Le Chiacchiere: the typical dessert of the APULIAN Carnival. original version

The famous Chiacchiere are delicate, crumbly and fragrant puff pastry desserts typical of the Carnival period, traditional in various regions of Italy so much so that they take on different names depending on the area (frappe, lie, donzelle, cenci etc...); in Puglia they are strictly called "Chiacchiere" and are prepared essentially like cartelate: 00 flour, eggs, oil, sugar and salt, all mixed with dry white wine.

They are garnished with plenty of icing sugar or with fig or grape vincotto in the typically Apulian variant.

INGREDIENTS FOR CARNIVAL CHATTER

• 500 gr. of “00” flour
• 90 ml of white wine
• 80 gr. of sugar

extra virgin olive oil

• 2 eggs

a pinch of salt

seed oil (for frying)

• 100 cc of water

icing sugar and/or vincotto to taste (for garnish)

PREPARATION

Sift the flour into a well on a pastry board and pour the previously beaten eggs, salt, sugar, oil, water and white wine into the center.

Start working with your fingertips trying to mix the liquid ingredients with the surrounding flour. Once the eggs have been mixed, mix thoroughly, adding the wine little at a time; continue until you obtain a smooth but consistent dough. Leave the dough to rest covered for two hours.

Once the necessary time has elapsed, roll out the dough with a rolling pin until you obtain a very thin sheet: the thinner the dough, the better the final result.

Using a knurled wheel, cut the chiacchiere into the desired shape: long and narrow with a cut in the center or wider with two cuts in the centre.

Place the chiacchiere on a floured tray to prevent them from sticking and let them dry; repeat the operation until all the dough available has been used up.

In the meantime, heat the oil in a deep pan and proceed with the frying: immerse the chiacchiere in the boiling oil for a few minutes and, as soon as they are slightly golden with lots of air bubbles on the surface, drain them.

Let them cool on a tray with absorbent paper to dry the excess oil, decorate with vincotto or icing sugar or both, depending on your taste, and serve.

It is advisable to consume the chiacchiere as soon as they are ready but it is also possible to store them for 2-3 days in a paper bag.