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.

@alessandrasfoodislove

Жыл бұрын

What beautiful memories b buon Natale 💫🎄

omg love these!!

How delectable these bow-ties or chiacchiere are!! Thank you for this tutorial! So good!

@alessandrasfoodislove

4 жыл бұрын

Victoria Maresca The powder sugar gets everywhere! I love it. 🥰🥰

I can’t wait to make these. Great tutorial- thank you

@alessandrasfoodislove

3 жыл бұрын

You’re welcome 😊thank you for watching

Great as usual.

@alessandrasfoodislove

Ай бұрын

Thanks again! So much appreciated

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 .

@alessandrasfoodislove

3 жыл бұрын

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. 💚🤍♥️🥰

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. ♥️😋

@alessandrasfoodislove

2 жыл бұрын

Thank you so much! This is the recipe of my cousin Angela that lives in Sorrento. 💖

Want to eat 😍

I made them today they were delicious thank you

@alessandrasfoodislove

3 жыл бұрын

Thank you for watching and making my recipes! 🥰 once you start eating the chiacchiere it’s impossible to stop :)

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.

❤️❤️❤️

@alessandrasfoodislove

3 жыл бұрын

Thank you for watching! 🥰

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?

@alessandrasfoodislove

2 ай бұрын

I haven't made them but will look for a recipe and try. Stay tuned...

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!

@alessandrasfoodislove

7 ай бұрын

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.

@alessandrasfoodislove

7 ай бұрын

One of my favorite Videos is the Christmas zeppole I made in Italy with my friend Anna. Hope you’ll enjoy it. 💚🤍♥️

@alessandrasfoodislove

7 ай бұрын

No need to reheat.

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?

@alessandrasfoodislove

Жыл бұрын

Hello Virginia, sorry for not replying sooner. You can make a week before and only add sugar before serving. Buon Natale 💫🎄

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

@alessandrasfoodislove

3 жыл бұрын

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. 🎄💫🥰❤️🇮🇹

@alessandrasfoodislove

3 жыл бұрын

Here is the link kzread.info/dash/bejne/ioWh15qQYazYc9o.html

my next move I be sure to have your zip code. I'll be the perfect neighbor

@alessandrasfoodislove

3 жыл бұрын

That would be so nice!! 🥰🥰

I love this biscuit, but would rather not deep fry. How would using air fryer work ?

@alessandrasfoodislove

3 жыл бұрын

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.

I typed the method for anyone interested:

@alessandrasfoodislove

2 жыл бұрын

Thank you so much.

Alessandra, our family always calls them "uandi" probably dialect. But in English we say, "gloves". I know in Italian it's guanti. Know anything about that? Thanks.

@alessandrasfoodislove

Жыл бұрын

Thank you for watching. That’s exactly right. Guanti 🧤 for gloves and in dialect uandi. This is a recipe that’s called so so many different names not only by regions but from town to town. Also used at different times of the year. In Napoli they’re called chiacchiere and eaten at Carnevale. Chiacchiere meaning gossip. One pulls the other. Una tira l’altra. Buon Natale 💫🎄

@sjesposito3614

Жыл бұрын

@@alessandrasfoodislove I made your recipe for the Polish nuns I serve as chaplain. One told me they were just like her grandmother's. What a compliment! And you should know that I had used a recipe from a famous Italian-American TV cook with the same last name as mine. Yours are better by far. The dough is so elastic and easy to work!

@alessandrasfoodislove

Жыл бұрын

@@sjesposito3614 thank you and God bless for sharing your food with others. That’s the joy of the season. Food is indeed love ❤️

I’ve made in the past without alcohol. If I try with the white wine, what brand/type would you recommend?

@alessandrasfoodislove

3 жыл бұрын

Thank you so much for watching. I use a Pinot Grigio. Hope this helps. I’m sure they’ll be delicious. Buon Natale 🎄🎁💫

How much vanilla in place of the sambucca

@alessandrasfoodislove

7 ай бұрын

I would do 1 tsp. Thank you so much for watching

Question can you refrigerate the dough ball if you don’t want to fry it all

@alessandrasfoodislove

3 жыл бұрын

Thank you for watching. Yes, in a ziplock plastic bag. Bring back to room temperature before rolling out. Hope information helps. 🥰

Hi! Is it white wine you drink or cooking white wine? Thanks 😊

@alessandrasfoodislove

3 жыл бұрын

Hi Nicole, I use white drinking wine. Usually I use a Pinot Grigio. Happy Father’s Day! ♥️♥️

@sjesposito3614

Жыл бұрын

Please never use cooking wine...always cook with a wine you want to drink.

If I use lemon or orange rind ? Will that make them more tasty ? I don't have white wine only Vodka Amaretto and Whiskey

@alessandrasfoodislove

3 жыл бұрын

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. 🤍💚♥️

@annalupis7921

3 жыл бұрын

I have Cognac too .

@alessandrasfoodislove

3 жыл бұрын

@@annalupis7921 cognac works great too. I love cognac in my food

@antoniettabertino8509

Жыл бұрын

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

@alessandrasfoodislove

3 жыл бұрын

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.

@man.i.literally.failed6772

3 жыл бұрын

@@alessandrasfoodislove just as i thought, thanks