Ingredients:
300 grams flour
2 tablespoons of sugar
2 medium eggs, beaten
1 deciliter of milk
30 gr soft butter
3 tablespoons of Marsala (alternatively Rum, Grappa or liqueur of your choice)
1 pinch of salt
grated zest of 1 large untreated lemon - optional
1 liter of seed oil for frying
vanilla icing sugar for garnish
How to:
Pour the flour on a pastry board and add the beaten eggs, the softened butter, the sugar, the pinch of salt, the liqueur, the grated lemon zest in the center.
Knead first with a fork and then with your hands, gradually adding the milk to obtain a homogeneous and non-sticky dough. Form a ball, cover it with cling film and let it rest in the refrigerator for about 30 minutes.
Roll out the dough into a thin sheet of about 3 mm, I use the pasta machine. During processing, sprinkle the dough with a little flour, so that it does not stick and cover the dough with a cloth to prevent it from drying out.
With a notched wheel, make strips, rectangles, knots or shapes as you like, even irregular ones. Let the chiacchiere rest for about 15 minutes under a cloth.
Heat the oil in a large non-stick pan and fry a few chats at a time, until golden brown on both sides. Place them on a sheet of absorbent paper so that they dry from the excess oil, let cool and sprinkle with icing sugar.
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