INGREDIENTS
- 500g of type 00 flour
- 50g of butter
- 3 eggs
- 50g of sugar
- 50ml of dry white wine
- Grated zest of one lemon
- Oil for frying
- Powdered sugar for decorating
INSTRUCTIONS
- In a large bowl, mix the flour with the sugar and the grated lemon zest.
- Add the softened butter in small pieces and work the ingredients with your hands until you get a sandy mixture.
- Add the eggs one at a time, incorporating them well into the dough.
- Pour in the white wine and knead until you get a smooth and homogeneous dough. If necessary, add a little flour if the dough is too sticky or a little wine if it is too hard.
- Form a ball with the dough, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
- After resting, roll out the dough on a lightly floured surface with a rolling pin until you get a thickness of about 3-4 mm.
- Cut the dough into strips about 5 cm wide and as long as you like.
- Make incisions in the center of the strips obtained, to create shapes similar to ribbons.
- Heat plenty of oil in a deep frying pan. When the oil is hot, fry the chiacchiere a few at a time until they are golden brown on both sides.
- Drain the chiacchiere on paper towels to remove excess oil.
- Once cooled, sprinkle them with powdered sugar.
Your Neapolitan chiacchiere are ready to be enjoyed! Buon appetito!
