Before Lent kicks off on Ash Wednesday (Feb. 14 this year), the Italians celebrate with a huge festival called Carnevale, or carnival. It’s a colorful festival filled with beautiful costumes, merriment, and delicious food. One delightful treat often served is the Chiacchiere, a “beloved” dessert that is oh-so-light and tasty. Giada de Laurentiis shared how to make this sweet snack, and we can’t wait to try it.
Light Pastry
“Bring the flavors of Italian Carnevale to your kitchen with Chiacchiere!” the Giadzy founder wrote on Instagram Monday. “Crisp, light, and impossible to eat just one, Chiacchiere are a sweet fried pastry that perfectly embody the spirit of Carnevale in Italy.”
“They’ll quickly become your new favorite treat 😋,” she added.
How to Make
To make, you’ll need double zero flour (an Italian, finely ground flour), lemon zest, marsala, confectioners’ sugar, and other ingredients. You’ll start by making the dough, then working it to form a mound with a well in the center. This you will fill with the marsala, and other ingredients, using a fork to whisk it, slowly combining the flour mixture to the center. Switch to your hands, kneading until the dough is “soft and pliable.”
Let the dough rest for an hour before you roll it into a long rectangle. You’ll dust it with flour and use a pasta roller to cut it into strips. These go into a skillet with vegetable oil to fry them, then they are dusted with confectioners’ sugar and served. It’s like an Italian version of funnel cake — and a treat so good, you won’t want to give it up for Lent!
Beloved Treat
De Laurentiis shared the full recipe on her Giadzy website, where she explained a little more about the traditional food. According to her, Carnevale is a time with “vibrant parades and lively music” that celebrates the last day before Lent. The Chiacchiere is just one of many delightful foods served. “These puffed and powdered sugar-dusted Chiacchiere are one of the most beloved, and you’ll see why after making this recipe at home,” she wrote.
Many people confirmed the treat’s deliciousness in the comments section. “Real good, my Mom used to make these every February 👍👍,” one person wrote. Someone else commented, “I used to help my Noni make these and she called them Chenci. Hers were tied in a knot or a bow. She was from northern Italy in the Piedmonte region.😍”
“My Baba made them. She called then erstale. She was from now Croatia,” another person said.
Even if you don’t have a relative that enjoys making this carnival treat, you can start a new tradition in your family by making it this year. Once you make it once, you’ll look forward to it every year!
Get de Laurentiis’ full Chiacchiere recipe HERE.
In search of more summer recipes? Giada De Laurentiis has plenty:
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