- Prep Time
- Cook Time
- Difficulty Level Easy
Chiacchiere di Carnevale
Chiacchiere (also called Crostoli or Frappe) are Italian fried cookies known as Angel Wings thanks to their ribbon-like shape. These crispy strips of deep fried pasta dough are so light; you will find it hard to stop at one! Sprinkled with powdered sugar, chiacchiere (crostoli) are traditionally enjoyed for Carnevale, a celebration held before lent – but in my opinion, they should be relished all year around!
Watch the Chiacchiere (Crostoli) video recipe:
- 500g – 16 oz Plain flour
- 1 egg yolk
- ½ glass sunflower oil
- 1-1 ½ glasses of white wine
- Pinch of sugar
- Pinch of salt
- Pasta machine
- 1 x chopping board (or breakfast bench to knead the dough)
- 1 x large bowl
- 1 x small-medium size deep saucepan (for frying)
- 1 x fork
- 1 x ravioli cutter
- 1 x slotted kitchen turner
- To make your chiacchiere di carnevale (crostoli), pour 500g plain flour on to a board or breakfast bench.
- Make a well in the centre using your hands.
- Pour an egg yolk (only) into the well and mix using a fork.
- Add ½ glass of sunflower oil.
- Sprinkle in a pinch of sugar and then a pinch of salt, and mix well.
- Add up to 1 glass of white wine and begin to combine all of the ingredients using your hands.
- Slowly but surely knead the chiacchiere dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
- If you are finding the dough dry and hard, add some more white wine.
- Once the ball of chiacchiere dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside.
- Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
- Remove the large bowl from covering the dough and cut a small piece from the end of the dough to start making the individual chiacchiere.
- Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a strip of dough and it is thin (but not too thin!) and smooth.
- Sprinkle some flour onto your board and pass the strip lightly through it on both sides.
- Using the ravioli cutter, slice small rectangular strips and then pinch it in the middle using two fingers to create “bow” shaped chiacchiere.
- Heat up a good portion of olive oil in a small, deep pot.
- Add several chiacchiere (crostoli) into the pot and fry them for less than a minute.
- Turn each crostoli over using a slotted kitchen turner to make sure it has cooked through and once they have slightly browned in colour, transfer them onto a plate with paper towels.
- Let the towels absorb the oil.
How to serve:
Transfer the chiacchiere to a serving plate and dust with icing sugar – you can enjoy them with or without but I say the sweeter the better!
Italian Fried Cookies Chiacchiere di Carnevale (Mardi Gras Recipe)
VINCENZO’S PLATE TIP: An alternate way to serve them is with cinnamon sprinkled on top…YUM!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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