Hi, I’m Mark Zoch, the man behind The Dinner Dude and today, we’re going to embark on an exciting journey together. A journey that will take us through the winding paths of Italy and straight to your kitchen. We’re talking about none other than the delightful ‘Chiacchiere with Sweet Ricotta Cream.’ Now, I have already shared the recipe with you, so let’s skip past that and dive straight into the nitty-gritty of making it.
Chiacchiere with sweet ricotta cream recipe
CHIACCHIERE WITH SWEET RICOTTA CREAM
- 300 gr of 00 flour
- 40 gr of sugar
- 2 eggs
- 40 gr of butter
- 50 ml of whole milk
- 2 table spoons of Gran Mariner
- A piece of the lemon peel washed and grated
- A pinch of salt
- Oil to fry
- Powdered sugar to garnish
- 250 gr of ricotta cheese
- 150 ml of fresh cream
- A piece of orange zest
- Take a bowl, put the flour inside, create a hole in the centre and add eggs and salt, the melted butter, sugar, milk, the grated lemon zest, the Grand Mariner or rum and start mixing from the centre till you will get an homogeneous dough.
- Keep on working it on the pastry board till it will be smooth and compact; take a piece of transparent film, cover the dough and live to rest for 40 to 50 minutes.
- While the dough is resting start preparing the ricotta cream. Take the fresh cream and whip it. Put it together with the ricotta cheese and mix till you will get a fluffy cream: add the grated orange zest and put it aside.
- When the dough has rested enough start working it: separate into 4 parts and while working one of these, cover the others with the transparent film. Roll out the piece of dough with a rolling pin and when it is thin enough put it into the pasta machine: you must obtain a thin strip: once you will get it, use pastry rings to obtain regular discs of different dimension, some big, some medium some smaller (as you can see in the figure), putting some flour so they will not stick on the pastry board.
- Put the seed oil to fry and when it is hot enough, star cooking the pasta discs being careful not to burn them; they must result of a light golden. Put them aside and sprinkle them with powdered sugar.
- Once the “chiacchiere” are all cooked, start to create your dessert. Put a disc to make the base and, using a sac-a-poche, distribute the ricotta cream and keep on going like this till you will reach the number of layer you want, proceeding with the smaller discs you have cooked. Sprinkle again with powdered sugar, some fried lemon and orange zest.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Experimenting with Kitchen Tools
Now, let’s delve into some creativity and re-imagine our Chiacchiere with sweet ricotta cream using different kitchen tools.
Waffle Maker: How about making “Waffled Chiacchiere”? Just place your cut-out dough strips in a preheated waffle maker and cook until crispy. It gives an interesting texture to our classic Chiacchiere!
Ice Cream Machine: If you own an ice cream machine, why not churn your sweet ricotta cream into a smooth ice cream? Serve it alongside your Chiacchiere for a refreshing twist!
Remember, cooking is all about experimenting and having fun. So don’t be afraid to try new things and put your personal spin on this classic Italian dessert. Happy cooking, folks!
Tips making for Chiacchiere with sweet ricotta cream
- Mastering the Dough: The dough for the Chiacchiere is the heart of this dish. It may be a bit tough to knead, but remember, the harder it is at first, the flakier the final product will be. So, don’t shy away from putting in that extra elbow grease!
- Frying to Perfection: Frying the Chiacchiere just right takes practice. The oil should be hot, but not smoking. You want a beautiful golden color, not a burnt one. And remember, they cook fast, so keep a watchful eye!
- Balancing the Sweetness: The sweet ricotta cream is heavenly, but it can get too sweet if you’re not careful. Balance it out by adding lemon zest or a pinch of salt.
Serving Chiacchiere with sweet ricotta cream is equally as important as preparing it. Here’s how I like to do it:
- Presentation is Key: Arrange the Chiacchiere on a beautiful serving platter. Drizzle or pipe the sweet ricotta cream over them, and dust with a generous helping of powdered sugar.
- Accompaniments: This dessert pairs wonderfully with a glass of Prosecco or a cup of strong Italian coffee.
- Personal Touch: Add a sprig of mint or a few fresh berries for color contrast and a burst of freshness.
- Can I use store-bought ricotta for the cream? Absolutely, but ensure it’s high quality. The better the ricotta, the richer your cream will be.
- Can I prepare any part of this recipe in advance? Yes, you can prepare the dough and the cream a day in advance and assemble just before serving.
- Can I bake the Chiacchiere instead of frying? Yes, but they won’t have the same texture. If health is a concern, try air frying them!
- What if I do not have a pasta roller? A rolling pin works just fine! It might take a bit more effort, but it’s definitely doable.
- Is there a substitute for the wine in the dough? You may replace the wine with white grape juice or apple cider vinegar.
I hope you enjoy making and eating Chiacchiere with sweet ricotta cream as much as I do. Happy cooking!