Chiacchiere of Carnival – chruściki or Angel Wings
1h 30 min
Cilento Angel Wings or Chruściki
Chiacchiere italian fried pastrie of Carnival
The chiacchiere of carnival are strips of fried dough typically made on Mardi Gras, with eggs and flour, very simple to prepare. It is a very greedy, crumbly and crunchy dessert, excellent to be eaten alone but can be accompanied by custards, chocolate or black pudding. The chiacchiere of Carnival are light and crispy pastry, they can be fried or baked is the dessert par excellence of this festival, also known throughout Italy as Frappe, Cenci, Bugie, Crostoli and with other different names. In the world, however, they are known as CHRUŚCIKI, CHRUSTY, FAWORKI, BUGNE, SFRAPPOLE, CUECA VIRADA, CAVAQUINHO, ANGEL WINGS, etc. and they can also be made in different periods such as Christmas or for parties such as weddings.
Its origins date back to the Roman period, where, on the occasion of the Saturnalia, women kneaded huge quantities of eggs and flour, which they fried in small strips in pork lard or lard, called Frictilia, which they then sold on the streets. The saturnalia were 7 days of celebration dedicated to Saturn where everyone, patricians, plebeians and even slaves was allowed to have fun and dress up as they wanted, so for the latter it was a real ransom, they went down into the streets and in addition to eating greasy dishes. they could make fun of their masters.
- 250 g flour 00
- 20 g sugar
- 75 g icing sugar
- 2 whole eggs
- 1 organic lemon
- 1 pinch of aìsalt
- 2 tbs extra virgin olive oil
- 2 tbs aniseed liqueur
- j.e. flour for rolling out
- 1 liter sunflower or EVO oil
- j.e. blotting paper
- 50 g icing sugar
On a pastry board or in a large bowl, prepare the fountain* with the flour
In the fountain, put the sugar, liqueur, oil, eggs, a pinch of salt
Grate the lemon peel, over the flour and other ingredients
Starting from the center of the fountain, begin to mix all the ingredients, then mix well for 10 minutes
With the washer cut the dough into strips 10×4, so that they are neither long nor short
In the center of each strip, make a cut with the washer
Now, take the end of a strip of pasta, put it in the slot and gently pull, in this way a kind of knot will form, lay it on the pastry board and continue with all the others
In a wok or a high pan, with oil at 180°C (350°F) we put 4-5 chat at a time. Adjust well with the width of your pan, the patters swell and should not overlap while frying
When they rise to the surface, lower the heat, turn them and as soon as they become golden remove them with a slotted spoon
Drain them on absorbent paper or on the frying hat
Raise the heat and immerse more chat, when they rise to the surface, turn and lower the heat, in this way the oil maintains the temperature and does not burn. Keep doing this until you have finished frying all the chatter
Take a tray or a serving dish, put a round of chatter and before stacking the others, sprinkle them with icing sugar. Continue like this until they are finished. The dessert is ready and… Happy Carnival everyone!
- It is advisable to roll out the dough thin and uniform, otherwise the chatter does not swell.
- When rolling out the dough, always sprinkle with flour otherwise it sticks.
- The oil for frying must be at 180°C (350°F), to see if it has reached the temperature, put a pinch of flour or a small piece of dough if the oil is ready when frying.
- * The skimmer is a perforated steel ladle.
- The chiacchiere, put in an airtight container, can be kept for up to a week at room temperature.
- Colander for frying or bowl with absorbent paper
- Pastry board
- Rolling pin or sheeter
- Tea towel
- Wok or deep pan for frying
- Tray or plate