Angel Wings Recipe ( Traditional Chiacchere Recipe )

Photo: Sara Harris

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TRADITIONAL ITALIAN RECIPE: Like in most catholic countries Angel Wings ( Cenci or Chiacchiere ) are a big big deal, marking the start of Carnival in Italy.

 

Carnival ( carnivale ) runs from 'fat Thursday , giovedi grasso' until 'fat Tuesday, martedi grasso'.

 

When I was young, carnival in Italy was the only time of the year when very shy transexual people were allowed to dress up without the older generations staring at them. Man dressing up like women was actually the coolest thing to see. Back in the 80s and 90s, being gay was a family betrayal.

 

But things have changed. Now they mock you.

 

However, something that has never changed, is how Carnival is "digested", everybody used and still uses it as an excuse to eat lots of sweet things. This is Italy after all!

 

This recipe is the traditional recipe for Italian Angel Wings, or Chiacchere.

 

Angle Wings have many regional names, bugie, cenci, crostoli, frappe, galani, sfrappole, but where I am from, Milan, they are known as Chiacchiere, translated, "chatty biscuits".

 

There are many variations on the basic recipe, some include grappa or wine, or lemon zest, but this is the basic traditional recipe.

 

 

 

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Skill Level:	Time: 90 Minutes
Price:	Serves: 6 People

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Ingredients:

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Directions:

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01 - Sift the Flour together with the Baking Powder in a large bowl.

 

02 - Add a pinch of Salt, the Sugar, the Butter, Liqueur, Vanilla, and the Eggs, and knead it together until everything is very well mixed and completely smooth. Add some Flour to prevent sticking.

 

03 - Put the Dough into some plastic wrap and let it rise for a half an hour in a cool and dry place ( not in the fridge ).

 

04 - Divide the Dough into 4 equal pieces of about 300gr / 10oz / 0.6lb each. ( While you work on the first piece, the other 3 should remain in plastic wrap to keep them from drying out ).

 

05 - Flat the Dough using a pasta machine ( or a wooden roller ) You can use a fixture for pasta sheets which can be connected to an electric mixer, or you can simply use the classic pasta machine with a crank which you can easily find in houseware shops.

 

06 - Pass the dough inside the roller, fold the sheet into 3rds, turn it and go again.

Photo: Sara Harris

07 - Turn the dial setting to the middle thickness. Cut the dough at this point in half or otherwise the dough will become prohibitively long. Cut it in two and now let's continue like we did before.

 

08 - Put some oil into a large pan. The chiacchiere should float inside the pan, so you need a lot of oil.

 

09 - Make any shape you'd like and fry at 350C / 662F.

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Written by: Uncut Recipes

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