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Salty chatter recipe of 02-02-2016 [Updated on 29-05-2017]
Today's recipe is the one for making salty chatter, an enlightenment I had a few days ago. I saw that it is actually an existing recipe, there are various versions on the net, I simply adapted my recipe for sweet chatter and sprinkled them with grated Parmesan instead of icing sugar;) They are perfect for an aperitif with friends, or for your Carnival party, to eat alone or served to accompany meats and cheeses or whatever you prefer. I must say that my experiment was a great success: mine salty talk they turned out to be crunchy, beautiful to look at and with a tasty but delicate flavor. So I leave you to the recipe to make them and I wish you a good day;)
How to make salty talk
Place the flour in a bowl, add salt and baking soda, then put the egg, oil and wine in the center.
Begin to knead starting from the center and gradually absorb the flour on the edges.
Work until you get a smooth dough. Cover with a tea towel and leave to rest for at least 30 minutes at room temperature.
Divide the dough into some smaller loaves and flatten them a little with your hands, then pass it in the puff pastry machine for a couple of times, until you get very thin sheets, which you will gradually place on a lightly floured surface.
Alternatively, you can roll it out with a rolling pin, until you get a very thin sheet.
Cut out strips with a toothed wheel, 6-7 cm long and about 3 cm wide.
Always with the wheel, make cuts lengthwise, one central one or, if you prefer, 2 parallel ones.
Then start frying the chiacchiere in a pan with hot oil, a few at a time.
Turn them to brown them evenly, then lift them with a slotted spoon, placing them gradually on absorbent paper.
Arrange the salty chiacchiere on a serving plate, sprinkle them with a little parmesan to remind you of powdered sugar and serve them, perhaps with a platter of cold cuts and cheeses or even with some tasty vegetables.