← Nouns Cooking · Italian

Ingredients

• 300 g plain flour
• 40 g Sugar
• 2 Eggs
• 30 g soft butter
• 40 ml dry white wine or grappa
• 1 lemon, zest grated
• 1 pinch Salt
• 1 l sunflower or peanut oil, for frying
• 60 g icing sugar, to dust

Method

1. Mix the flour, sugar, salt and lemon zest, then add the eggs, butter and wine and knead for 8–10 min into a smooth, firm dough. Wrap and rest for 30 minutes.
2. Roll the dough out as thinly as you possibly can, about 1–2 mm (a pasta machine makes this easy).
3. With a fluted pastry wheel, cut into rectangles about 5 x 10 cm and make two short slits in the middle of each.
4. Heat the oil in a deep pan to 175°C (350°F). Fry the ribbons a few at a time for 30 seconds per side, until they blister and turn pale gold.
5. Drain on kitchen paper, let cool and dust heavily with icing sugar.

Tips

• The alcohol helps the dough blister and mostly evaporates in the hot oil; use milk for an alcohol-free batch.
• Kept in a tin, they stay crisp for a week. Never leave hot oil unattended.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Cooking with Manuela GialloZafferano