Copyright 2009 - Ireaditalian.com - All Rights Reserved
Frictilia

In ancient Rome, during the same months in which people celebrate carnival today, Romans used
to make
frictilia. These were sweets fried in lard that were used to celebrate the end-of-winter
festivals.

Today Italians still make frictilia with just a few variations, and they call them
chiacchiere.

The recipe for chiacchiere (deep fried sugar powdered cookies) can be found all over Italy under
different names:
chiacchiere (gossips or chit chats) in Lombardia, frappe in Lazio and in Umbria,
bugie (lies) in Piemonte, crostoli in Friuli, cenci (rags) in Toscana, galani in Veneto, lattughe
(lettuce leaves) or
sfrappole in Emilia, etc. The only difference among all the different recipes is
usually the kind of liquor that is added to the ingredients. This can be marsala, anise liquor, or
white wine.

Recipe for Chiacchiere

Ingredients for 6 people:

•        1 3/4 cups all purpose flour
•        2 tablespoons unsalted butter (room temperature)
•        1 1/2 tablespoons of sugar
•        2 eggs
•        a pinch of salt
•        optional: one or two tablespoons of your choice of liquor
•        1/3 cup powdered sugar for dusting

Preparation Time: 10 minutes + 1 hour resting time
Cooking Time: 10 minutes (fried) or 12 minutes (baked)


Mix all the ingredients (except for the powdered sugar) adding the flour a little at a time and make a
fairly stiff dough.
Knead the dough thoroughly and add more flour if it comes out too soft. Flour it, cover it and let it
rest for about one hour.
After the resting time roll the dough out into an eighth-of-an-inch-thick sheet on a lightly floured
work surface. Cut the sheet of dough into strips using a pastry wheel or ravioli cutter. Make
chiacchiere by cutting the strips of dough into small pieces, about one inch wide and four inches
long.

Time to cook the chiacchiere!

You have two options:

•        deep fry them in hot oil, turning them once, till they are golden brown and drain them on a
plate with absorbent paper towels or...
•        bake them on a cookie sheet lined with parchment paper in a 350° F preheated oven till they
are puffed and lightly golden (about 12 minutes).
Dust the chiacchiere with powdered sugar after they have cooled to room temperature.


Chiacchiere are best when served immediately, but they can be stored in an airtight container for
one day.


Excerpt from the new book:              Carnevale Italiano - Italian Carnival
                                               An introduction to one of Italy's most joyful celebrations
 
Ricetta per le Chiacchiere di Carnevale

Ingredienti per 6 persone:

•        225 gr di farina
•        25 gr di burro (a temperatura ambiente)
•        50 gr di zucchero
•        2 uova
•        un pizzico di sale
•        facoltativo: uno o due cucchiai di liquore
•        40 gr di zucchero a velo

Tempo di preparazione: 10 minuti + 1 ora (per far riposare l’impasto)
Tempi di cottura: 10 minuti (frittura) o 12 minuti (cottura al forno)

Mischiare tutti gli ingredienti (ad eccezione dello zucchero a velo) aggiungendo la farina un pò per
volta e fare un impasto piuttosto duro.
Impastare bene e a lungo, aggiungendo ancora farina se l’impasto risulta troppo mollo. Infarinare l’
impasto e lasciarlo riposare, coperto con uno strofinaccio, per circa un’ora.
Stendere l’impasto su di una superficie leggermente infarinata e creare una sfoglia alta circa 3 mm.
Tagliare la sfoglia a strisce usando una rotellina dentata (quella che si usa per tagliare i ravioli).
Fare le chiacchiere tagliando le strisce di sfoglia in pezzi più piccoli, larghi circa 5 cm e lunghi circa
7cm.

È arrivato il momento di cuocere le chiacchiere!

Puoi farlo in due modi:
•        friggile in olio caldo, girandole una volta, finchè non sono belle dorate e scolale su di un
piatto ricoperto di carta assorbente.
•        cuocile in forno dopo averle messe su una teglia ricoperta con carta da forno, in forno già
caldo, a 180° C per 12 minuti. Le chiacchiere saranno pronte quando saranno gonfie e dorate.
Spolverare le chiacchiere con zucchero a velo quando si saranno raffreddate.

Le chiacchiere sono più buone se vengono mangiate subito, ma possono anche conservarsi per
un giorno se messe in un contenitore a chiusura ermetica.

Tratto dal libro: Carnevale Italiano - Italian Carnival (testo bilingue italiano-inglese)
map of Italy
italian painting
Colosseum in Rome
RECIPES
 


HOME
  RESOURCES
Read it now!
Sing along and color!
Did you know?
Trivia


NEW!   INFO-BLOG
Italian classes and schools
Italian playgroups
Italian clubs
  LINKS
Italian Search Engines
Bilingual Education
Resources
Online Dictionaries
Bilingual networks
 
ITALIAN STORE
Bilingual Books
Italian Dictionaries
Activity Books
Children's Music
DVDs
AudioBooks
MP3 Downloads
Magazines
eBooks
Maps
Posters
Gift Ideas
ITALIAN STORE
Bilingual Books
Italian Dictionaries
Activity Books
Children's Music
DVDs
AudioBooks
MP3 Downloads
Magazines
eBooks
Maps
Posters
Gift Ideas
Italian Toys and Games
 
GAMES
Free board game


ARTICLES



CONTACT US
   
We welcome your input!
If you would like to add your link to our website or recommend us resources and
articles, you can submit your request using the form in the
Contact Us page.