Sunday, March 6, 2011

Find Combination Master Lock 175

C as chatter, crostoli, The banality of the spring carnival

My mother lay there, knotting as ruffles and lace making them a drain on brown paper. Anointed them with fragrant still with sugar, powdered or granulated, and sometimes, with drops of lemon.
I watched enchanted with magic: confused those strips of dough, dipped in oil heat turned into strange shapes: ribbons, animals, flowers and other creatures from the strangest features. As they were leaving the magic pot to celebrate, they also dressed in mystery, the ultimate winter festival.



















Crostoli
250 gr.

flour 2 eggs 1 tablespoon of butter
1cuchiaio satin
sugar 2 tablespoons dry white wine 1 pinch
zale
peanut oil for
frying Powdered sugar

Melt the butter over low heat. Place the flour on the work surface as a fountain and pour the butter, eggs, white wine and sugar. Mix the ingredients and after a few minutes to start working the dough with your hands for about ten minutes, until it is soft. Form a ball and put it in a floured bowl, cover with a cloth and let rest for about an hour.
Cut the dough into two pieces and roll out with rolling pin, on a shelf has been buttered, to obtain a thickness of two or three mm. With a serrated cutter wheel gain of about 3 cm wide strips, to affect the sense of length 1 or 2 times to tie them softly.
Half fill a pan with peanut oil and when it is hot fry, two or three pancakes at a time, letting them brown slightly. Drain, and put them on a double sheet of absorbent paper until you are warmed. Sprinkle generously with powdered sugar.

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