Prepare the chat with the Thermomix allows you to easily and quickly create the most classic of the desserts from Carnival. dough turns out a lot simple And rapid and traditional cooking, the frying, give to these thin sheets the friability that makes them irresistible.
Ingrediants
- 300 g of flour 00
- 3 tablespoons of granulated sugar
- 2 eggs
- 60 ml of milk
- 30 g of soft butter
- 1 glass of Cognac (or other liqueur of your choice)
- the grated zest of 1 lemon
- salt
- sunflower oil for frying
- powdered sugar for finishing
How to prepare: Chat with the Thermomix
INGREDIANTS
Prepare the chat with the Thermomix lets get in the way simple what is the sweet of Carnival certainly more widespread in Italy, which takes the name of galani, crostoli, frappe, lettuce or bugie.
use of Thermomix makes it much smoother and rapid the making of the dough. After a rest in the refrigerator, which allows the dough to reach the right elasticity necessary to be pulled without breaking, you get thin sheets that are fried, as per traditional recipe. A sprinkling of powdered sugar et voila.
And if you want to indulge yourself in the culinary celebration of the gluttonous party par excellence, you will find in the section dedicated to the Carnival many ideas, traditional or creative, always updated and all delicious.
OTHER DELICIOUS RECIPES: Pettole with the Thermomix, Cupcakes with the Thermomix, Crepes with the Thermomix, Gingerbread cookies with the Thermomix
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
20 min
- Resting place
- IN THE FRIDGE
- Rest time
-
30 min
- Portions
-
6 – 8
How to prepare: Chat with the Thermomix
To prepare the chat with the Thermomix, start with the dough: collect the flour, sugar, eggs, milk, butter, Cognac, lemon zest and a pinch of salt in the jug. Knead everything for 3 minutes at ear speed.
Wrap the pasta in cling film and let it rest in the refrigerator for 30 minutes. After this time, take a small portion of the dough (leaving the rest always wrapped in film) and flatten it slightly with a rolling pin to bring it to the maximum opening of the rollers of a dough sheeter machine. Pass the dough several times until you get a thickness of about 2 mm. With a notched wheel trim the edges and then cut the dough into many squares or rectangles.
Make a couple of central incisions on each one and arrange them on a shelf covered with baking paper waiting for frying. When you have rolled out all the dough, fry the chiacchiere, a few at a time, in sunflower oil at 170 °, making them brown on both sides.
Drain the beans with a slotted spoon and let them dry on kitchen paper. Sprinkle with plenty of icing sugar and serve.
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