Chiacchiere di Carnevale (Italian fried pastries)

Chiacchiere are a delicious Italian fried pastries. A sweet and aromatic dough cut into thin ribbons and fried until crispy to indulge yourself during Carnevale.

What are Chiacchiere?

Chiacchiare are thin rectangles of dough deep fried in olive oil or pork lard. They are particular made to celebrate the Carnevale (Italian Carnival). All around the country you’ll find every bakery, coffee shop or supermarket that sell those in small packages to bring home, alongside with other Carnival treats.

Many people here in Italy still love to make them at home too because they’re pretty simple to prepare.

Recipe origin

The recipe origin is very ancient, back at the time of Saturnalia (the pagan festival predecessor of Carnival) when the romans used to prepare a simple dough with flour and water and cut it into thin rectangles that they fried in pork lard.

Chiacchiere are also know with other names, here in Rome they’re called Frappe, and in other regions you can find them as Bugie, Cioffe, Sfrappole, Stracci, Crogetti to name just a few.

Step by Step Recipe

*The ingredients list with the quantities can be found below, in the recipe card.

Place the flour on a working surface, add baking powder, sugar and then salt. Make a well and crack the eggs.

Add vanilla extract and then pour the grappa (see notes). With a fork start integrating the ingredients you placed in the middle.

Preparing the flour with sugar and salt, then beating the eggs inside the flour well.

Add the pork lard and using a spatula start mixing the ingredients just until combined.

Combining the flour and wet ingredients with hands.

Now, with your hands, knead for about 15 minutes or until you achieve a smooth and elastic dough.

Make a ball, wrap with cling film and leave it to rest for about 1 hour to allow the gluten to develop.

The dough already smooth and soft.

Lightly flour a working surface and roll the dough to achieve a very thin sheet (about 3 mm/ 0,40″), just as you’d do for lasagna sheets. You can also use a pasta machine.

Cut the dough with a fluted raviole wheel into large rectangle about 18×7″ (45x18cm). Now cut that rectangle longwise in two parts, obtaining two strips of dough.

Rolling the dough with a rolling pin. Cutting the dough in two rectangles.

Cut each strip into 8 rectangles, obtaining 16 in total from the dough. Make to each rectangle two small cuts longwise in the middle, that is the typical shape for Roman Frappe.

Cutting the dough into small rectangles and making two small cuts in the middle of each rectangle.

Heat a good amount of oil (see notes) in a frying pan over low heat. Fry the chiacchiere 3-4 at time until crispy and golden. Place them on a lined paper plate to drain the excess of oil.

Frying the chiacchiere.

Dust chiacchiere with confectioner’s sugar on both sides and serve warm.

How To Store

If you have leftovers or just want to bring those delicious treats to friends and family, place them in an airtight container or a zipped bag. Chiacchiere can last up to 4 days in the kitchen counter.

Recipe Notes

  • Roman frappe are typically fried with olive oil or pork lard when making them at home. However, many pastry shops now prefer to fry those with other types of oil, such as peanut, sunflower seed, corn, etc.
  • Always work in batches, frying a few pieces at a time, because too many together can lower the temperature of the oil and burn easily the chiacchiere.
  • Omit grappa if you don’t like alcohol or don’t have it at home. Or you can also replace it with other alcoholic beverage.
  • You can also use a stand mixer to make the dough, this will decrease the processing time for this recipe.

More Italian Desserts

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Italian Fried Pastries (chiacchiere) piled.

Chiacchiere (Italian fried pastries)

Chiacchiere are a delicious Italian fried pastries. A sweet and aromatic dough cut into thin ribbons and fried until crispy to indulge yourself during Carnevale.
PREP 30 minutes
COOK 10 minutes
TOTAL 1 hour 40 minutes
No ratings yet
Print Pin Rate
Servings: 16

Ingredients 

  • 1 ⅔ cup (250 gr) All purpose flour
  • 2 Tbsp (25 gr) Lard (room temperature)
  • 2 ½ Tbsp (35 gr) Sugar
  • 2 medium eggs
  • 1 Tbsp Grappa (see notes)
  • ½ tsp Vanilla extract
  • ½ tsp Baking powder
  • Oil for frying
  • Congectioner's sugar (for dusting)
  • 1 Pinch of salt

Instructions

Make the dough

  • Place the flour on a working surface, add the baking powder, sugar and then salt. Make a well and crack the eggs (see notes).
  • Add vanilla extract and then pour the grappa (see notes). With a fork start integrating the ingredients you placed in the middle.
  • Add the pork lard and using a spatula start mixing the ingredients just until combined.
  • Now, with your hands, knead for about 15 minutes or until you achieve a smooth and elastic dough.
  • Make a ball, wrap with cling film and leave it to rest for about 1 hour to allow the gluten to develop.

Roll & Cut

  • Lightly flour a working surface and roll the dough to achieve a very thin sheet (about 3 mm/ 0,40″), just as you’d do for lasagna sheets. You can also use a pasta machine.
  • Cut the dough with a fluted raviole wheel into large rectangle about 18×7″ (45x18cm).
  • Now cut that rectangle longwise in two parts, obtaining two strips of dough.
  • Cut each strip into 8 rectangles, obtaining 16 in total from the dough. Make to each rectangle two small cuts longwise in the middle, that is the typical shape for Roman Frappe.

Fry

  • Heat a good amount of oil (see notes) in a frying pan over low heat. Fry the chiacchiere 3-4 at time until crispy and golden.
  • Place them on a lined paper plate to drain the excess of oil.
  • Dust chiacchiere with confectioner’s sugar on both sides and serve warm.

notes

  • Roman frappe are typically fried with olive oil or pork lard when making them at home. However, many pastry shops now prefer to fry those with other types of oil, such as peanut, sunflower seed, corn, etc.
  • Always work in batches, frying a few pieces at a time, because too many together can lower the temperature of the oil and burn easily the chiacchiere.
  • Omit grappa if you don’t like alcohol or don’t have it at home. Or you can also replace it with other alcoholic beverage.
  • You can also use a stand mixer to make the dough, this will decrease the processing time for this recipe.
Nutrition
Calories: 113kcal
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