Crisp, golden-brown *chiacchiere*, dusted with powdered sugar.
Video recipe
Ingredients
- 250 g Italian 00 flour or all-purpose flour
- 2 eggs
- 30 g sugar
- 30 g butter
- 1 tbsp Apple cider Vinegar from Melannurca Campana IGP Andrea Milano
- Lemon zest
- Oil for frying
Method
1. Knead the flour, eggs, sugar, butter, lemon zest and vinegar together. Let rest for 30 minutes.
2. Roll the dough very thin, cut into strips and fry until golden. Drain and dust with icing sugar.
Products
Vinegars for this recipe
Hazelnut panna cotta with organic apple cider vinegar cream
A creamy hazelnut panna cotta, made even more indulgent by an organic apple cider vinegar cream and the crunch of…
Strawberry Vinegar Glass-Glaze – Tarallo Cheesecake
A creamy, striking dessert featuring a crunchy base, dollops of soft cream, and a sweet glaze poured over the top as a…
Strawberry Vinegar Glass-Glaze – Ricotta, Walnuts and Figs
Fresh figs, split open and filled with ricotta cream, enhanced with walnuts and honey, and finished with a strawberry…
Chiacchiere with Melannurca Vinegar
Crisp, golden-brown *chiacchiere*, dusted with powdered sugar.
Ingredients
- 250 g Italian 00 flour or all-purpose flour
- 2 eggs
- 30 g sugar
- 30 g butter
- 1 tbsp Apple cider Vinegar from Melannurca Campana IGP Andrea Milano
- Lemon zest
- Oil for frying
Method
1. Knead the flour, eggs, sugar, butter, lemon zest and vinegar together. Let rest for 30 minutes.
2. Roll the dough very thin, cut into strips and fry until golden. Drain and dust with icing sugar.