Le Chiacchiere
Crisp, delicate, and dusted with clouds of icing sugar, these traditional Italian pastries are a joyful treat for any occasion. Lightly scented with lemon, orange, and a touch of marsala, Le Chiacchiere fry up golden and airy, with an irresistible crunch. Perfect alongside espresso or a glass of sweet wine, they bring a little taste of Italian celebration to every table.
Serves: 6 – 8
Prep time: 25 minutes (plus 30 minutes resting)
Cook time: 20 minutes
Ingredients:
300g Laucke - Wallaby Bakers Flour, plus extra for dusting
30g caster sugar
30g unsalted butter, softened
2 eggs
1 tablespoon marsala wine
Zest of 1 lemon
Zest of 1 orange
A pinch of salt
Sunflower or vegetable oil, for frying
Icing sugar, for dusting
Method:
In a large bowl or on a clean work surface, mix the flour, sugar, salt, the eggs, softened butter and marsala. Mix with a spoon, then knead by hand until the dough is smooth and elastic, about 8 to 10 minutes. Part way through kneading add in the lemon and orange zest.
Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for 20-30 minutes.
Divide the dough into quarters on a floured bench. Flatten one piece and run it through the widest setting on your pasta machine. Fold it in half and repeat a couple of times to smooth it out, flour your dough as you go. Then continue rolling, reducing the thickness each time, until you reach a very thin setting (usually second-to-last). The dough should be almost translucent.
Shape the chiacchiere using a fluted pastry wheel or a sharp knife to cut the dough into strips about 3 cm wide and 10–12 cm long. If you like, cut a small slit in the center of each strip
Heat oil in a large, deep pan to 170–180°C. Fry the chiacchiere in batches, turning once, until puffed and golden, about 30–60 seconds per side. Drain on paper towels.
Once cool, dust generously with icing sugar. Serve on a platter with espresso or a glass of sweet wine.
