Chiacchiere, which means "chatter" in English, are delicious, crispy pastry strips that are enjoyed during the festive carnival season in Italy. This sweet temptation is not only a feast for the palate, but also a traditional symbol of joy and exuberant celebration.
First place the flour and baking powder in the mixing bowl of a stand mixer.
500 g pastry flour, 6 g baking powder
Crack the eggs into a bowl and whisk thoroughly.
3 eggs
Now add the beaten eggs, egg yolk, sugar, grappa and salt to the bowl.
70 g sugar, 30 ml grappa, 1 egg yolk, 1 pinch salt
Fit the stand mixer with the paddle attachment and mix for about 5 minutes until everything is well mixed.
Now replace the mixer with the dough hook. Add the seeds from the vanilla bean and the softened butter and knead for 15 minutes.
1 vanilla bean, 50 g butter
Then transfer the dough to a clean work surface and quickly shape into a ball with your hands. Then wrap in cling film and leave to rest at room temperature for 30 minutes.
After the resting phase, divide the dough into portions of approx. 150g / 5oz. Flatten each portion slightly by hand and flour it. Then place in the pasta maker and roll out on the thickest setting. Repeat this process several times, reducing the setting a little each time. At the end, the dough should be approx. 2mm / 0.1in thick. (Alternatively, the dough can also be rolled out with a rolling pin). Then leave the dough to rest briefly.
Then cut the dough into rectangles measuring approx. 5x10cm / 2x4in using a cutter wheel. Make a 5cm / 2in cut in the middle of each rectangle, parallel to the long side.
Now heat enough sunflower oil in a large pan. As soon as the oil is hot enough, add two to three pieces of dough at a time and fry until golden brown. Turn several times with a slotted spoon.
Then remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain. Leave the chiacchiere to cool completely.
Finally, transfer to a large plate, sprinkle with plenty of powdered sugar and enjoy.Buon appetito!