Chiacchiere with a Pacific Northwest Twist

Ingredients

In this Pacific Northwest adaptation of Chiacchiere, we incorporate the region's abundance of wild mushrooms to add a unique twist to the traditional Italian recipe. The original Chiacchiere is typically a sweet dessert, but we transform it into a savory delight by filling the pastry with a flavorful mixture of sautéed wild mushrooms, fresh herbs, and garlic. This adaptation celebrates the Pacific Northwest's love for locally sourced ingredients and highlights the region's culinary diversity. We alse have the original recipe for Chiacchiere (Campania), so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (150g) mixed wild mushrooms, such as chanterelles and morels, sliced 1 cup (150g) mixed wild mushrooms, such as chanterelles and morels, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 tablespoon (15g) butter 1 tablespoon (15g) butter
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs, olive oil, white wine, vanilla extract, and ground cinnamon. Mix until the dough comes together.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   In the meantime, heat the olive oil and butter in a skillet over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the sliced wild mushrooms and thyme leaves. Cook until the mushrooms are tender and any liquid has evaporated. Season with salt and pepper to taste. Remove from heat and let it cool.
4. 4.
   Roll out the dough into a thin sheet using a rolling pin. Cut the dough into rectangular strips, approximately 4 inches long and 1 inch wide.
5. 5.
   Place a spoonful of the mushroom filling in the center of each strip. Fold the dough over the filling and press the edges to seal, creating a rectangular pocket.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chiacchiere in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
7. 7.
   Once cooled, dust the Chiacchiere with powdered sugar. Serve and enjoy!

Treat your ingredients with care...

• Wild mushrooms — Ensure you thoroughly clean the mushrooms before slicing. If wild mushrooms are not available, you can substitute with a mix of cultivated mushrooms such as cremini or shiitake.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is at the correct temperature before frying the Chiacchiere.
• Dust the Chiacchiere with powdered sugar just before serving to maintain their crispness.
• Experiment with different wild mushroom varieties to add depth of flavor to the filling.
• Serve the Chiacchiere warm for the best taste experience.
• These Chiacchiere can be made ahead of time and stored in an airtight container for up to 2 days.

Serving advice

Serve the Wild Mushroom Chiacchiere as a delightful appetizer or as part of a dessert platter. Pair them with a glass of chilled white wine or a cup of herbal tea for a perfect Pacific Northwest culinary experience.

Presentation advice

Arrange the Wild Mushroom Chiacchiere on a serving platter, dusted with powdered sugar. Garnish with fresh thyme sprigs for an elegant touch. Serve alongside a small bowl of the sautéed wild mushrooms for dipping.