Chiacchiere

Chiacchiere

For those of you who joined us a couple weeks ago on our Instagram Live when we made fresh chiacchiere, this is the full video with the recipe ❤️

Mama actually asked me the other day, “Ma dov’è il video?”… and that’s when I realized I never uploaded it 😩😂 So if you were waiting for it, my apologies! Sometimes between working a full time job, filming and trying to keep up with Mama in the kitchen… things slip through the cracks

But here it is — and trust me, it was worth the wait♥️

If you’ve never had chiacchiere, they’re one of those classic Italian treats that are simple but absolutely irresistible. Light, crispy ribbons of fried dough with a little lemon, a touch of wine in the dough, and a generous snowfall of powdered sugar. When they come out of the oil golden and delicate, they’re almost too beautiful to eat… almost 😅

We hope you enjoy them as much as we did. And if you make them, tag us so Mama can see!

#thatladyanna #chiacchiere

Ingredients:
• 3 large eggs
• 4 cups all-purpose flour, plus extra for dusting
• 4 oz Grasi white wine
• 4 oz vegetable or light olive oil
• Juice and zest of 1 lemon
• 3 tbsp granulated sugar
• Pinch of baking powder
• Neutral oil, for frying
• Powdered sugar, for dusting

Instructions:
1. In a stand mixer fitted with a dough hook, combine the eggs, flour, white wine, oil, lemon juice, lemon zest, sugar, and baking powder. Mix until a smooth, elastic dough forms.
2. Wrap the dough in plastic wrap or a clean tea towel and let it rest at room temperature for 10 minutes.
3. Lightly flour a work surface. Using a pasta machine, roll out the dough, beginning at the thickest setting and gradually reducing to setting #6 for a thin, delicate texture.
4. Cut the dough into strips using a fluted pastry cutter or sharp knife.
5. In a deep pan, heat oil over medium-high heat until it reaches 350°F (175°C). Fry the dough strips in batches, turning occasionally, until golden brown and puffed.
6. Remove with a slotted spoon and drain on a paper towel-lined tray.
7. Allow the chiacchiere to cool completely before dusting generously with powdered sugar. Serve and enjoy!