Angel Wings (chiacchiere) are the prime Carnival pastry. They are made with simple ingredients: flour, eggs and sugar, and then flavored with lemon zest and limoncello. The dough is then rolled out in a thin sheet, cut into rectangular stripes, and fried. Angel Wings are then sprinkled with icing sugar and usually served with some Sanguinaccio (a dark chocolate sauce).
Angel Wings are light and crisp pastries, called by different names depending on the region: for example, thay call them bugie in Turin, cenci in Tuscany, frappe in Rome, galani in Venice…
This is the recipe we use, every year, at my home. If you wanna try it, you won’t regret!
Happy Carnival to everybody!
Ingredients for 1 tray of Angel Wings:
300 g of pastry flour
50 g of sugar
1 pinch of salt
1 tsp of grated lemon zest
3 tbsp of seed oil
3 tbsp of white wine
3 tbsp of limoncello
buy doxycycline 100 g of vanilla-flavored icing sugar
seed oil for frying buy Phenergan online
Preparation Time: 30 min.
Cooking Time: 20 min.
Total Time: 50 min.
Mound the flour, make a well in the middle and put inside eggs, sugar, oil (3 tbsp), lemon zest and salt.
Start to knead, slowly adding wine and limoncello.
Amalgamate all the ingredients till you get a soft and elastic dough.
Divide it into 4 smaller balls, and roll them out with a roller pin into a really very thin sheets.
If you have a pasta roller, run the dough (one piece at a time!) through the pasta roller on progressively thinner settings.
Put the sheets on a floured surface. With a crimper pastry cutter, make 6 cm long (2 cm wide) stripes (or any other size you prefer).
Warm the oil up in a pan, then start frying the Angel Wings, a few at a time.
As soon they will be golden, lift them with a perforated spoon, and let dry on some blotting paper.
Put your Angel Wings on a platter, and, once cold, sprinkle with icing sugar and enjoy! 😛
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