A typical carnival pastry common in various parts of Umbria; delicious and not to be missed!
8 tablespoons extra virgin olive oil
8 tablespoons sugar
16 tablespoons flour
1 small glass of Mistrà liqueur and/or rum
rind of 1 lemon, grated
1 tablespoon dried yeast
vanilla essence (optional)
honey or Alchermes liqueur for garnishing
oil for frying.
Mix the flour, yeast, oil, lemon rind, sugar, flavourings and liqueurs together. Knead vigorously for a few minutes until the dough is stiff and full of cavities. If necessary, add a little flour or milk. Leave the dough to rest for about an hour. Heat the oil in a large frying pan. Take large dollops of dough and drop them into the boiling oil. When these are puffy and golden, remove them from the oil and place them on kitchen paper. Sprinkle the strufoli with Alchermes liqueur or melt some honey and drizzle over the strufoli.
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