Gluten-free chiacchiere are a delicious dessert typical of the Carnival period. This recipe by chef Emanuele Luciano will allow you to prepare light and crunchy chiacchiere, also suitable for those following a gluten-free diet.
Ingredients:
- 250 g of Fioreglut Mulino Caputo gluten-free flour
- 2 eggs
- 50 g of sugar
- 50g butter, melted
- 2 pinches of bicarbonate of soda
- Grated zest of one lemon
- 20 g of witch
- 20 g of white wine
- 1 pinch of salt
- Fry oil
- Powdered sugar for dusting
Instructions:
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In a bowl, sift the gluten-free flour. Add the bicarbonate of soda and the pinch of salt, mix well.
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In a separate bowl, beat the eggs with the sugar until frothy.
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Add the melted butter to the eggs and mix well.
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Add the egg and butter mixture to the flour mixture, add the grated lemon zest and knead until smooth.
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Cover the dough with cling film and leave to rest in the refrigerator for at least 30 minutes.
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Roll out the dough on a floured surface until it is thin (about 2-3 mm).
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Cut the dough into strips or desired shapes, such as rectangles or woven ribbons.
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Heat plenty of oil in a deep pan to around 170-180°C.
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Fry the chiacchiere a few at a time until they are golden on both sides (about 2-3 minutes per side).
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Drain the chiacchiere on absorbent paper to eliminate excess oil.
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Once cooled, dust the chiacchiere with icing sugar.
Gluten-free chatter is ready to be enjoyed! You can store them in an airtight container to keep them crispy. Enjoy your meal!
Recipe by chef Emanuele Luciano