Carnival chatter, or frappe, has a rather ancient origin. We are even talking about "frictilia", desserts from the Roman era, fried in pork fat.
At the time, sheets were rolled with eggs and flour, to celebrate the Saturnalia, which was equivalent to our Carnival.
The chatter of carnival
Carnival chats are inevitable for this holiday, in fact, they are present in all supermarkets already at the end of January. Considering that it is a poor dessert, few ingredients are needed for the recipe, however there are many variations. L'dough necessary for a fair amount of small talk, it needs 500 gr. of flour, 80 gr. of sugar, 50 gr. of butter, and 3 eggs.
Some add marsala, others add a little white wine depending on the region. Some instead wet the dough with grappa. Others add flavored orange peel, lemon or even beetroot. The procedure does not differ from the dough of homemade pasta, simply, the dough should be left to rest for a while. It would be a good idea to get some eggs bought from the farmer, which give the dough a beautiful bright yellow color. Finally, the dough must be pulled, or you can use the hand crank machine.
Recipe of frappe or carnival chatter
You must equip yourself with a knurled wheel, with which you will make strips to knot and fry in hot oil. By letting the dough rest and leafing through the cookbooks you will find interesting stories. For example, Apicius, a refined ancient gourmet, wrote about this recipe in "De re coquinaria": “Fritters made from eggs and spelled flour cut into bite-sized pieces, fried in lard and then dipped in honey”. Instead, a legend says that they are called chatter, because they are born after one "chat".
With the bubbles, golden, crumbly, and intertwined with a knot, once cut, they must end up in the boiling oil. The frappe, with the characteristic of being slightly knurled at the edges, should be left to drain on absorbent paper. The variants then change a bit from one region to another. Some like them thin, and others heavily seasoned with chocolate and more.
Carnival sweets
The Carnival frappe, however, must have the aforementioned bubbles, a sign of a good pastry. Once, the frappe or chiacchiere of Carnival were fried in lard. Today a light seed oil is preferred and then chocolate flakes on top. There are even those who prefer baking. You can try, however, the result is very different from one good frying. The frappe can be covered with cocoa, honey, or with dark chocolate pours.
But once upon a time, chocolate was nothing more than black pudding, because nothing else could be afforded in the countryside. There is a stuffed variant of this carnival dessert. In this way they are transformed in bundles filled with many chopped hazelnuts. Some add ground almonds, walnuts, pistachios, and various types of creams.
Fry the frappe
Of course, the taste and tradition changes from region to region. Keep in mind that once fried, the frappe can be kept for weeks. If they are stored in a cool and dry place, perhaps in a food container or in a bread holder, they can be stored very well.
Finally, it cannot be missed a nice sprinkling of icing sugar, and the Carnival chatter acquires perfume fantastic. In any case, if you can't do it at home, chatter can be found in all supermarkets and also in patisserie of course. In the carnival period they are present throughout the national territory. Despite the many variations, the basic recipe does not differ significantly. Good work and good frying!
photo source - Silvia Aiuti
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