Chiacchiere (also called Crostoli or Frappe) are Italian fried cookies known as Angel Wings thanks to their ribbon-like shape. These crispy strips of deep-fried pasta dough are so light; you will find it hard to stop at one! Sprinkled with powdered sugar, chiacchiere (crostoli) are traditionally enjoyed for Carnevale, a celebration held before lent – but in my opinion, they should be relished all year round!
Total Time
30min
5.0
4 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
4
cups
All-Purpose Flour
•
1
Eggland's Best Classic Egg
, separated
•
1/2
cup
Sunflower Oil
•
1
cup
White Wine
•
1
pinch
Caster Sugar
•
1
pinch
Salt
Cooking Instructions
1.
To make your Chiacchiere di Carnevale (Crostoli), pour All-Purpose Flour (4 cups) on to a board or breakfast bench. Make a well in the centre using your hands. Pour Eggland's Best Classic Egg (1) into the well and mix using a fork.
2.
Add Sunflower Oil (1/2 cup), Caster Sugar (1 pinch), and Salt (1 pinch). Then add in the White Wine (1 cup) and combine all the ingredients. Slowly but surely knead the chiacchiere dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
3.
Once the ball of chiacchiere dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside. Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
4.
Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a strip of dough and it is thin (but not too thin!) and smooth.
5.
Using the ravioli cutter, slice small rectangular strips and then pinch it in the middle using two fingers to create “bow” shaped chiacchiere.
6.
Heat up a good portion of the oil in a small, deep pot. Add several chiacchiere (crostoli) into the pot and fry them for less than a minute. Turn each crostoli over using a slotted kitchen turner to make sure it has cooked through and once they have slightly browned in colour, transfer them onto a plate with paper towels.
7.
Serve and Enjoy!
Nutrition Per Serving
CALORIES
770
FAT
30.5 g
PROTEIN
14.5 g
CARBS
97.0 g
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