Chiacchiere with Procida limoncello

And they are the sweet number one of the Carnival. And if you put a touch on it, I'm even better assaje

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chiacchiere al limoncello
chiacchiere al limoncello

And they are the sweet number one of the Carnival. And if you put a touch on it, I’m even better assaje.

Chatter with limoncello and sweetness. And it is also generally Carnival. So for the next one to come, or even now without waiting, why do not you prepare them like that? So in Procida, explained in the historic (recipe that tells a story related to the dish) that has sent Gianluca. Our friend from the island of Arturo has been sending us these missives for a long time. And we publish them that way, as we receive them.

“Do you remember photographic memory? In simple words it is our extraordinary and innate ability to remember through images. It is said that this type of memory is typical of childhood and preadolescence. It disappears in adulthood and reappears, in some cases, in old age. Now I do not know at what stage of life I can place myself. Being an adult should have disappeared, so I prefer to imagine myself still preadolescent. This is because lately, every time I see in a showcase or in some pictures the “chatter”, my mind always makes a precise and always the same path. And this is: chatter – typical dessert – carnival – Marisa (my wife). I answer immediately to the question that makes us your wife?

I started my love story with her at carnival. Sometimes I tried to tell her it was all a joke, but she really does not want to believe me. And then we are still happily together. She, in that carnival, was dressed as Cleopatra and was beautiful. I had unpredictable long hair and I was embarrassingly shy. Today, only the hair is different. But thanks to my bike, a constant in my life, I could seem sure of myself and also, in his opinion, interesting. But it was only the motorcycle’s fault. But let’s come to talk, those to eat. After the carnival party at the legendary “Geotenda” we took my yellow and black Honda Mtx together.

We went for a long ride until dawn. Towards dawn, I wanted to take her for breakfast but no bar was open. Then, a stroke of genius, I thought of taking the talk that my grandmother had prepared the day before. So I improvised a breakfast where the carnival cake took the place of the usual hot croissant. The result was unreal, but I do not go into details. Since then, for us the rumors are only those of grandmother. With them instead of a glass of wine or grappa there is a very yellow shot of limoncello procidano.

And now let’s move on to the recipe of chiacchiere al limoncello di Procida. My grandmother’s recipe. Prepare them with your children if you have. For them it will be a fun game and an indelible memory.

Ingredients the talk with limoncello

 500 g of flour
 2 whole eggs plus 1 yolk
 3 tablespoons of oil
 1 teaspoon of baking powder
 granulated sugar 50 gr
 1 pinch of salt
 vanilla pod or a sachet of vanillin
 a glass of homemade limoncello
 oil for frying
 icing sugar q.b.

Sift the flour into a flour on a pastry board and put the yeast, the eggs, the sugar, the salt, the oil, the limoncello, if you like, the vanilla.

Start mixing with the help of a fork and then working the dough with your hands until it forms a smooth and elastic dough.

Wrap the dough in a transparent film and put it to rest in the refrigerator for about 30 minutes.

After this time, divide the dough into portions of about 150 g and start working with the rolling pin each individually. Several times, up to 2 mm thick.

Let the puff pastry rest for a few minutes and in the meantime bring the oil to a temperature of 150-160 °.

With a scalloped cutting wheel proceed by shaping the rectangles of about 5×10 cm and practicing on each two central cuts, parallel to the long side

Put a large amount of oil in a large pan and heat it. When it is hot, fry the chatter two or three at a time, leaving them a few minutes and turning them halfway through, until they are golden.

Remove them and place them gently on absorbent paper to remove excess grease. Then transfer them to a serving dish and sprinkle with powdered sugar.

Good talk to everyone from #cuocodelladomenica Gian Luca ”

If you liked the chiacchiere alla limoncello di Procida, then you may also like the recipe for spaghetti with lemon pesto. It is at the link: www.charmenapoli.it/sapori/ricetta-spaghetti-al-pesto-di-limoni-italian-recipe-cuisine/

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