Sfrappole or chiacchiere or galane or intrigoni or … there are so many different names and shapes for these simple, thin pieces of fried dough, sprinkled with powdered sugar, that can always be found on tables in Emilia Romagna during Carnival.
They are so good and light that it is difficult to resist tasting them.
Let’s try to prepare them together, it’s easy!
Ingredients: 2 eggs, 200 g of type 0 flour, 1 liter of peanut oil, powdered sugar.
Preparation: pour the flour out on a pastry board, making a circle and leaving space in the middle to put the eggs; the walls of flour in the circle should be high enough to keep in the eggs. Mix and then kneed the dough thoroughly.
Make a sphere, cover it and let it rest for thirty minutes. Roll out the dough with a rolling pin – or with a pasta machine set to the fifth level – until you get a nice thin pastry dough.
With a knife, or better yet, with a pasta cutter, cut out 4 cm long strips which you will then cut into diamonds about 15 cm long.
Fry the “sfrappole” in small quantities in very hot oil, but not too hot or they will burn. When they are golden brown on both sides, let them dry and drain on paper towels. Let them cool and then cover them with powdered sugar.
Note: a spoonful of anise liquor can be added to the dough
(thanks to Lea Bernabei – Viserba di Rimini)
Ps: I would like to share a personal memory about galane. My grandfather suffered of a light form of diabetes so my grandma used to prepare galane with sweetener instead of sugar not only in the dough but also over the galane so they could have the same aspect then the “normal one”. So lovely.