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Chiacchierre – Deep-fried Italian Biscuits


  • 300g flour

  • 150g butter, melted

  • 2 eggs

  • Zest of 1 lemon

  • 70 g icing sugar

  • Olive oil for frying

  • Icing sugar for dusting

  • For filling:

  • Small tub of ricotta

  • Candied fruit


  • 1.

    Place the flour on a clean work surface and make a well in the centre. Add the sugar, eggs, butter and lemon zest and mix well until you obtain smooth dough. Wrap in cling film and place in the fridge for a couple of hours.

  • 2.

    Flour a work surface and roll out the dough to a rectangular shape to a thickness of 3 mm. With a pastry cutter, cut into strips of 2 cm wide and gently tie the strips into bows.

  • 3.

    Alternatively make ravioli-type shapes and filling with ricotta and candied fruit.

  • 4.

    Heat the oil in a large saucepan or fryer. Add the bows or parcels and fry them on each side until they are golden-brown.

  • 5.

    Drain on kitchen towel, allow them to cool and sprinkle with icing sugar

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