Carnival has arrived, and with it the desire for the delicacies that the most colourful festival of the year brings. Children eagerly await these days not only to dress up, but also to enjoy the delicious traditional sweets that most represent this occasion: Chiacchiere di Carnevale (enjoy also Fried Cream and the Krapfen).
An important note on the presence of gluten in spirits and liqueurs. Susanna Neuhold, Italian Food Area Manager of AICexplains: “EFSA, the European Food Safety Authority, following studies on distillates from cereals containing gluten, confirms that the distillation production process does not lead to the presence of gluten in the finished product, not even by contamination. Pure distillates such as cognac, gin, grappa, rum and vodka are therefore permitted. Flavoured distillates, on the other hand, may only be consumed if they are labelled ‘gluten free’. Wine and sparkling wine are always allowed’.
Precisely in order to fully experience the playful atmosphere of carnival events at the table too, I propose my version of gluten free Chiacchiere di Carneale: light, crispy and for all palates.
Chiacchiere di Carnevale
55.20g carbohydrates per 100g without icing sugar dusting
Ingredients for 6 servings
- 350g gluten-free flour mix for bread, brand BiAglut**
- 40g orange zest and juice
- 30g sugar
- 30g cognac or rum (approx. ½ shot)
- 20g softened butter
- 4 eggs (3 yolks + 1 whole egg)
- oil for frying, icing sugar*
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation of Chiacchiere di Carnevale
- Knead all ingredients together to form a soft dough. Then cover it with cling film and let it rest in the refrigerator for about 30 minutes.
- Once ready, roll out the dough with a rolling pin to a thickness of about 1mm and cut out 2cm wide and 8-10cm long strips with a toothed pasta cutter.
- Now it’s time to fry!
Frying ChiacchiereDeep-fry Chiacchiere in plenty of hot oil; drain them carefully and place them on blotting paper to remove any oil on the surface and for them to be crispier.
- Finally, dust them with icing sugar.
Version with gluten of Chiacchiere
Replace the BiAglut gluten-free flour with an equal amount of wheat flour reducing the egg yolks to 2.
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