Chiacchiere of the Nuns

Pour the flour into a bowl or onto the work surface, add the egg, the two egg yolks, the butter and a pinch of salt. Knead until you get a mixture Smooth and compact, with no visible streaks of butter. Knead the dough just enough to make it smooth and easy to roll out.

Roll out the dough until it's very thin. Work evenly, avoiding thicker areas that might slow down the cooking process. The dough is ready when it appears thin and even, with no tears and a smooth surface.

Cut the pastry into squares or diamonds using a pastry wheel. Make a few cuts inside each piece, without completely separating the pieces. Alternatively, cut into strips and tie them gently, keeping the shapes open enough to promote even cooking.

Pour plenty of extra virgin olive oil into a skillet suitable for frying and heat it to a very high temperature. The oil must be very hot before adding the batter, so that the surface seals quickly and the chiacchiere they do not absorb excessive seasoning.

Drop a few pieces at a time into the very hot oil and fry until golden and crispy. Turn them if necessary to even out the color. Don't overcrowd. skillet: the molds must have space to cook without suddenly lowering the oil temperature.

Collect the leftover scraps from the cooking process and fry them in the same abundant, hot oil. Wait until they are evenly browned and crispy, then carefully drain them to remove the excess oil.

Transfer the chiacchiere and the fried scraps on paper towels and let them drain briefly. When they are dry and still crunchy, sprinkle them with powdered sugarServe them after finishing, enhancing the contrast between the crumbly surface and the sweetness of the sugar.