As a kid my dad would take us over the Polanski bridge to a polish section of Brooklyn to get these. Then later my mom and dad started making them, they are delicious. Many fond memories thank you Allesandra.
You made my mouth water. I love them. Next time I make them I will try your recipe. I've made several of your recipes and they are all good and turn out perfect. ♥️😋
Dear Alessandra yesterday I made your chiacchiere and my sons were amazed .They asked me who thaught me .I said Alessandra. I used Cognac about 100ml .The flavour was very nice since I didn't have vino bianco in the house .I drink it when we have .I always have Amaretto Whiskey Sambuca and anice extract .Grazie for your kind words .You are an inspiration to us .I'm not afraid to try anything anymore since I got to know you here .A Presto .Baci e abbracci bella signora .
Carissima Anna, che bel messaggio, mi hai commosso. I can’t even begin to tell you how happy I am to be passing on my family’s recipes. This chiacchiere recipe is from my cousin Angela that lives in Sorrento. We need to keep cooking so we can pass on the traditions to our children. Grazie di cuore. Be safe and let’s keep cooking together. 💚🤍♥️🥰
So wonderful to watch you make these as my family has done all my life (68yrs)! I make these with Anisette and Anise oil. We love that flavor! My one question is can you make these ahead and store them? Will they still be crispy and crunchy?? I am serving them for Christmas Eve but I wanted to make them a day ahead because I have so much to do on Christmas Eve. Just wondering how to store them or maybe reheat?? I would appreciate your help and I love your channel!
Hi Carmela, so wonderful to read your message. Thank you for the beautiful words. They keep well in an airtight container. Be sure to store once they’re completely cooled. Buon Natale mia carissima a te e la tua famiglia.
I like your version, simple and easy! A question though yesterday when we out to lunch they had these, but they had chocolate custard in the centre,or plain vanilla custard, the crostoli were made with a hollow in the middle to add custard! sort of like brandy snaps with cream in the middle, the pastry was rolled probably around the handle of a wooden spoon, to give hollow effect! Have you made these?
My family is Sicilian we call them quanti/quanti not sure on the spelling lol also my nana uses vanilla & Lemmon rind & sometimes anisette, these are simple but sooooo delicious! Thank you for sharing
Thank you for watching. I also did a Christmas edition video called bow ties or wandi. Same recipe just Christmas themed. Buon Natale! It’s all about the memories. 🎄💫🥰❤️🇮🇹
I miss my mom’s so much I’m going to make them this year thank you Alessandra ! Not sure if your going to see this but can I make a week before Christmas and store them I. A cool place and put powder sugar when ready to bring out?
Make these at the Holidays. My family looks forward to them. The recipe I use calls for powdered sugar in the dough. Also, my aunt told me to be careful when rolling out the dough to not use too much flour because when you go to fry them if there is too much flour on the surface it will cause the oil to bubble over causing a kitchen disaster on your stove.
Thank you for following my channel! 🥰 not sure about the air fryer but they do come out great in the oven. Try making them different thickness and see which ones you prefer. Hopefully it gets cooler soon so I can do a video using the oven.
Thank you for watching. The softer ones might be just a little thicker and lighter in cooking. The dough really needs to be very thin. By not eating them immediately I find that they crunch up. Hope this helps.
Thanks so much for your fast response. I haven’t made these in years. I was raised by my grandmother and we made them all the time. We called them cioffe. Now I am the grandmother and I’ll be making these with my grandkids tomorrow. Thank you for your tutorial. It’s one of the best ones I’ve watched.
@ thank you so much. How very special for your memories and now making them with your grandkids. God bless! They go by so so many different names depending on the region in 🇮🇹. Happy new year.
Where I come from in Italy, these are called Crostoli. Also, too many eggs. 2 eggs are plenty. 3 Tablespoons of Brandy is very good with the lemon zest. BTW, a dog in the kitchen isn't good. 👎
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
As a kid my dad would take us over the Polanski bridge to a polish section of Brooklyn to get these. Then later my mom and dad started making them, they are delicious. Many fond memories thank you Allesandra.
What beautiful memories b buon Natale 💫🎄
Thank you ❣️
@@kyledycio2865 thank you for watching 💫💕🎄🎅🏼🙏🏻
How delectable these bow-ties or chiacchiere are!! Thank you for this tutorial! So good!
Victoria Maresca The powder sugar gets everywhere! I love it. 🥰🥰
You made my mouth water. I love them. Next time I make them I will try your recipe. I've made several of your recipes and they are all good and turn out perfect. ♥️😋
Thank you so much! This is the recipe of my cousin Angela that lives in Sorrento. 💖
omg love these!!
I can’t wait to make these. Great tutorial- thank you
You’re welcome 😊thank you for watching
Great as usual.
Thanks again! So much appreciated
I made them today they were delicious thank you
Thank you for watching and making my recipes! 🥰 once you start eating the chiacchiere it’s impossible to stop :)
Want to eat 😍
Dear Alessandra yesterday I made your chiacchiere and my sons were amazed .They asked me who thaught me .I said Alessandra. I used Cognac about 100ml .The flavour was very nice since I didn't have vino bianco in the house .I drink it when we have .I always have Amaretto Whiskey Sambuca and anice extract .Grazie for your kind words .You are an inspiration to us .I'm not afraid to try anything anymore since I got to know you here .A Presto .Baci e abbracci bella signora .
Carissima Anna, che bel messaggio, mi hai commosso. I can’t even begin to tell you how happy I am to be passing on my family’s recipes. This chiacchiere recipe is from my cousin Angela that lives in Sorrento. We need to keep cooking so we can pass on the traditions to our children. Grazie di cuore. Be safe and let’s keep cooking together. 💚🤍♥️🥰
So wonderful to watch you make these as my family has done all my life (68yrs)! I make these with Anisette and Anise oil. We love that flavor! My one question is can you make these ahead and store them? Will they still be crispy and crunchy?? I am serving them for Christmas Eve but I wanted to make them a day ahead because I have so much to do on Christmas Eve. Just wondering how to store them or maybe reheat?? I would appreciate your help and I love your channel!
Hi Carmela, so wonderful to read your message. Thank you for the beautiful words. They keep well in an airtight container. Be sure to store once they’re completely cooled. Buon Natale mia carissima a te e la tua famiglia.
One of my favorite
Videos is the Christmas zeppole I made in Italy with my friend Anna. Hope you’ll enjoy it. 💚🤍♥️
No need to reheat.
I like your version, simple and easy!
A question though yesterday when we out to lunch they had these, but
they had chocolate
custard in the centre,or plain vanilla custard, the crostoli were made with a hollow in the middle to add custard!
sort of like brandy snaps with cream in the middle, the pastry was rolled probably around the handle of a wooden spoon, to give hollow effect!
Have you made these?
I haven't made them but will look for a recipe and try. Stay tuned...
My family is Sicilian we call them quanti/quanti not sure on the spelling lol also my nana uses vanilla & Lemmon rind & sometimes anisette, these are simple but sooooo delicious! Thank you for sharing
Thank you for watching. I also did a Christmas edition video called bow ties or wandi. Same recipe just Christmas themed. Buon Natale! It’s all about the memories. 🎄💫🥰❤️🇮🇹
Here is the link
ruclips.net/video/XQmu8W1IrCw/видео.html
I miss my mom’s so much I’m going to make them this year thank you Alessandra ! Not sure if your going to see this but can I make a week before Christmas and store them I. A cool place and put powder sugar when ready to bring out?
Hello Virginia, sorry for not replying sooner. You can make a week before and only add sugar before serving. Buon Natale 💫🎄
Make these at the Holidays. My family looks forward to them. The recipe I use calls for powdered sugar in the dough. Also, my aunt told me to be careful when rolling out the dough to not use too much flour because when you go to fry them if there is too much flour on the surface it will cause the oil to bubble over causing a kitchen disaster on your stove.
❤️❤️❤️
Thank you for watching! 🥰
❤💙
I typed the method for anyone interested:
Thank you so much.
How much vanilla in place of the sambucca
I would do 1 tsp. Thank you so much for watching
I love this biscuit, but would rather not deep fry. How would using air fryer work ?
Thank you for following my channel! 🥰 not sure about the air fryer but they do come out great in the oven.
Try making them different thickness and see which ones you prefer. Hopefully it gets cooler soon so I can do a video using the oven.
Hi! Is it white wine you drink or cooking white wine? Thanks 😊
Hi Nicole,
I use white drinking wine. Usually I use a Pinot Grigio. Happy Father’s Day! ♥️♥️
Question can you refrigerate the dough ball if you don’t want to fry it all
Thank you for watching. Yes, in a ziplock plastic bag. Bring back to room temperature before rolling out.
Hope information helps. 🥰
I’ve made in the past without alcohol. If I try with the white wine, what brand/type would you recommend?
Thank you so much for watching. I use a Pinot Grigio. Hope this helps. I’m sure they’ll be delicious.
Buon Natale 🎄🎁💫
If I use lemon or orange rind ? Will that make them more tasty ? I don't have white wine only Vodka Amaretto and Whiskey
The lemon and orange zest works great. You can also add amaretto. The amaretto will give it an almond flavor. Let me know how they turn out. 🤍💚♥️
I have Cognac too .
@@annalupis7921 cognac works great too. I love cognac in my food
If I don’t have white wine, I would be able to use 8 oz of sambucca or ameretto , making these in the morning hope to get an answer. Thank you so much
I tried making these, some came out a bit soft, some where crunchy like there suppose to
Thank you for watching. The softer ones might be just a little thicker and lighter in cooking. The dough really needs to be very thin. By not eating them immediately I find that they crunch up. Hope this helps.
@@alessandrasfoodislove just as i thought, thanks
Bemim Palermo lu komşum çok güzel yapar.
my next move I be sure to have your zip code. I'll be the perfect neighbor
That would be so nice!! 🥰🥰
How much butter? You said 4 ounces, one stick. One stick is 8 oz.
@@teridicicco797 sorry for the mistake. 8 oz
Thanks so much for your fast response. I haven’t made these in years. I was raised by my grandmother and we made them all the time. We called them cioffe. Now I am the grandmother and I’ll be making these with my grandkids tomorrow. Thank you for your tutorial. It’s one of the best ones I’ve watched.
@ thank you so much. How very special for your memories and now making them with your grandkids.
God bless! They go by so so many different names depending on the region in 🇮🇹. Happy new year.
Alkolün konulması, kızartırken fazla köpük birikmemesi için.
Where I come from in Italy, these are called Crostoli. Also, too many eggs. 2 eggs are plenty.
3 Tablespoons of Brandy is very good with the lemon zest.
BTW, a dog in the kitchen isn't good. 👎
@@Tony-o1b thank you for the tip. We certainly try it.