chiacchiere... fried carnival sweets

I did last year and I propose here again this recipe, because since I use the pasta roller machine to make the "chiacchiere" very thin, also flatten the dough (which is hard enough) has become quite a simple work to do. And when I fry them they are light as meringues, really impalpable. 

Ingredients for a large tray:

• 500 g all purpose flour
• 50 g caster sugar
• 1 vanilla bean                                                          
• zest of 1 lemon
• 50 g free range eggs
• 60 g yolks
• 100 g softened butter
• 0,5 dl white wine
• salt
• oil to fry
• icing sugar for dusting

How to make

1. Sift the flour with the sugar on the work surface, add a pinch of salt, the seeds of the vanilla, and grated lemon rind. Mix together the ingredients, make the fountain and in the center put the eggs. the yolks, the butter cut into small pieces, and wine. Knead all the ingredients vigorously with you hands until dough is smooth and consistent ( I put everything in a mixer). Make a ball and cover with a cloth for 20 minutes.  

2. Roll out the dough with a rolling pin and then with the pasta roller machine till 2mm thickness they come out perfect. With a toothed wheel make two incisions within the rectangles, paying attention not to reach the edges.

3. Heat the oil and when the temperature reaches 180 °C, take the "chiacchiere" in a hand turning them on themselves forming a twist, dip them 3-4 at a time into the pan. Fry turning them until golden. Let drain on paper towels. Serve them sprinkled with icing sugar. 

seriously rich chocolate cake by linda collister

This cake made with ground almonds and dark chocolate is flourless, beautifully dark rich and moist. My little son Alessandro cooked it almost by himself, so it's simple but absolutly divine.

Serves 8-10 :

• 100 g butter, diced
• 140 g best-quality dark chocolate
• 6 free range eggs
• 140 g ground almonds
• 1 tbs kirsch (optional)
• 85 g caster sugar
• cocoa powder for dusting

How to make:

1. Preheat the oven to 170 °C. Butter and line the base of a 23cm springform cake tin. Melt the butter and chocolate, stir until smooth, and leave for about 5 minutes to cool slightly. Stir in the egg yolks, ground almonds, and the liqueur, if using.

2. Put the egg whites into a bowl, add two or three lemon drops (the original recipe here wants the classical pinch of salt) and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture and fold in carefully the remainder.

3. Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm. Cool in the tin. Remove the cake and dust with cocoa powder.

It's ready!

Here is an elegant slice decorated with lemon glaze.