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Chifeletti

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Ingredients

500 gr Potatoes
40 gr Butter
150 gr Flour 00 Type
1 Large eggs
5 g Sugar
Salt
Pepper
EVO oil For frying

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Chifeletti

  • Easy

Ingredients

Directions

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Chifeletti are a first course originally from Friuli Venezia Giulia, in particular from the area of Trieste. The term chifeletto refers to the word Kipfel which in German means lunette, cornet – the dish has in fact an half-moon shape and is made of potato dough, flour, butter and eggs to be then fried in abundant oil. Chifeletti are considered a first course of Trieste’s tradition also because of the fact that the dough resembles that of gnocchi. However, these simple but appetizing half-moons can also be used as a side dish, served hot and sprinkled with a sauce of one’s choice; they are perfect as an accompaniment to roasted meat with succulent cooking juices or served with cold cuts.

Steps

1
Done

Take the potatoes, brush the skin well, then wash them. Boil the potatoes, without peeling them, in abundant salted water for about 25 minutes. To halve the cooking time, you can cook the potatoes in a pressure cooker.

2
Done

When they are cooked and soft enough to be mashed, peel them while they are still hot and pass them through a sieve or potato masher, depending on how you prefer.

3
Done

Then let them cool.

4
Done

Now add the flour, the egg, the melted butter and the sugar. Add also salt and pepper to taste. Knead all the ingredients well, until the mixture is smooth and dry (if not, add a little flour if necessary).

5
Done

Let rest covered with plastic wrap for 30 minutes.

6
Done

Take the dough left to rest and roll it out on a pastry board with a rolling pin.

7
Done

Then, with the help of a pastry cutter or a glass, cut out circles with a diameter of about 6.5 cm. Fold the circles in half and flatten them slightly in the middle of their length, thus forming the classic half-moon shape.

8
Done

Pre-Heat the extra virgin olive oil in a pan with high sides. Take a kitchen thermometer to check the temperature of the oil.

9
Done

When the oil temperature reaches 170° fry them and when they reach a golden colour, remove them from the oil using a skimmer and place them on absorbent paper so that the excess oil is drained and they are not too greasy

10
Done

Then place the chifeletti on a serving plate and serve them hot!

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Caponata Siciliana
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Caponata Siciliana

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