Chiacchiere

Beat the sugar with the egg, add the other ingredients and work into a smooth and elastic dough.

Knead the dough on a floured work surface until it stops forming bubbles.

Then roll the dough out thin (about 2-3 mm) and cut out small strips with a pastry roller.

Let the dough rest for about 1 hour.

Fry the dough strips in hot fat until golden brown, remove with a sieve scoop and drain on kitchen paper.

After cooling, dust with powdered sugar or vanilla sugar.

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