How to Make Chiacchiere: A Step-by-Step Guide to Crispy Italian Carnival Treats

Chiacchiere, also known as angel wings, Italian bow ties, or bugie (meaning “little lies” in Italian), are a delightful treat that heralds the arrival of Carnival season in Italy. These crispy, delicate pastries are fried to golden perfection and dusted with powdered sugar, offering a delightful crunch in every bite. Whether you call them chiacchiere, crostoli, or frappe, one thing remains certain – these addictive treats are surprisingly easy to make at home.

Let’s Gather Our Ingredients:

• 3 cups (360g) all-purpose flour, plus extra for dusting
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup (60ml) dry white wine (optional, but adds crispiness!)
• 1 tablespoon (15ml) olive oil, plus extra for frying
• 1 teaspoon vanilla extract
• Zest of 1 lemon or orange (optional, for added fragrance)
• Powdered sugar, for dusting

Tools of the Trade:

• Large mixing bowl
• Rolling pin or pasta machine
• Sharp knife or pastry wheel
• Slotted spoon or spider strainer
• Paper towels or wire rack
• Large, heavy-bottomed pot or deep fryer

Time to Get Baking!

Step 1: Creating the Dough

1. In your large mixing bowl, whisk together the flour, sugar, and salt.
2. Create a well in the center of the flour mixture. Crack the eggs into the well, then add the white wine (if using), olive oil, vanilla extract, and citrus zest (if using).
3. Gradually incorporate the wet ingredients into the dry ingredients, using a fork or your hands, until a dough starts to form.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough feels dry, add a teaspoon of water at a time until it comes together. If it feels sticky, add a sprinkle of flour.
5. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

Step 2: Shaping the Chiacchiere

1. Divide the dough into 4 equal portions. Keep the unused portions covered with plastic wrap to prevent drying.
2. On a lightly floured surface, roll out one portion of dough very thinly, aiming for a thickness of about 1/8 inch or even thinner. If using a pasta machine, start on the widest setting and gradually work your way down to the second-to-last setting.
3. Once rolled out, use a sharp knife or pastry wheel to cut the dough into desired shapes. Traditional chiacchiere are rectangles with two slits cut in the center, but you can get creative with triangles, diamonds, or even use cookie cutters for festive shapes!

Step 3: Frying Time!

1. Heat about 2 inches of olive oil in a large, heavy-bottomed pot or deep fryer over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil – it should sizzle and float to the surface immediately.
2. Carefully lower a few pieces of dough into the hot oil at a time, making sure not to overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown and puffed.
3. Use a slotted spoon or spider strainer to remove the fried chiacchiere from the oil, allowing any excess oil to drip back into the pot.
4. Transfer the fried chiacchiere to a plate lined with paper towels or a wire rack to cool completely.

Step 4: The Sweet Finish

1. Once the chiacchiere have cooled completely, generously dust them with powdered sugar. For an extra touch of sweetness, you can also sprinkle them with cinnamon sugar or drizzle with melted chocolate.

Dusting chiacchiere with powdered sugar

Tips & Tricks for Perfect Chiacchiere:

• Don’t overwork the dough: Kneading for too long can result in tough chiacchiere.
• Roll it thin: The thinner you roll the dough, the crispier the chiacchiere will be.
• Temperature control is key: Maintain a consistent oil temperature throughout the frying process to ensure even cooking and prevent greasy chiacchiere.
• Get creative with toppings: While powdered sugar is classic, feel free to experiment with different flavors and decorations!

FAQs

Q: Can I bake chiacchiere instead of frying them?

While frying is the traditional method, you can bake chiacchiere for a slightly healthier option. Preheat your oven to 350°F (175°C) and bake the chiacchiere on a baking sheet lined with parchment paper for about 8-10 minutes per side, or until golden brown.

Q: How should I store leftover chiacchiere?

Store any leftover chiacchiere in an airtight container at room temperature for up to 2 days.

Enjoying chiacchiere with family

There you have it – a taste of Italy in your own kitchen! Now, gather your ingredients, put on your apron, and let the sweet aroma of homemade chiacchiere fill your home. Buon appetito!