Chiacchiere from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
These pastries are made all over Italy and are traditionally served during Carnevale, the celebration before the fasting of Lent. Commonly called crostoli, ever
Ingredients
- pure icing sugar, for dusting
- 2½ tablespoons dry white wine
- 2 eggs, lightly beaten
- grapeseed oil, for deep-frying
- 1 teaspoon grappa
- 275 g 00 flour, sifted, plus extra for dusting
- 50 g caster sugar, plus extra for dusting
More Like This
Crostoli – Ambra's Kitchen
ambraskitchen.com
Chiacchiere di Carnevale - Sicilian Food Culture
sicilianfoodculture.com
Chiacchiere (Sweet fried dough) - Italian recipes by GialloZafferano
giallozafferano.com
Chiacchiere (fried pastry) – Living a Life in Colour
livingalifeincolour.com
Chiacchiere - Filippo Berio
filippoberio.co.uk
Delicious Carnival Chiacchiere - Italian recipes by GialloZafferano
giallozafferano.com
Delicious Carnival Chiacchiere - Italian recipes by GialloZafferano
yummy4recipes.com
Carnival Chiacchiere: fried, baked and filled - Italian recipes by GialloZafferano
giallozafferano.com