Let’s prepare together the typical Carnival dessert in Italy.
Ingredients for 6 persons
220 g all purpose flour
25 g cold butter
2 tablespoons marsala (or brandy or sweet wine)
40 g sugar
1 lt. peanut oil
Time: 60 minutes
In a bowl pour the flour, sugar, eggs, cold butter, Brandy and grated lemon zest.
Knead everything together until you have a firm, smooth dough, shaping it into a ball. Let it rest for 30 minutes in the refrigerator in a bowl with a lid.
Divide the dough into 4 parts and roll them out giving them a rectangular shape and a thickness of 2mm. Cut the chiacchiere into horizontal ribbons.
Heat the oil in a high-sided frying pan until it reaches 170 degrees. To know if the oil is hot enough, dip a toothpick: if bubbles form around it, the oil is ready to be used.
Fry the chiacchiere, a little at a time, for a few seconds (5-7 seconds), until golden brown on both sides. Drain and let them dry in a bowl lined with paper towels.
Once cold, sprinkle them with powdered sugar and, if you like, cinnamon.
These are pastries that should be eaten immediately, otherwise they will get airy and lose their characteristic crispness. They will keep maximum 2 days under a glass baking bell (or in a brown paper bag, properly closed and stocked in a bread container).
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