Introduction: Sfrappole (also Known As Chiacchiere)

Picture of Sfrappole (also Known As Chiacchiere)

It's getting closer to Carnival time and the first thing that comes to my mind about it is eating sfrappole! :D

Sfrappole are one of the most popular foods eaten during the Carnival period in Italy.
The only problem about them is that they are called with different names depending on the region (or even the city) you are in! I think that chiacchiere and sfrappole are the most common names, but honestly I don't know all the others. We just call them sfrappole where I live so I will call them this way.
Thanks to Wikipedia, I've found out that they are also known as "angel wings" in English, but I'm not sure if I should trust it or not...I bet you know it better than me! :)

They are sweet, but not too much, they are crispy and although they are fried, they have a very delicate taste that everybody loves! They are also very simple and fast to make so I recommend you to try this recipe if you can.
You can eat them as a dessert or as a snack...I even eat them for breakfast :D

I admit it: sfrappole are my favorite thing about Carnival...I wish I could eat them all year long!!

Step 1: Ingredients

Picture of Ingredients
This is a dose for 2 eggs. I didn't count how many sfrappole turned out, but I can tell you that all the ones you see in the first two pictures of step 8 are the ones I made with this quantity:
  • 2 eggs
  • 2 tbsp of powdered sugar
  • 1 tbsp of butter
  • 2 tsp of rum
  • flour - as much as you need to form the dough
  • 500gr (17.63 ounces) of lard - for frying!

Step 2: Make a Mix

Picture of Make a Mix

Break your 2 eggs in a bowl and mix them using a fork.
Add the powdered sugar, the rum and the butter.
Mix everything together.

Don't worry if you see little pieces of butter that you can't break in the mix, they'll "disappear" later :)

Step 3: Make the Dough

Picture of Make the Dough

Let's start adding the flour now.
Keep mixing everything using a fork while you pour a little bit of flour at a time.
Continue to mix and add more flour until your mix becomes less liquid and more solid. That mix must become solid and soft but not sticky. So start to use your hands to incorporate the flour and add as much flour as you need to obtain a good dough, just like the one you see in the picture.

It looks like the dough for egg pasta, except that the smell is much better...thanks to the rum!

Now that your dough is ready, let it rest for 10/15 minutes covering it with a bowl. I'm not sure of the reason why this has to be done, but this is the recipe that my mother has done since I was little so that's the way it MUST be :D

Step 4: Prepare the Dough Sheet

Picture of Prepare the Dough Sheet

You need to work on a piece of dough at a time now so make sure to have a bowl or something that covers the dough while you are working.

Cut a piece of dough and, using a pasta machine, flatten it starting from the thickest level to the thinnest one.
Actually this depends on the pasta machine you have: my old pasta machine had 7 levels and we used to arrive till that 7th level. The new pasta machine I have has 9 levels. I thought that the 9th level was way too thin so I stopped at the 8th one.
Anyway, you can decide how thin you want it to be, all you need to know is that the thinner it is, the crispier the sfrappole will be.

If you feel that the dough gets sticky while you pass if through the machine, spread some flour on it.

Step 5: Shape Them!

Picture of Shape Them!

When your sheet of pasta is finally thin enough, use a pasta cutter (or a knife) to cut it in rectangles.
Their size is up to you. Even the shape can be chosen by you!
I believe that the most common one is the simple rectangle with a cut in the middle but I decided to make some bow shaped sfrappole too.

To make the bows, cut short rectangles and pinch them in the middle joining together 2 opposite sides with your fingers.
Take a look at the pictures, it's very easy :)

Do all of this using the remaining dough as well.

Step 6: Prepare the Frying Pan

Picture of Prepare the Frying Pan

Unlike most of the other fried food, it's very common to fry sfrappole using lard.
Lard gives a much better taste to sfrappole. Some people even think that sfrappole that have been fried with oil instead aren't real sfrappole! We are very jealous of our recipes and traditions :D

So prepare your frying pan and put all the lard in it.
Turn on the stove and let the lard melt.

Step 7: Fry!

Picture of Fry!

When you see that the lard is hot enough, dip the first sfrappola in it.
You'll see it swelling up but don't worry, it's normal!
Turn it on the other side after a while and let it cook until it becomes orange.
Remove it from the pan and put it on paper to dry a little.

My frist sfrappola turned out quite pale because the lard wasn't very hot yet, but the next ones cooked much faster and better! The longer you cook, the faster it will take because the lard is hotter. Make sure not to cook the sfrappole too much: they'll turn brown and won't taste very good. You must be fast at turning and removing them...they are done in a few seconds!

The bow shaped ones may need to cook a little bit more because the "knot" in the middle takes longer.

Note: you'll probably notice that they are still soft when you remove them from the lard. That's completely normal, they'll get crispy as soon as you lay them on paper for a few seconds.

Step 8: Sprinkle Some Sugar...

Picture of Sprinkle Some Sugar...

When you've finally fried all of them, sprinkle some powdered sugar on them. You can put as much as you want! :)

You don't need to wait any longer...you can taste your sfrappole now!!
In my family half of them end up being eaten before they all ready...this is how good they are :D

Comments

Darthorso (author)2014-06-17

Ecco, le sfrappole sono una di quelle cose per cui riesco a vaporizzare in un nanosecondo tutti i miei principi di alimentazione sana.

Ne mangerei finché ne esistono.

lindarose92 (author)Darthorso2014-06-17

hahaha non dirlo a me!! Sto realizzando che le mie ricette sono antagoniste delle tue...rischio di inciccionirti i followers se cliccano sul mio profilo! :D

Darthorso (author)lindarose922014-06-17

Come scrivo in tutti i miei ible... l'EQUILIBRIO è sempre la chiave di tutto!

Quindi, un po' si sta sani, un po' ci si inciccionisce XD

graydog111 (author)2014-03-11

I don't have a pasta machine, but when making my mini pies, I roll the dough with a 1 inch PVC pipe or a marble rolling pin. Look at my pies at https://www.instructables.com/id/Baked-not-Fried-Pi...

I am going to try this. Thanks for sharing.

lindarose92 (author)graydog1112014-03-11

Oh yes, you can definitely use a rolling pin as well...before pasta machines were invented, everybody used rolling pins so it's even better! :D

Please share a photo if you make them! :) Have fun!

mettadezigns (author)2014-02-20

My grandmother used to make these in Poland around Easter holidays. We call them "Faworki" pronounced (Favorkey) Different shape but just as delicious. She used lard but I personally prefer to fry them in clarified butter. Yum.

lindarose92 (author)mettadezigns2014-02-21

This is really interesting! It's amazing to think that they are known in so many places, yet all of them call them with different names :)

achiara (author)2014-02-17

here in Milan they're called chiacchiere but my mom (she's from Treviso, near Venice) uses the word "crostoli" (means crusty in her dialect)

lindarose92 (author)achiara2014-02-17

Oh yes, I heard about that word too, thanks! :)

elizruge (author)2014-02-09

These are also called "lattughe" in the north and "frappe" south of Rome.

icsnerdics (author)elizruge2014-02-12

actually they are called "frappe" or "sfrappe" in all the center italy, from west to east, i.e. from Rome to Ancona, and they are served with alkermes liqueur or powdered sugar

lindarose92 (author)elizruge2014-02-09

This is good to know, I knew about frappe, but never heard of lattughe before...the only lattuga I know is lettuce :D

doughe00 (author)2014-02-09

These sound delicious!

lindarose92 (author)doughe002014-02-10

Oh yes, thank you! :)

emilyvanleemput (author)2014-02-09

They look delicious!

Thank you Emily!! :)

elizruge (author)2014-02-09

I don't know how far across the north they use tge name lattughe but it's def used in Brescua and Bergamo...cuz it looks like lettuce leaves I guess.

elizruge (author)2014-02-09

And here in Rome I found some with dark chocolate drizzled on them instead if the powdered sugar.

AnthVale (author)2014-02-05

Definitely going to make these! Think I have the same pasta machine.. Is that the Atlas 150?

lindarose92 (author)AnthVale2014-02-05

It is!! I won the new one in the Italian food contest and I was suprised to see that it was the exact same pasta machine that I had (and still have), except that it's much newer and doesn't creak :D

AnthVale (author)lindarose922014-02-06

Such a great machine!

Muhaiminah Faiz (author)2014-02-05

Love the bow shaped ones! and my goodness... they look sooo tasty and crunchy! I've never had any sfrappole before but I'll have to make some very soon :)

Thank you so much Muhaiminah, let me know how they turn out! :) For some reasons, making them bow shaped reminded me of your super cute satin bows!!

You're welcome! that's so sweet!

I'll let you know and will post a picture for sure :)

Kazmaier (author)2014-02-04

My ex wife's italian grandma who spoke no english called them buccia's or liars cookies.

Unnatural (author)Kazmaier2014-02-05

Right, "bugie" (lies) is another regional name :)

lindarose92 (author)Unnatural2014-02-05

Oh yes, I heard of bugie! It's amazing how many names they have...I bet these are not even half of them :D

andrea biffi (author)2014-02-05

Sfrappole? Always called them Chiacchiere! :-)

lindarose92 (author)andrea biffi2014-02-05

I've never called them chiacchiere before actually, but I know it's a common name!

faiza007 (author)2014-02-04

wow..!!they look so crispy and delicious.. :D

lindarose92 (author)faiza0072014-02-05

They really are! Thank you Faiza! :)

Treasure Tabby (author)2014-02-04

My mother made those a few times and
she's Croatian. Guess its a common celebration pastry in the
Mediterranean area.

Thanks for sharing. :)

Also if your too lazy to do it the right way or in a hurry you can use egg roll casings as a substitute. Then just fry them up as usual and add your sugar est. :)

Oh, I didn't know about that, thank you!! I'd be curious to see the Croatian version :)

Tarun Upadhyaya (author)2014-02-04

Linda this looks mmmmm tempting, will go really well with coffee.

I've never tasted them with coffee, but yes, this is one of those things that you can't get tired of eating :D

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