Skip to main content

Chiacchiere Ripiene per il Carnevale





Can I tempt you with some chiacchiere, frappe, cenci, guanti or bugie ripiene?  These are only some of the numerous names referring to these type of deep fried, yet light pastries prepared to help mark the carnivalesque festivities. Inspite of the name differences, the ingredients and method of cooking them are pretty much the same.  If you fill them with your favourite jam or nutella - yes, that famous chocolate spread, they take on the added verb ripiene (filled) hence the name chiacchiere ripiene.  

Il Carnevale (carneval) period is one of Italy's biggest winter festivals that commence 40 days before Easter, a final 'party' or one last moment of indulgence before Ash Wednesday and the penitence of Lent.  These sweets are one of the many lavish pleasures eaten around this period and use pantry staple ingredients such as flour, butter, eggs, sugar and some added flavourings, all of which we must be rid of in order to then commence our virtuous abstinence...more about this in my next post. 




Le Chiacchiere Ripiene (Sweet Fried Pastry filled with Quince)
The recipe for these chiacchiere is adapted from my maternal grandmothers recipe and filled with my quince jam.  The recipe for this jam can be found here.


Ingredients

240 g plain flour
20 g caster sugar
2 tblsp of vegetable oil or 20 g unsalted butter
2 eggs
1/2 cup of brandy
pinch of salt
1 lemon or orange (grated rind)
vegetable oil for frying
icing sugar for dusting

Filling:
jam of choice or nutella or my quince jam (1 tsp per chiacchere)


In a large bowl, sift flour, caster sugar, grated lemon rind and salt.

Lightly beat the eggs, oil (or melted butter) and brandy in a separate bowl and then add to the dry ingredients mixing well until combined.

Knead mixture on a lightly dusted board until dough is smooth.  Cover dough with cling wrap and allow to rest for half an hour.  

Cut dough into manageable pieces (quarters) and using a pasta machine, or alternatively using a rolling pin like my grandmother and grandmother used to, roll out to 2mm thickness.  

Using a serrated pastry wheel, cut long strips 5 cm wide, and then cut squares out of the same measurement.  In the center of one square, place a teaspoon full of jam. Moisten with some water around the circumference of the dollop of jam and then cover with another sheet of pastry on the diagonal. Press around to secure the edges so that the jam does not escape when frying.

Heat the vegetable oil in a small pot to 170 degrees.  Try not to over crowd the pot and only place 2 at a time, depending on the size of your pot.  Fry until a light golden in colour on one side, then with a fork or slotted spoon turn over. These sweets will puff up and if sealed correctly should not come apart.

Remove from oil and place on paper towel.  Once all cooked, transfer to a serving dish and dust with icing sugar. Indulge and enjoy!



Comments

Popular posts from this blog

Panzerotti /Tortelli di Castagne & Cioccolato (Chestnut & chocolate filled morsels)

When I think of chestnuts, I reminisce about my birth town - Domodossola, where I was first introduced to this distinctive flavoured nut.  We were fortunate to live close to Sacro Monte Calvario, a mountain lined with chestnut trees. My mother cooked many dishes which used this flavorsome nut, especially sweets such as these panzerotti di castagne & cioccolato.  Withthis sweet mamma has more recently substituted the chestnut filling with chickpeas as they are readily available all year round and knowing that my papa`enjoys this sweetmade frequently.

Chestnut season is a favourite for our whole family and we are of the belief that if you've never had a freshly roasted chestnut you haven't lived. We often visit Daylesford in country Victoria around autumn to purchase them fresh and enjoy them roasted at the farmers markets.

This recipe is a variation of panzerotti / tortelli di ceci which I have shared previously with you.  The filling is more delicate in texture and lighter t…

Cucina Conversations: Cassatelle Siciliane

Cassatelle are typical Sicilian pastries filled with lemon scented ricotta, and also known as cassateddi in Sicilian dialect.  The name derives from the word cassata, and by adding the diminutive suffix ‘ella’ you get the word cassatella, a smaller individual serving. An assortment of these pastries can be found in different regions of Sicily and are considered traditional deserts for the Carnevale and Easter period. In researching this topic, I become enthralled by the history behind the most complex of cassate from Palermo through to these more simple-to-make pastries from Siracusa, and therefore could not help but share some of its history with you.
Sicily is known as the sweets centre of Italy, and it appears that the most colourful and famous cassatasiciliana in all its glory, is one of the reasons.  It is believed to have originated in Palermo, made with sheep’s milk ricotta – at its richest and herbaceous during Spring; and containing other ingredients prevalent to the area suc…

Cucina Conversations: Rosette di Pane (Rosette Bread Rolls)

Rosette Soffiate, or puffed rosette rolls are probably one of the hardest bread types I have attempted to make.  It has taken me many attempts and still cannot claim that I have achieved the hollow centre being 'the' inherent characteristic of this Italian panino.  This month, our CucinaConversations topic is all about bread, and provides us with an opportunity to learn more about the many bread types found in the different regions of Italy. There are claims that there are over 350 types of bread in Italy, of which many are specific to their regions while others are more widespread and exist based around religious, utilitarian or prepared for celebrations.  

This rosetta roll is ideal and typically used for fillings due to its hollow centre. In the Friuli-Venezia region of Italy, a region which borders Austria, rosette rolls are similar to Austrian bread, and have a soft, compact crumb.  Like those in Austria, they are sprinkled with poppy seeds. Rosette rolls produced in Milan…