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Preparation Time:
1h 40min
Difficulty:
Easy
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Ingredients
FOR APPROX. 800 G OF DOUGH: 500 g Manitoba flour - 75 g caster sugar - 4 g salt - 2.5 g grated lemon zest - 40 g butter - 175 g whole eggs - 30 g Prosecco - 20 g rum - FOR THE FILLING: 2 packs of D'Amico hot olives - 500 g cream cheese - chopped parsley
Instructions
Mix all the ingredients in a stand mixer fitted with a flat beater until the dough is smooth and firm. N.B. If the dough is too stiff, add a little Prosecco.
Leave to rest, well covered, at room temperature for about 1 hour. Roll out the dough to about 1mm thick using a pasta machine. Prick and cut as desired. Fry in hot peanut oil at 175°C, turning them several times. Drain well on kitchen paper and, once cool, fill.
Drain the olives. Spread the cream cheese mixture over the chiacchiere and garnish as desired with the olives.
(Note: if you want to speed things up, you can buy ready-made chiacchiere from the shop)
