Comments on: What’s Cooking Wednesday: Chiacchiere per Carnevale

By: marie concetta

marie concetta — Thu, 24 Feb 2011 17:58:23 +0000

My mother made those for Xmas. I think we called them “bow ties”. Out here in CA. we make them with won ton wrappers.

Haha talk about Chinese/Italian fusion! Love it!

By: Jody Rybka

Jody Rybka — Sat, 01 Jan 2011 18:59:28 +0000

Live in the Midwest. Near Cleveland, Ohio. We have very high humidity. My mother was Italian and made these quite often. They were not the real light and airy type. They were very close to this recipe. She has since passed away. I have tried to duplicate this recipe. They come out close. But, seem to get soft by the next day. My moms stayed crispy for well over a week. What am I doing wrong. I do have a deep fat thermometer and do wait to add them when the oil reaches a tempature of 350. All of your comments are welcome and greatly appreciated.

Thank you! and Happy New Year!

Jody Deen

Hi Jody, if they are the crispness you want initially but then turn soft later, I’d say it’s a question of storage, so I’d play around with your method. The best way to store them just may be to put them on a cookie sheet in the oven uncovered; that’s what my grandmother did with anything she didn’t want “humidified” including bread for bread crumbs. Let me know how it turns out next time you make them!

By: Francesca Maggi

Francesca Maggi — Sat, 23 Jan 2010 21:39:32 +0000

I love the ‘chit chat’ translation, although someome mentioned that perhaps it was because the white powder falls all over you, and it gives you away…
Anyway, I’m going to run a small piece on chiacchiere, etc. etc. and was wondering if I could ursurp your photo, with link to here!
fammi sapere.

francesca maggi
burntbythetuscansun

Of course you may use it Francesca! Looking forward to your post

By: Monkling

Monkling — Tue, 24 Feb 2009 22:29:35 +0000

I just made these & I’m not sure there will be any left by the time my husband comes home from work. Wish I had read the comments earlier so I would have known they’re called frappe in Rome. I was trying to explain them to my son who’s living in Rome & he had no idea what I was talking about.

So happy you like them! Thanks for sharing, and be sure to fill in your son on what you were talking about later

By: Laura

Laura — Mon, 23 Feb 2009 09:14:29 +0000

Ciao Michelle! I made these yesterday morning, and they were a big hit with the family. Yum! I asked and everyone here seems to known them by the name of chiacchiere as well. I love the little bit of lemon flavor that came through from the zest. It doesn’t seem to be a traditional ingredient used here, which surprised me since the Amalfi Coast is the land of the lemons. (Several women spontaneously gave me a recipe when I said I was going to make them, and it usually was very simple and included a cup of wine.) I was very happy with your recipe, and I will make these every year now! Grazie!!

Laura’s last blog post..The Amalfi Duomo Webcam is Back!

I’m *so* happy they came out so well, Laura! Thanks for letting me know

By: Beijinger

Beijinger — Mon, 23 Feb 2009 04:25:40 +0000

Hi!
This food looks like our fried pie , I love the food because it is so delicious to send my mouth water and my mom was good at preparing this food. Thanks for sharing us.

Glad you enjoyed, and thank for stopping by

By: Italy News: 02.22.09 | Italy Travel Guide

Italy News: 02.22.09 | Italy Travel Guide — Sun, 22 Feb 2009 08:51:34 +0000

[...] Can’t get to Venice for Carnival but want to incorporate a Carnival tradition into your life at home? Then whip up some of these “chiacchiere” from Bleeding Espresso. [...]

By: Laura

Laura — Sat, 21 Feb 2009 09:31:33 +0000

Thanks for answering my questions so quickly, Michelle! Thanks also for the suggestion for what type of baking powder to buy. I am looking forward to making them tomorrow morning!

Laura’s last blog post..Ruins of the Basilica di Sant’Eustachio

Mmmm I can smell them frying already

By: Laura

Laura — Sat, 21 Feb 2009 08:53:15 +0000

Oh dear! And now you can tell I am not much of a baker here yet. How do you buy baking powder in Italy? What is is called? Grazie Michelle!

Laura’s last blog post..Ruins of the Basilica di Sant’Eustachio

It’s “lievito per dolci” and usually comes with vanilla in there already. I almost always use “Paneangeli” brand in packets. Hope these come out well for you

By: Laura

Laura — Sat, 21 Feb 2009 08:13:37 +0000

Ooohhhh…. I am having family over for Sunday lunch tomorrow. Now I know what dolce to make! I will see what names they come up with for this pastry here in Campania. Thanks for the great recipe! Quick question… how much oil do you use in the pan? I am not used to frying things. Enough to cover them completely, or is that too much? Grazie!

Laura’s last blog post..Ruins of the Basilica di Sant’Eustachio

As lots of people actually deep fry these, you can’t go wrong with a good bit of oil in the pan–I’d say barely covered works well