Chiacchiere #italy #cooking #italiancuisine #cook #recipe #food #dessert

Chiacchiere
Carnevale is here, and that means one thing—chiacchiere season! These crispy, golden pastries are a must during this festive time in Italy, and Mama’s homemade version is pure perfection. Light, flaky, and dusted with just the right amount of powdered sugar, they melt in your mouth with every bite. In Calabria, as in many parts of Italy, no Carnevale celebration is complete without them. The scent of lemon and fried dough fills our home, bringing back all the memories.
Who else grew up eating chiacchiere for Carnevale? 🎭✨

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Ingredients:
• 3 large eggs
• 4 cups all-purpose flour, plus extra for dusting
• 4 oz Grasi white wine
• 4 oz vegetable or light olive oil
• Juice and zest of 1 lemon
• 3 tbsp granulated sugar
• Pinch of baking powder
• Neutral oil, for frying
• Powdered sugar, for dusting

Instructions:
1. In a stand mixer fitted with a dough hook, combine the eggs, flour, white wine, oil, lemon juice, lemon zest, sugar, and baking powder. Mix until a smooth, elastic dough forms.
2. Wrap the dough in plastic wrap or a clean tea towel and let it rest at room temperature for 10 minutes.
3. Lightly flour a work surface. Using a pasta machine, roll out the dough, beginning at the thickest setting and gradually reducing to setting #6 for a thin, delicate texture.
4. Cut the dough into strips using a fluted pastry cutter or sharp knife.
5. In a deep pan, heat oil over medium-high heat until it reaches 350°F (175°C). Fry the dough strips in batches, turning occasionally, until golden brown and puffed.
6. Remove with a slotted spoon and drain on a paper towel-lined tray.
7. Allow the chiacchiere to cool completely before dusting generously with powdered sugar. Serve and enjoy!