• Home
• |
• Recipes

Crostoli is a typical sweet treat of the Carnival period. They are thin layers of sweet dough (flavoured with grappa and rhum) fried and sprinkled with icing sugar. They are deliciously crumbly and cannot be missed during the cold months!

Ingredients:

• flour 500 g
• 4 egg yolks
• salt 1 tea spoon
• sugar 3 tablespoons
• grappa 2 tablespoons
• rhum 2 tablespoons
• olive oil 1 tablespoon
• butter 40 gr
• powder raising agent 15 gr
• Peanut oil to fry
• icing sugar

Method:

You can mix the ingredients by hand if you like, but a mixer will shorten the preparation time sensibly.

Mix the flour, grappa, rhum, egg yalks, softened butter, one tablespoon oilve oil and at last the raising agent adding water in small sips until getting a firm but smooth dough that will not stick to the bowl (or mixer).

Leave the dough to cool in the fridge for an hour.

Just before taking the dough out, heat the oil in a deep pan.

Cut the dough in strips and kneed them before rolling them out through the pasta maker.

If the pasta breaks whilst being rolled out, it means it needs a few drops of water.

The strips will have to be rolled out numerous times, each time making the dough thinner (gradually moving the selector) till you reach a 1 mm layer.

Once the pasta layers are ready, put them on a canvas and cut them in smaller, irregular strips.

You can cut a slit in the middle (vertically) of the layer and roll in out on itself to create various shapes or leave it flat.

When ready and the oil is hot, fry them gently until golden.

When cooked, take them out using a colender and put them on kitchen roll to dry.

When cold, place them on a serving dish and sprinkle with icing sugar... and Enjoy!!!!!