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crostoli

Added by madamada | Sat 21 Feb 2009 @ 21:29

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make the dough and let it rest covered for a while, after frying the crostoli also rest on kitchen paper to loose excess oil, soon after that dust them with granulated sugar on a big tray where you\'ll serve them if there are some left for guest after the family members come and go from the kitchen

Ingredients
3 eggs
3 tbsp sugar
30 gr• melted butter

white wine
milk
rhum
grated lemon rind
at your choice

pinch of salt
white flour 00
as much is needed to make an elastic non sticky dough

Method
Cut fro the dough slices you pat in some flour you have on the wooden board, then pass them in your pasta machine, dusting in flour until they are smooth but do not break or tear.
Cut the stripes into smaller pieces and tighten the rulli on the pasta machine making the stripes as thin as you can.
Cut squares making further cuts into them so that they do not rise frying, or thinner stripes you can knot then
Deep fry in hot peanut oil very quickly. Just put 3 pieces at a time and turn them immediately, when you have turned the last one the first is ready to be taken out.

This is usually done in two or three people but if you concentrate and make your movements like the ritmo of a dance, everything goes meravigliosamente, you have also time to taste what you are doing

tried this recipe or a similar one? share your tips...

1. by madamada on Tue 13 Oct 2009 @ 21:44

thank you for your interesting tips and for the final sentence which make us understand how cooking is strictly related with feelings and memories. why not trying to do your nonna's crostoli to honor her and pass the recipe on? ...........

2. by Dom on Wed 30 Sep 2009 @ 19:56

At my house, there were some additions to the recipe that strengthen the success of this fabulous cookie. A teaspoon of vanilla or orange extract will liven it up, as well as Marsala in place of the rum and the white wine. The oil needs to be HOT, as hot as you can go without burning the oil. The thinnner you can get them, the better they will fry and the crisper, and less oily they will appear. While shopping at a local Italian market in San Diego, I came across a cute little cookie company, Cookies con Amore, that actually makes these in a variety of flavors. They did not have the ganulated sugar, rather they use powdered sugar, but they were REALLY close to what my Nonna used to make!