Instructables

Sfrappole (also known as Chiacchiere)

Featured
Picture of Sfrappole (also known as Chiacchiere)
SAM_8406.jpg
SAM_8407.jpg
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!!
 
Remove these adsRemove these ads by Signing Up

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

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 :)
Darthorso4 months ago

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)  Darthorso4 months ago

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

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

graydog1117 months ago

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 http://www.instructables.com/id/Baked-not-Fried-Pi...

I am going to try this. Thanks for sharing.

lindarose92 (author)  graydog1117 months ago

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!

mettadezigns8 months ago

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)  mettadezigns8 months ago

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 :)

achiara8 months ago

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)  achiara8 months ago

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

elizruge8 months ago
These are also called "lattughe" in the north and "frappe" south of Rome.

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)  elizruge8 months ago

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

doughe008 months ago
These sound delicious!
lindarose92 (author)  doughe008 months ago

Oh yes, thank you! :)

They look delicious!

lindarose92 (author)  emilyvanleemput8 months ago

Thank you Emily!! :)

elizruge8 months ago
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.
elizruge8 months ago
And here in Rome I found some with dark chocolate drizzled on them instead if the powdered sugar.
Paravival8 months ago

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

lindarose92 (author)  Paravival8 months ago

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

Such a great machine!

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 :)

lindarose92 (author)  Muhaiminah Faiz8 months ago

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 :)

Kazmaier8 months ago
My ex wife's italian grandma who spoke no english called them buccia's or liars cookies.

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

lindarose92 (author)  Unnatural8 months ago

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 biffi8 months ago

Sfrappole? Always called them Chiacchiere! :-)

lindarose92 (author)  andrea biffi8 months ago

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

faiza0078 months ago

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

lindarose92 (author)  faiza0078 months ago

They really are! Thank you Faiza! :)

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. :)

lindarose92 (author)  Treasure Tabby8 months ago

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

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

lindarose92 (author)  Tarun Upadhyaya8 months ago

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