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.
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