Chiacchiere

A classic of Italian tradition, the Chiacchiere are a typical dessert of Carnival period. Called also frappe, bugie, strufoli, each region has its own version. This dessert originated in ancient Rome, from the frictilia, a crunchy fried sweet cooked in February.

Servings: 30

Preparation Time: 40 minutes

Difficulty: Easy

Price: Low

Ingredients:

• 6 1/2 oz flour
• 1 egg
• 2 tablespoon butter
• 1/2 cup sugar
• 1 grated lemon rind
• 1 teaspoon baking powder
• Salt
• Frying oil
• Powdered sugar, honey or melted chocolate

Preparation:

Mix in the flour with melted butter, egg, sugar, lemon rind, baking powdered and a pinch of salt; knead the dough, spread it with some flour and let it rest for 15 minutes. Flatten the dough to a thin layer of 0.11, cut long strips with a pastry wheel and give them the shape you want. Fry the Chiacchiere in a pot with hot oil until brown. Drain them on absorbent paper and once warm sprinkle with powdered sugar, warm honey or melted chocolate.