What Carnival would it be without the Chatterers? These are truly special, because the recipe is from the master Iginio Massari, a guarantee of excellent success. Very interesting is the use of fresh cream and rum in the dough, which give an extra touch. To obtain a good result, monitor the frying oil, which must always be around 175 ° C.
Time of realization: 40 minutes + rest
Degree of difficulty (1 to 5): 1
Ingredients
150 g of whole eggs
20 g of yolks
5 g salt
40 g of sugar
25 g of cream
50 g of rum at 40 °
zest of one lemon
500 g of 00 flour
Procedure for making the Chiacchiere (Iginio Massari)
Pour the flour, sugar and salt into the glass of the mixer, then add the liquids, cream, rum and lightly beaten eggs, grate the yellow part of the lemon as well.
Start kneading with the hook until you get a smooth dough, then cover it with cling film and let it rest in the refrigerator for 1 hour.
Roll out the dough to about 1 mm, cut squares with a wheel and fry them in deep peanut oil at 175 ° C.
Drain the chiacchiere well and put them to dry on absorbent paper, move them to a nice large plate and sprinkle them with vanilla icing sugar.
The recipe was made by Roberta Tomba.
based on 9 Review (s)
