Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 10 | 40 minuti |
Ingredients
| 270 g | flour |
| 200 mL | whipping cream Sterilgarda |
| 1 pizzico | salt |
| q.b. | peanut oil (for frying) |
| q.b. | powdered sugar |
Preparation
- Work the flour in the mixer and gradually add the Sterilgarda Whipping Cream and a pinch of salt, until you obtain a soft dough.
- Form the dough into a ball and cover it with cling film, leave it to rest for 20 minutes at room temperature.
- Once the time has passed, divide the dough into 4 parts and roll out into a very thin sheet of about 2 mm.
- Place the pastry on a floured work surface and create rectangles of about 10 cm in length.
- Score the center with a single stroke of a serrated wheel, or with two vertical or two oblique incisions of your choice.
- Heat the peanut oil to 170°. Fry 3-4 pieces at a time, browning them on both sides. Be careful not to overheat the oil.
- Once golden, remove the chiacchiere with a slotted spoon and let them drain on kitchen paper to eliminate excess oil.
- Continue like this until the dough is finished.
- Finally decorate the chiacchiere with icing sugar and serve.
Mix all the ingredients Form a dough, wrap it in plastic wrap and leave to rest in the fridge for 30 minutes Blend the ricotta with the other ingredients ...
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