Crostoli al Cioccolato (Chocolate Crostoli) and Lidia’s Celebrate Like an Italian

Lidia’s Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party, written by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, features a fun variety of recipes perfect for entertaining. A few highlights include Bocconcini di Pollo e Salsicce all’Aceto di Mele (Chicken and Sausage Bites with Apple Cider Vinegar Sauce), Funghi Marinati (Marinated Mushrooms), and Ravioli di Pere e Pecorino con Salsa Cacio e Pepe (Pear and Pecorino Ravioli with Cacio e Pepe Sauce). I will also be sharing their recipe for Crostoli al Cioccolato (Chocolate Crostoli) following the review.

Disclosure:  I received a copy of this book from Alfred A. Knopf in exchange for my honest review. All comments and opinions are my own.

Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Lidia Matticchio Bastianich is the chef/owner of multiple restaurants, an Emmy Award-winning public television host, and founder/president of Tavola Productions- an entertainment company.

She is also the author of Lidia’s Favorite Recipes, Lidia’s Italian Table, Lidia’s Italian-American Kitchen, Lidia Cooks from the Heart of Italy, Lidia’s Family Table, Lidia’s Mastering the Art of Italian Cuisine, and more.

Tanya Bastianich Manuali oversees the production and expansion of the LIDIA’S food line. She has also coauthored several cookbooks with her mother and brother, Joe.

She currently lives in New York City with her husband and children.

Lidia’s Celebrate Like an Italian

Lidia and Tanya begin Lidia’s Celebrate Like an Italian with an overview of party planning and a few tips to get started.

They go over the various types of get-togethers with notes scattered throughout on traditions surrounding celebrations in Italian and Italian-American households. Every chapter includes menu planning ideas and information on how to serve the recipes.

Chapters are divided by course: Aperitivi; Appetizers; Salads; Soups; Vegetables and Sides; Polenta, Risotto, and pasta; Dish and Seafood; Poultry and Meat; and Desserts. The individual recipes are also listed in the contents for easy reference.

The photography is provided by Steve Giralt. Many of the recipes are accompanied by a beautifully-styled full page photo of the finished dish. 

The titles are written in English and usually Italian. Every recipe includes a headnote with background information, stories, menu ideas, serving size, and tips. The measurements are listed in US Customary only. I have included metric measurements on the recipe below.

Crostoli al Cioccolato (Chocolate Crostoli)

To pair with this review, I made Lidia’s recipe for Crostoli al Cioccolato (Chocolate Crostoli). Crostoli are Italian fried sweet ribbons popular during holiday celebrations, including the upcoming Carnevale.

This particular Crostoli al Cioccolato (Chiacchiere al Cioccolato/Chiacchiere al Cacao) uses a cocoa and orange flavored dough for a fun Carnevale and even Valentine’s Day variation.

After bringing together the chocolate dough base and chilling for about an hour, it is rolled into a thin sheet and cut into individual ribbons. Each ribbon is gently tied into a knot, then fried until crisp.

To finish, the Crostoli al Cioccolato are coated thoroughly in a cocoa powdered sugar before serving.

A Few Chocolate Crostoli Tips

If the dough is too sticky to handle, add a little more flour while kneading.

Chilling the dough for at least an hour makes it easier to roll out and handle. It can also be prepared ahead of time and refrigerated for up to a day.

Roll the chilled dough on a well-floured surface until very thin (about 1/16-1/8 inch, 1.5-3 millimeters). This will help create that crisp texture when frying.

Very gently tie each ribbon into a loose knot. If pulled too much, the dough may tear. If it does tear, gently press it back together before trying again.

Do not overcrowd the Crostoli in the pan while frying. This may bring down the temperature of the oil and keep them from becoming crisp.

Due to the use of the cocoa powder, it can be a little more difficult to keep an eye on the color of the ribbons in the oil. Take care to not let them burn.

Other Dishes

I also made Sgroppino, Crispy Shrimp (Gamberi Croccanti), Ziti with Kale Pesto and Crispy Bacon, and Tagliatelle with Porcini Mushroom Sauce.

Sgroppino is a slushy cocktail from Venice. Chilled Prosecco is mixed with lemon sorbet and a splash of vodka. Limoncello can also be used in place of the vodka.

Crispy Shrimp (Gamberi Croccanti) are shrimp coated in a breading with pickled peperoncini and fried until crisp and golden. While these are best fried fresh, they can be kept for up to 10 minutes in a 325˚F oven.

The Ziti with Kale Pesto and Crispy Bacon was a huge hit for the whole family. The pasta is tossed with a kale pesto sauce, pieces of bacon, and grated Grana Padano.

The Tagliatelle with Porcini Mushroom Sauce was one of my favorites. Unfortunately, the grocery store was out of stock for porcini mushrooms, so I had to substitute with other varieties. The mushrooms are browned in batches with garlic, then simmered in a buttery stock before tossing in the homemade tagliatelle.

Lidia’s Celebrate Like an Italian is a great pick whether you are looking for new entertaining ideas or simply love Italian food. Recipes range from incredibly easy drink ideas to more intricate spreads perfect for Sunday dinner buffet-style.

Most of the ingredients are readily available in the average American supermarket. Some more difficult to locate items include Grana Padano, porcini mushrooms, certain liquors, fava beans, golden raisins, dried peperoncini, semolina, pancetta, black figs, Taleggio, and sunchokes.

Crostoli al Cioccolato (Chocolate Crostoli) Recipe

Excerpt from Lidia’s Celebrate Like an Italian

Print Pin

Crostoli al Cioccolato (Chocolate Crostoli)

A recipe for Crostoli al Cioccolato (Chocolate Crostoli)! Ribbons of chocolate and orange flavored dough are tied into knots and fried until crisp.

Course Dessert

Cuisine Italian

Keyword chocolate, dessert, fried, Italian, Italy

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 36 Crostoli

Ingredients

• 6 tablespoons (85 grams) unsalted butter softened at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 cup (60 milliliters) milk
• 1 large egg
• 1 large egg yolk
• 1/4 cup (60 milliliters) orange juice
• Grated zest of 2 oranges
• 2 1/4 cups (280 grams) all-purpose flour plus more for rolling the dough
• 1/2 cup (50 grams) cocoa powder divided
• Vegetable oil for frying
• 1/4 cup (30 grams) powdered sugar

Instructions

• In a food processor (or stand mixer fitted with a paddle attachment), blend the butter, sugar, and salt until smooth. Add the milk, egg and yolk, orange juice, and zest, and process everything together until smooth. Scrape down the sides of the bowl.
• Add the flour and 1/4 cup (25 grams) of the cocoa, and pulse until the dough comes together. Clean the bowl again, and pulse a few more times to mix thoroughly.
• Scrape the dough out onto a lightly floured work surface, and knead briefly into a soft, smooth ball. (If it is sticky, knead in more flour in small amounts.) Wrap the dough tightly in plastic, and chill 1 hour (or up to 1 day).
• Cut the chilled dough in half, and work with one piece at a time. Flatten the dough on a lightly floured work surface, and roll it out into a rough square approximately 16 by 16 inches (41 x 41 centimeters).
• With a fluted cutter, trim the edges and divide it into fourteen strips about 1 1/4 inches (3 centimeters) wide. Cut all the strips in half to form twenty-eight ribbons, each about 7 inches (18 centimeters) long (they will shrink after you cut them).
• One at a time, tie each ribbon into a simple overhand knot. Place the knotted crostoli on a baking sheet lined with parchment, leaving room between them so they don't stick to each other. Roll out the second piece of dough cut and tie the same way.
• Meanwhile, pour vegetable oil in a deep frying pan and heat to 360˚F (185˚C). Fry the crostoli in two or three batches until crisp and cooked all the way through, about 4 minutes per batch, turning occasionally. Drain on a paper-towel-lined baking sheet. Repeat with remaining batches.
• To serve, combine the confectioners' sugar and remaining 1/4 cup (25 grams) cocoa in a fine strainer, and dust the Crostoli al Cioccolato through the strainer, turning them to coat both sides.