Chiacchiere (Italian Carnival Fried Pastries)
Today’s the last day of Carnevale, what we call Fat Tuesday - the end of an eating tour-de-force before the beginning of Quaresima (a 40-day period of semi-penitence before Easter).
As tradition dictates, I made “Chiacchiere” (literally meaning “chatter”) - thin strips of pastry that is deep-fried and dusted with icing sugar.
This is a vegan version of the original recipe.
250g 00 flour
2tbsp maizena (corn starch)
1tsp baking powder
50ml soy milk (or other plant milk)
60g white caster sugar
60g dry white wine
40g flavourless oil
Grated zest of 1 lemon (unwaxed)
Icing sugar for dusting
Sunflower oil for frying
Mix the dry ingredients - flour, corn starch, baking powder, and caster sugar - in a bowl.
Add the milk, wine, oil and lemon zest while kneading to a smooth dough. Allow to rest, covered, for 20 minutes.
Using a rolling pin or a pasta machine, roll the dough in batches to about 1mm thick. Then cut into strips or diamonds and deep-fry in hot oil.
They are ready when bubbles form all over the surface and they become slightly golden.
Drain excess oil on kitchen paper and dust with icing sugar while still warm.
Word of the Day
(Carnival, pronounced car·ne·và·le)