Chiacchiere by @maritoemoglie_incucina

35 min

12 servings

🌾

500 g

Flour

🥚

3

Eggs

🧈

50 g

Butter

🍬

50 g

Sugar

🧂

1 g

Salt

🍷

250 ml

Dry white wine

🍋

1 lemon

Lemon zest

🫗

1 l

Oil

🍬

Icing sugar

  1. Combine
    • all-purpose flour
    • granulated sugar
    • salt

    Combine the all-purpose flour, granulated sugar, salt, and lemon zest in a large mixing bowl.

  2. Add
    • egg
    • butter
    • dry white wine

    Add the 3 eggs, melted butter, and dry white wine to the flour mixture. Mix until a uniform dough forms.

  3. Knead

    Knead the dough until smooth and homogeneous. Rest it for 15 minutes at room temperature.

  4. Roll

    Roll the dough into a very thin sheet, about 1 to 2 mm thick. Cut it into strips or rectangles with a pastry wheel.

  5. Heat
    • frying oil

    Heat the frying oil in a deep pan over medium-high heat. Fry a few dough pieces at a time until golden.

  6. Drain
    • Oil

    Lift the fried chiacchiere from the oil and drain them on paper towel. Repeat with all remaining dough.

  7. Serve
    • icing sugar

    Dust the cooled chiacchiere generously with icing sugar. Serve immediately.

Chiacchiere by @maritoemoglie_incucina

35 min

12 servings

🌾

500 g

Flour

🥚

3

Eggs

🧈

50 g

Butter

🍬

50 g

Sugar

🧂

1 g

Salt

🍷

250 ml

Dry white wine

🍋

1 lemon

Lemon zest

🫗

1 l

Oil

🍬

Icing sugar

Preparation Steps

  1. Step 1/7

    Combine the all-purpose flour, granulated sugar, salt, and lemon zest in a large mixing bowl.

    🌾all-purpose flour
    🍬granulated sugar
    🧂salt
    🍋lemon zest
    🥣large mixing bowl
    🥄wooden spoon

  2. Step 2/7

    Add the 3 eggs, melted butter, and dry white wine to the flour mixture. Mix until a uniform dough forms.

    🥚egg
    🧈butter
    🍷dry white wine
    🥣large mixing bowl
    🥄wooden spoon

  3. Step 3/7

    Knead the dough until smooth and homogeneous. Rest it for 15 minutes at room temperature.

    🥣large mixing bowl

  4. Step 4/7

    Roll the dough into a very thin sheet, about 1 to 2 mm thick. Cut it into strips or rectangles with a pastry wheel.

    🥖rolling pin
    🥐pastry wheel

  5. Step 5/7

    Heat the frying oil in a deep pan over medium-high heat. Fry a few dough pieces at a time until golden.

    🫗frying oil
    🥄slotted spoon

  6. Step 6/7

    Lift the fried chiacchiere from the oil and drain them on paper towel. Repeat with all remaining dough.

    🥄slotted spoon
    🧻paper towel

  7. Step 7/7

    Dust the cooled chiacchiere generously with icing sugar. Serve immediately.

    🍬icing sugar
    🧺fine-mesh sieve

Composition

Ingredients

Types

Eggs, Dairy, Seasonings, Beverages, Fruit

Ingredients

Flour, Eggs, Butter, Sugar, Salt, Dry white wine, Lemon zest, Oil, Icing sugar

Notes

Butter (melted), Dry white wine (one glass), Lemon zest (grated zest of one lemon), Oil (for frying), Icing sugar (for dusting)

Allergens

eggs, milk, sulfites

Dietetics

Dietary regimen

Vegetarian

Calories

285 kcal

Macro nutrients

Carbohydrates: 39g, Protein: 5g, Fat: 11g, Fiber: 1.3g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 90mg, Calcium: 22mg, Iron: 1.7mg

Vitamins

Vitamin C: 1mg, Vitamin A: 70µg, Vitamin D: 0.4µg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

large mixing bowl, wooden spoon, rolling pin, pastry wheel, slotted spoon, paper towel, fine-mesh sieve

Appliances

Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Carnival, Party, Afternoon snack, Celebration

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Flaky, Light, Crunchy

Flavors

Sweet, Buttery, Citrusy, Wine-infused

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store completely cooled chiacchiere in an airtight container,Keep in a cool, dry place,Add powdered sugar shortly before serving for the best appearance), fridge : 0 min (Not recommended because refrigeration softens the pastry), freezer : 30 days (Freeze uncoated and fully cooled in an airtight container,Re-crisp in a low oven before dusting with powdered sugar)