A Traditional Italian “Carnevale” Recipe

WHAT IS CARNEVALE?

“Carnevale” means Carnival in Italian. When we talk about Carnival, we all probably imagine the traditional Venetian masks that run through the streets of the cities of Venice. In reality, Carnival is much more.
Carnival is one of the most awaited and celebrated traditional Christian feasts throughout Italy from Venice and Viareggio to the Sicilian cities. It is celebrated before Lent, the 40-day period before Easter, during which no meat is eaten.

The celebrations, which have ancient origins dating back to the Roman Saturnalia, are often held in public parades in which playful and imaginative elements dominate, in particular, the distinctive and characterizing element is the use of masking.

Each city is characterized by its parades full of representative floats, games, competitions. The most famous celebrations are those of Venice, Viareggio, Fano, Ivrea.

Of course, where there is a party, traditional sweets cannot be missing. Each region has its own traditions and typical foods, but there is a sweet that is eaten throughout the whole of Italy during the Carnival:

LE CHIACCHERE

The Chiacchere are a typical Carnival sweet, easy and quick to prepare.

Let’s see the recipe:

INGREDIENTS FOR 40 CHIACCHERE:

00 flour 500 g
Sugar 70 g
Butter (room temperature) 50 g
Eggs (about 3 medium) 175 g
Yolks (about 1) 15 g
Grappa Riserva Antica Valle Francescana 30 g
Powdered yeast for cakes 6 g
Vanilla bean 1
Salt up to 1 pinch

TO SPRINKLE
Powdered sugar to taste

HOW TO PREPARE:

1. To prepare Chiacchere, sift the flour together with the yeast and pour it into a stand mixer fitted with a spatula attachment. Add sugar, salt, previously beaten eggs and grappa. Mix all the ingredients well.

2. Replace the spatula with the hook attachment, add the vanilla bean seeds and butter, then continue kneading for 15 minutes until a homogeneous mixture is obtained which should be firm, but fairly soft to the touch. If necessary, you can add 1-2 teaspoons of water.

3. Transfer the dough onto a work surface, and quickly shape it into a ball.

4. Wrap the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.

5. Next, divide the dough into portions of about 5 oz (150 g) each and start kneading each individually. Flatten a first portion slightly with the palm of your hand 8, sprinkle it with flour and roll it out with a pasta machine set to the widest thickness.

6. Fold the short sides of the strip of dough towards the center, then continue to roll it out using an increasingly thinner setting on the pasta machine each time, until it reaches a thickness of 0.88 “(2 mm)
Do the same with the remaining portions of dough.

7. Let the rolled dough rest for a few minutes and in the meantime bring the oil to a temperature of 300 ° F (150-160 ° C).

8. Using a pastry wheel, cut the dough into 2-inch x 4-inch (5 x 10 cm) rectangles and make two central cuts on each shape, parallel to the long side on each one.

9. As soon as the oil has reached the right temperature, dip 2-3 rectangles of dough with the help of a skimmer and cook them turning them on both sides until they are golden brown.

10. Drain the fritters on a paper towel. Once they are cold, place them on a plate and sprinkle them with plenty of sifted powdered sugar.

Your Chiacchere are ready.