Crostoli Della Nona
<i>Crostoli Della Nona </i>
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  • 250 ml (1 cup) unbleached all-purpose flour
  • 15 ml (1 tbsp) sugar
  • 15 ml (1 tbsp) unsalted butter, softened
  • 5 ml (1 tsp) baking powder
  • 1 egg
  • 1 pinch salt
  • 20 ml (4 tsp) grappa, gin or vodka
  • 1 lemon or ½ orange, grated zest only
  • Canola oil, for frying
  • Icing sugar
  • Preparation
  • In a bowl, combine the flour, sugar, butter and baking powder. Make a well. Add the egg, salt, liqueur and lemon zest and mix with your hands. On a floured work surface, knead the dough until it forms into a smooth ball. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.
  • Preheat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towels.
  • On a floured work surface, divide the dough into four pieces and shape into rectangles to make it easier to work through the pasta machine. Roll a rectangle of dough at a time, dusting it with flour if it becomes sticky, down to the number 6 thickness.
  • Place the rolled out dough rectangles onto the floured surface. With a ravioli or pizza wheel, cut 2.5 cm (1-inch) wide rectangles. If needed, remove both sides of the dough to even it out.
  • Fry a few crostoli at a time for a few seconds on each side or until they begin to brown. Drain on the paper towel. Repeat with the remaining crostoli.
  • Place the crostoli on a serving platter. Dust generously with icing sugar. The crostoli can be frozen once cooked and dusted with sugar. Then can also be stored in an airtight container for a few weeks.
  • Description
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