Chiacchiere siciliane

“Chiacchiere” is a typical sweet of the Italian Carnival. The origins of this dessert date back to the ancient Romans, who used to prepare fried sweets (named "frictilia") during the Saturnalia celebrations (a festivity which is comparable to today's Carnival). The ease cooking allowed to serve the entire crowd. The chiacchiere are spread throughout Italy, but their name varies from region to region: for example, they are called crostoli in Trentino, sfrappole in Bologna, cenci in Tuscany, and bugie in Liguria.

Preparation

Knead the flour together with 4 eggs and an half tablespoon of sugar. Add the softened butter, a pinch of salt and a shot glass of spirit, and knead by hand until the dough is smooth and not too hard. Cover it with a kitchen towel and let it rest for about an hour.Meanwhile, heat the peanut oil in a pan with high sides and sprinkle a little bit flour on the work surface and the rolling pin.
After the rest, roll the dough out with the rolling pin until it is very thin. Now, using an indented wheel cut the strips of 10-12cm long and 1cm wide and twist them into different shapes. As soon as the oil is sizzling, dip the strips and turn them until they are golden-brown on both sides. At this point, remove them from the oil and leave them to drain on a sheet of kitchen roll.Finally, sprinkle the chiacchiere with abundant icing sugar.