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.
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.
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.
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