This week’s Regional Italian dish will take us back to the region of Friuli – Venezia Giulia, Italy’s most North-Eastern region that borders with Austria and Slovenia. As I have already said in my post about Maiale al Latte – Purcit tal Lat, it is a region that puts together the historically-geographical region of Friuli and that of Venezia Giulia, each with its own history and traditions. And while Maiale al Latte was from Friuli, today’s recipe comes from Venezia Giulia, the area that borders with Slovenia. This region has been a part of the Austrian-Hungarian Empire for many years and thus has many cultural and culinary similarities with the other regions and nations of the area, especially with Slovenia and Istria. Chifeletti, also called chifel, Kipfel or kifelček, are fried potato dough crescents, typically served as a side dish to accompany roasts or meats with gravy. The term “chifeletto” comes from the German word “Kipfel” which means “crescent”. Try them with Friuli’s Maiale al latte and don’t forget to check out all the other Regional Italian recipes here!
Recipe adapted from Bora.la
Ingredients (makes 30 chifeletti):
1 kg – 2.2 lbs potatoes
1 egg
¾ tsp salt
250 gms – 1 cup flour (to add little by little, you may require more or less depending on the potatoes you are using)
Halve the potatoes and cook them in salted boiling water until tender.
Put the flour on the benchtop. Then put the warm boiled potatoes in a potato masher (there is no need to peel them as the skin will remain inside the masher) and squeeze them onto the flour. Add the salt and mix well. Then add the egg and keep kneading until you get a smooth dough. You may have to add a little more flour. The dough will be ready when it won’t stick to the surface anymore, but it is still soft and pliable. This is the same dough to make potato gnocchi!
Roll the dough into ropes a little over 1 cm (1/2 inch) thick and cut them in pieces 8 cm (3 inches) long. Then shape them like a crescent.
Deep fry them in warm vegetable oil, drain the excess oil on a piece of kitchen paper and serve hot with a sprinkle of salt on the top.
They make a great side dish for roasts!
Thanks for sharing on my FB page. I enjoyed looking through the directions. I have a better idea of what they are now. I think I must invest in a potato mill. I hear from people its their favorite kitchen tool. Happy Easter!
What a lovely pastry, Manu. I am not familiar with this type of pastry from Hungary, but my parents were from Budapest, which is a bit far from the boarder. They look delicious!
Oh, these look amazing, Manu!!! You always have such unique, delicious food ideas here. My family would love this delightful dish 🙂
grazie per aver postato una ricetta della mia regione..passa a trovarmi se desideri conoscere altre nostre specialità, a presto!
The more I’m reading your regional specialities, Manu, the more you’re enticing us back to Italy for that holiday. They look wonderful!
Those look so good! I love the method, recipe and photos are not only tempting but I wish to have few hot one’s right now:))
Have a wonderful Holiday Season, Manu!!! xoxo
Manu, if I can add Kiflice….what a delicious pastry, beautiful:)
yum! they look so delicious. i thought it was a sweet dish at first 😉
When I just looked at the picture I though it’s something sweet, but then I realized it’s not, it’s savory, and made with potatoes. Very very delicious…!!!
We always have Vanillekipferl for the holidays in Germany. i love how they just melt on your tongue 🙂
Wow, I have never eaten these fried, just boiled with a sauce. Your descriptions make it east to follow too. Looks delicious.