough hook.
- Add vanilla and softened butter.
- Knead the dough with the dough hook for about 15 minutes. Add 1-2 tablespoons of water if the dough is too dry.
- Shape the dough into a ball, cover, and let it rest for at least half an hour at room temperature.
Step 2. Rolling and Cutting the Dough
- Tear off a piece of dough, lightly sprinkle it with flour, and flatten it out.
- Feed the dough into the pasta machine, starting with the largest thickness setting. Fold the dough after each pass to even it out. Reduce the thickness progressively until it reaches 2 mm.
- Use a dough cutter wheel to even the edges and cut the dough into 5 x 10 cm rectangles. Make two slices in the middle of each rectangle.
- Let the rectangles rest for a few moments.
Step 3. Frying and Finishing
- Fry a few pieces at a time in hot oil (160-170°C) until golden brown. You can shape them while frying for a curlier effect.
Step 4. Serving
- Drain on oil-absorbing paper and sprinkle generously with powdered sugar.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- You can substitute Sambuca for Grappa.
- If you prefer, you can make the dough by hand.
Nutrition
- N/A
FAQs
1. Can I make the dough ahead of time?
Yes! The dough can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap. This allows the gluten to relax, making it easier to roll out.
2. What if my chiacchiere are not crispy?
This usually means they weren't fried long enough at the right temperature. Ensure your oil is hot enough (around 350°F/175°C) and fry them until they're a deep golden brown and puffed up.
3. Can I use a different type of fat for frying?
While vegetable oil is traditional and recommended, you can use other neutral-flavored oils with a high smoke point, like canola or peanut oil. Avoid using olive oil as it has a lower smoke point and strong flavor.
So there you have it – your own batch of crispy, delicious chiacchiere! These delightful treats are perfect for sharing with friends and family, adding a touch of Italian carnival magic to any occasion. Enjoy the sweet taste of tradition and the satisfaction of creating this beloved confection yourself.