Chi­ac­chiere di Carnevale

Q Magazine - - Cuisine -

The chat­ter, crumbly, crunchy and del­i­cate flakes typ­i­cal of the Car­ni­val pe­riod, sprin­kled with pow­dered sugar. Also call let­tuces, rags, dam­sels, frappe, sfrap­pole, cros­toli, galani, gale, lies, nun rib­bons, knots of love, in­trigues. There are dif­fer­ent vari­a­tions as well as for the in­gre­di­ents also for the shape of rum­bling rhom­bus, square, knot­ted strip, flower.


250 of flour, 50 sugar, 1 egg, 25 but­ter, 1 | 2 glass of liqueur, grated orange peel or un­treated lemon, a pinch of salt and pow­dered sugar.


Sift the flour, add the sugar, the salt, the beaten egg, the liqueur (or rum, the marsala, the brandy, lemon or orange liqueur), vanilla bean or the grated orange or lemon zest and but­ter. Work un­til the in­gre­di­ents are well mixed, it must be mal­leable.

Leave the loaf formed at room tem­per­a­ture for at least 30 min­utes. Roll out and pass each sin­gle sheet with the pasta maker set to the widest thick­ness and then to the penul­ti­mate. With a scal­loped cut wheel, cut rec­tan­gles or the shape you want, prac­tice on each two cen­tral cuts, par­al­lel to the long side.

Fry each chat in oil at a tem­per­a­ture of 150-160 °, turn them after a few min­utes, just golden on both sides, re­move them and place them on ab­sorbent pa­per.

Be­fore serv­ing, sprin­kle with ic­ing sugar and ac­com­pany with a glass of Limon­cello, No­cino, Liquor with lau­rel.

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