Today a sweet that we make on carnival period, APULIAN RECIPE OF FRIED CARNIVAL CHIACCHIERE . They are crunchy pastry with little bubbles on it and they have a different name in every city that they are made, for example in Apulia we call it chiacchiere, in other cities they call it frappe, bugie or cenci etc etc. A real crumbly sweet that you will get by making a super thin pastry that you will fry it, but if you prefer you could also cook in the oven.
Here Below the recipe.
Ingredients Apulian recipe of fried carnival chiacchiere
Tools
Steps Apulian recipe of fried carnival chiacchiere
I worked the compound with a planetary but if you don’t have it you can also work it all with your hands pouring all on a work plane. I have planetary that help me a lot. So, put all of the ingredients on the planetary .(1)Work it all until you will have a soft dough (2)
Pour the dough on a work plane and work it with your hand to make your dough smooth and create a circle form with it. Now you can let it rest in the fridge for 30 minutes (3).
Take a piece of the dough and pass it few times in a sheeter, I started with a thickness of 1 MM, i rolled it and passed it again in the sheeter for at least 3 times with a thickness of 2 and, in the end, of 3 until I had a super thin dough (4).
Cut it in the form that you desire by making some little horizontal cuts on every chiacchera (5).Fried it in aboundous peanut seed oil (6)
Cover your chiacchere with powdered sugar and serve it
Varied doses for servings