Baked Chiacchiere

A traditional treat of Carnival, chiacchiere are scraps of dough flavored in different ways, stretched thin, and fried in oil. Try this baked version.

Baked ChiacchierePhoto G. Giustolisi

In Italy, each festivity has its typical sweet. At Carnival, for example, the fried sweets are the tradition for excellence. Also in this case, each region has its sweets, some also very similar to each other but with a different name from area to area. The most famous Carnival’s sweet are the Chiacchiere (literally, “Small talks”) that change their name from North to South of the country, becoming Frappe, Crostoli or Cenci. They are mere scraps of dough flavored in different ways, stretched thin, and fried in oil. In recent time, the traditional recipe is also revisited with a more light, healthy cooking in oven.

My twist, with mild high quality extra virgin olive oil and brown rice unrefined flour, makes these Carnival sweets equally irresistible and suitable to be enjoyed by all.

Baked Chiacchiere
 
A traditional treat of Carnival, chiacchiere are scraps of dough flavored in different ways, stretched thin, and fried in oil. Try this baked version.
Author:
Ingredients
  • 250 g (9 oz) brown rice flour
  • pinch of sea salt
  • 50 g (2 oz) light brown sugar
  • pinch of organic baking powder
  • the rind of an organic lemon
  • 1 large organic beaten egg
  • 50 ml (2 fl oz) mild extra virgin olive oil
  • 1 tbsp Marsala dessert wine
  • 3 tbsp milk
  • icing sugar (optional) to taste
Instructions
  1. Mix the flour with the salt, sugar, baking powder and lemon rind.
  2. Add the egg, oil, dessert wine, milk and knead until a firm dough.
  3. Form a ball, cover with plastic wrap and let rest for 20 minutes at room temperature.
  4. Roll out the dough so thin and form rectangles with the toothed wheel cutter. Place the strips on a baking tray lined with baking paper.
  5. Bake, in preheated oven, at 180° C, in a preheated oven (350° F / Gas 4) for 10 minutes.
  6. Once warm, decorated with icing sugar.

 

Veronica Lavenia

Veronica Lavenia

Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.

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