Per fare le chiacchiere al forno,bollose , buttale in acqua bollente 

Summary

In this video, the host shares a unique recipe for making crispy, puffed-up 'chiacchiere' (Italian Carnival pastries) baked in the oven. The process includes mixing ingredients like flour, butter, sugar, and a touch of limoncello, followed by resting the dough. The key to achieving the perfect puff is a clever trick of briefly boiling the pastry sheets before baking. The result is light, crunchy, and golden 'chiacchiere' that rival fried versions. The recipe also includes tips for freezing the dough for later use, making it a versatile and healthier alternative to traditional fried sweets.

Takeaways

• 😀 The recipe is for making chiacchiere (or crostoli, cenci, frappe) in the oven, a popular Carnival treat that is usually fried.
• 😀 The dough is made with 1 kg of flour, 100 g of butter or margarine, 80 g of limoncello (or another liqueur), sugar, and other ingredients like vanilla, orange zest, and juice.
• 😀 The dough should be mixed until smooth and rested for at least an hour, but it can be stored in the fridge for several days or even frozen for later use.
• 😀 To achieve the signature bubbly, crisp texture of fried chiacchiere, the dough needs to be rolled very thin, either by hand or using a pasta machine.
• 😀 The dough is cut into various shapes, typically in the form of diamonds or strips, and each piece is punctured with a small slit.
• 😀 After shaping, the chiacchiere should be set aside to dry out before cooking, which helps achieve the crispy texture.
• 😀 A key trick to achieving crispy, bubble-like chiacchiere is blanching them in boiling water briefly before baking, which mimics the effect of frying.
• 😀 The chiacchiere are then baked in the oven at 190-200°C for 8-10 minutes until golden and crispy.
• 😀 The dough can be made in large batches and stored for later use, making it a convenient recipe for preparing ahead of time.
• 😀 A versatile recipe: for a lighter version, the chiacchiere can be baked instead of fried, and the sugar can be replaced with erythritol for a sugar-free option.
• 😀 The final result is a delicious, crispy treat that can be enjoyed by those avoiding fried foods. The recipe is also a great alternative to store-bought 'oven-baked' chiacchiere.

Q & A

What are the main ingredients for the baked chiacchiere recipe?

The main ingredients are 1 kg of flour, 100g of butter or margarine, a packet of baking powder, 80g of limoncello or any other liqueur (or fruit juice/water), 150g of sugar, vanilla pod pulp, orange zest, orange juice, and a pinch of salt.

Can the chiacchiere be made without alcohol?

Yes, if you don't want to use alcohol, you can replace the limoncello with fruit juice or even water, although it will affect the flavor.

How do you prepare the dough for the chiacchiere?

The dough is prepared by mixing the ingredients either using a stand mixer or by hand, then kneading until you have a smooth, firm dough. The dough should then rest for at least an hour.

What makes these chiacchiere 'bubble' like fried ones?

The key step that creates the bubbles in the baked chiacchiere is briefly scalding the dough pieces in boiling water before baking them. This technique mimics the bubbles that form in fried chiacchiere.

How should you roll out the dough for the chiacchiere?

The dough should be rolled out very thin, either by hand with a rolling pin or using a pasta machine, to achieve a delicate texture. The thinner the dough, the lighter and crispier the chiacchiere will be.

How do you cut the chiacchiere dough?

The dough is typically cut into rectangular shapes or diamond-shaped pieces. A small slit is made in the center of each piece to allow them to puff up properly during baking.

Can you freeze the chiacchiere dough?

Yes, you can freeze the dough. It can be stored in the fridge for 3-4 days or frozen for later use, making it convenient for preparing in advance.

How do you bake the chiacchiere?

Preheat the oven to 190-200°C. Bake the chiacchiere for 8-10 minutes or until they are golden brown and crispy. The exact time may vary depending on your oven.

What makes these baked chiacchiere superior to store-bought ones?

These chiacchiere are superior because they are baked with the unique water-boiling technique that helps them puff up and become crispy, mimicking the texture of fried chiacchiere without the oil.

What is the final touch to the baked chiacchiere?

Once baked, the chiacchiere are dusted with powdered sugar, and sometimes a green sugar coating is added for extra sweetness and decoration.