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Baked chiacchiere: the Carnival recipe (also with the Bimby)


baked chatter

Here is the step-by-step recipe for baked chiacchiere, a Carnival dessert offered in a lighter, less caloric and non-fried alternative.

It's not Carnival without chatter: fragrant and delicious , they are prepared throughout Italy, so much so that each region has its own variations and calls them differently. Today we offer you an alternative to the classic recipe: baked chiacchiere – also known as baked frappe.

This preparation differs from the traditional one mainly in cooking since the dough remains almost unchanged. With baking, however, we have about half the calories : not bad for those on a diet who are loose on their figure! If you have it, we will also show you how to make these baked chiacchiere with the Thermomix.

Chiacchiere to cook
Chiacchiere to cook

Ingredients

For baked chatter

  • Flour 00 – 300 g
  • Granulated sugar – 50 g
  • Butter – 50 g
  • Eggs – 2
  • Liqueur (grappa, rum, Strega) – 2 tablespoons
  • Baking powder – 6 g
  • Vanillin – 1 sachet
  • Organic Orange – 1
  • Organic Lemon – 1
  • Fine salt – 1 pinch

To decorate

  • Powdered sugar – to taste

Preparation

How to prepare the baked chiacchiere recipe

1

In a bowl, begin to mix the flour , salt , granulated sugar , yeast and flavourings: grated orange and lemon zest and vanillin .

2

Make a well and break the eggs in the center. Add the butter at room temperature cut into cubes and the chosen liqueur .

3

Continue kneading until you obtain a homogeneous dough. Wrap it in cling film and leave to rest for 30 minutes in the fridge .

4

Divide the dough into three equal parts and roll them out one by one with a rolling pin or with the appropriate pasta machine so as to obtain a fairly thin sheet . To do this you will have to pass the dough through the machine several times, gradually reducing the thickness.

5

Divide the sheets into rectangles of approximately 10 cm by 6 cm using the notched wheel. Make two incisions in the center of each rectangle and continue in this way until you have finished all the dough. If you prefer smaller pieces, a single cut in the center will be sufficient. The choice is yours whether to roll them.

6

As they are ready, spread them out on a tray and let them dry for 10-15 minutes (the time to prepare them all in short).

7

Bring a pan of water to the boil and add the chiacchiere. Drain them as soon as they float to the surface, spreading them this time onto a baking tray lined with baking paper.

8

Cook them in the oven at 200°C for 8-10 minutes . It is important not to lose sight of them because every oven is different. Remove them from the oven when they are golden brown and crispy. Once cold, decorate with icing sugar and serve.

Here is a video with all the steps to make them. You will notice differences in the doses: we preferred to reduce them and adapt them to our tastes.

Alternatively, again with the aim of keeping them light during cooking, you can opt for the chatter in the air fryer .

Preparation

Chat with the Thermomix

1

If you prefer, you can prepare the chiacchiere with the Thermomix: put orange and lemon zest , vanillin and sugar in the bowl and pulse for 5 seconds. speed Turbo.

2

Add the butter , flour , liquor , salt and yeast then mix for 2 minutes. speed Spike . At this point all you have to do is wrap the dough in cling film and let it rest for 30 minutes in the fridge.

3

The rest of the procedure is the same as the previous one: roll out the thin pastry, cut it with the cutter and blanch the chiacchiere for a couple of minutes and then cook them in the oven at 200°C for 8-10 minutes.

If you liked this light reinterpretation of a traditional classic, we recommend you also try our baked pancakes .

Conservation

Since they are baked you can keep the Carnival chatter (or frappe or lie) for longer. You can leave them in a cool, dry place for up to 4-5 days , preferably inside a paper bag or in a box with a lid.

Read also
1000 and more ways to call Carnival chatter

Riproduzione riservata © - WT

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