Chiacchiere
Thu, 2 February 2023
Chef Alberto Rossi makes Chiacchiere - sweet pastries for Italian Carnival
INGREDIENTS:
500 gr “00” Flour
50 Gr Butter
3 Whole Eggs + 1 Egg yolk
1 Vanilla pod
Zest from ½ Lemon
Pinch of Salt
70 Gr Sugar
6 Gr Baking Powder
Grappa/Cointreau
INSTRUCTIONS:
In a mixer. Put in the flour, sugar, soda, salt and grappa; mix with the hook attachment and add the eggs.
Once it is all mixed, add the vanilla and the butter. Change to Leaf attachment and mix until the dough gets together.
Wrap in cling film and rest in the fridge for at least 30 minutes.
Once ready to start making them, use either a Pasta Machine or a rolling pin.
Make the pasta thin, more or less 2mm, cut rectangular, approx. 5 cm x 10 cm.
Have the oil to a temperature of 160 C and deep fry them until golden in colour.
Put on Paper Towel to absorb the extra oil and dust with Icing Sugar before serving.
