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The recipe for these common carnival fried pastry or frappe is similar across Italy, but regional dialects and slight variations have led to a handful of local names.
500 gr. 00 flour
1 egg and two yolks
30 gr. Extra virgin olive oil
1 white dry wine
1 lt. d'olio di olio extra vergine di oliva (frying)
Pour the flour onto a suitable work surface and mix in the sugar, salt and a couple of spoons of the wine of choice, along with the whole eggs.
Create a soft pastry and put it to one side for around 15/20 minutes.
Then roll the pastry into a thin 'sfoglia'.
Cut out the chiacchiere to your preferred shape with a knife and fry in hot olive oil.
When they are a golden colour, remove and place on absorbent kitchen paper.
Finish by presenting all the chiacchiere on a single serving tray and sprinkled with copious caster sugar.