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Carnival Ribbons (also known as Italian Fried Pastries) are one of the most popular treats during the Carnival season! Each Italian region has its own version of the recipe and different names for them, but essentially they’re all the same delicious crispy pastries!
Have you ever wondered about the origin of their name? One legend tells that Queen Savoy got hungry while chatting (“chiacchierando” in Italian) with her friends, and her cook prepared these sweets, naming them “chiacchiere”. Another story suggests they’re called this way because you can make lots of them with just a few ingredients, just like chatting!
These pastries have different names across Italy: they’re called “frappe” in Lazio, “sfrappole” in Emilia Romagna, “bugie” (meaning “lies”) in Piedmont and Puglia, “cenci” in Tuscany, and so on… However, the result is always the same: thin, crispy pastries with jagged edges that are absolutely irresistible!
I know that fried foods aren’t everyone’s favorite, which is why I’ve also prepared a baked version of these Carnival Ribbons!
Ingredients
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Instructions
Sift the flour and yeast onto your work surface and create a well in the center. Add the whole eggs, salt, oil, and Sambuca liqueur into the well. If you prefer a more pronounced flavor, you can add orange zest or orange juice at this point.
Knead the ingredients vigorously until you obtain a firm and smooth dough. Roll out the dough, either by hand or using a pasta machine, continuing to add flour to the dough until you achieve the thinnest possible sheet. Place all the sheets on a previously floured surface.
Using a pastry wheel cutter, cut the sheets into small rectangles, making 1-2 additional cuts within each rectangle. If you prefer, you can twist the chiacchiere or tie them into knots.
Take a medium-sized pot, heat a liter of peanut oil, and when it’s hot, fry the chiacchiere in small batches, being careful not to burn them. Remove them quickly from the pot and place them on a plate lined with paper towels to remove excess oil.
When your Carnival Chiacchiere are well dried, transfer them to a clean, dry plate and dust them with powdered sugar before serving.
