The upcoming holiday has always been one of the most joyful and goliardic known to the Western world, from ancient to modern.
Carnival is not only the celebration of children, who masquerade and color the cities by throwing confetti, but also of adults, who find with it the opportunity for an escape from reality and the chance to have fun in an unusual and original way.
But more than any other, this festival is eagerly awaited by the housewives, cooks, wives and mothers of Southern Italy, who, armed with a frying pan and boiling oil, are preparing to show off their proverbial culinary talents to present on their tables the carnival dessert par excellence: chiacchiere aka crostoli aka frappe.
The chiacchiere have a particular conformation: a strip of dough with zig-zag edging.
They can be dipped in black pudding, milk chocolate, white chocolate, dark chocolate and even honey.
The Amalfi Coast’s variation of limoncello, instead of white wine, is famous.
Below, we offer the recipe for chocolate ones, to lick your fingers together with family and friends on the craziest day of the year:
- 4 cups of all purpose flour
- 1/2 cup of bitter cocoa
- 4 tbsp of butter
- 3 tbsp of lard
- 1/2 tbsp of vanilla powder
- 1/2 cup of sugar
- 1/4 cup of white wine
- grated peel of 1 orange or lemon
- 4 eggs
- a pinch of salt
- oil for frying
For the coating:
- 1 cup of dark chocolate
- powdered sugar
Sift the flour together with the cocoa.
Pour the mixture onto the pastry board, add the room temperature butter, a pinch of salt, sugar, grated peel and eggs (one at a time).
Start kneading, adding, then, the vanilla powder and wine.
Knead all the ingredients, until the dough is elastic and smooth.
Let the mixture rest in the refrigerator for 30 minutes.
Flatten the dough and with a small toothed wheel cut it into strips.
If desired, score each chatter in the center with one or two cuts.
Fry in very hot oil in a very high-sided pan.
Drain on paper towels.
Arrange the chiacchiere on a work surface.
Melt the dark chocolate in a double boiler along with two tablespoons of milk.
Pour the melted, warmed chocolate into a thin-mouthed sac â poche.
Drop the chocolate in a drizzle, haphazardly, over the chiacchiere.
Allow to cool and dust the chiacchiere with powdered sugar.
Should the dough be excessively stiff, add a couple of tablespoons of milk.
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