Скачать или смотреть Vegan Sweet Showdown: Frittelle vs Chiacchere

Today we're learning two iconic Carnival desserts: chiacchiere and frittelle sarde, exploring the essence of Sardinian and Italian Carnival delights while making them vegan.

00:00 Introduction to Chiacchiere and Frittelle
00:49 Frittelle Sarde Recipe
03:16 Vegan Chiacchiere Recipe
04:55 Testing Chiacchiere and Frittelle

Chiacchiere, a staple of Italian Carnival festivities, goas through the fabric of Italy's culinary history. Known by many different names (frappe, cenci, bugie, galani), this delicious dish is still a sign of joy in many different places. These sweet, thin pastries, which have their origins in ancient Roman frictilia, representing centuries of tradition. The preparation of chiacchiere, is closely linked to Carnival celebration and recalls a period of excess preceding the solemnity of Lent.

Recipe:
125g 00 flour
25g Cornstarch
20g sugar
25g oil/plant based butter
1/2tsp bicarbonate
50g anis liquor/white wine
50g warm water

We travel to the untamed beauty of Sardinia and discover the local dish, frijouri, or frittelle sarde, in my hometown. Similar to chiacchiere, this Sardinian speciality is veganized but sticks closely to my grandmother's recipe. Sardinia's distinctive flavours and rich culinary history make it the ideal setting for our second competitor in today's dessert competition.

Recipe:
200g semolina rimacinata (double milled semolina)
200g 00 flour
400g plant based milk
zest and juice of 1 orange
pinch of salt
10g Fresh Yeast

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Tomaso

London, UK