These Italian carnival pastry fritters are made from dough that is cut into thin, rectangular sheets, which are then twisted into ribbons or kept flat with wavy borders. They are then deep-fried and usually finished with a sprinkling of powdered sugar.
Sometimes called angel wings due to their appearance, this carnival treat has many names depending on the region, and every region in Italy seems to claim chiacchiere as their own. The recipe for chiacchiere contains some alcohol, an ingredient that also changes by region: in Sicily they use Marsala, while grappa is traditionally used in the northern parts of the country.
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This very basic recipe was adapted from AccademiaItalianaCucina.it, and describes how chiacchiere is made in the northern Italian region of Lombardy. The dough contains no alcohol, and the frying is done in olive oil. The original name of the recipe, chiacchiere delle monache, or monk-style chiacchiere, was given because this pastry was originally prepared in convents as a treat offered to their benefactors.
Adapted from www.visittuscany.com, Tuscany's official tourism website, this recipe shows how chiacchiere are prepared in Tuscany. The dough is enriched with rum or grappa, and the frying is done with olive oil.
This recipe describes how to make chiacchiere the way they do it in Southern Italy. These crunchy pastries are often served with sanguinaccio, a luscious chocolate cream which was originally made with pig’s blood, an ingredient omitted from the modern recipes ever since it was banned in 1992. Instructions on how to prepare sanguinaccio are also included in this recipe.
This very basic recipe was adapted from AccademiaItalianaCucina.it, and describes how chiacchiere is made in the northern Italian region of Lombardy. The dough contains no alcohol, and the frying is done in olive oil. The original name of the recipe, chiacchiere delle monache, or monk-style chiacchiere, was given because this pastry was originally prepared in convents as a treat offered to their benefactors.