(Carnival knots with Grappa - Traditional recipe)

Time: preparation: 40 minutes plus resting ........ time for the dough ........ cooking: 30 minutes 500 g (1,1 lb) white flour 100 g (3 1/2 oz) sugar 55 g (2 oz) unsalted butter 8 tablespoons Grappa 4 eggs Peel of a lemon Oil for frying Icing sugar Salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Put flour in a bowl or on a work surface. Make a well in the center and add the sugar, eggs, lemon peel, softened butter, Grappa and a pinch of salt. Beat the eggs with a fork and then, using your fingers, draw in flour from the edge of the well, slowly, until a soft dough forms. Keep on kneading with your hands for about ten minutes until dough is smooth and elastic and there is no trace of dough on your fingers. Cover with a napkin and allow to rest for about 30 minutes.
Roll out your dough on lightly floured surface, beginning from the center, to a thickness of 0,2 cm (1/8in); you have to use a long pasta rolling pin for this. Cut dough into 8-10 cm (3-4in) width strips and then every strip in rectangular pieces (you can choose the best dimensions). Make two long cuts inside. Fry them on both sides in abundant oil in a non-stick frying pan
until they are golden . Put them on absorbent kitchen paper in order to remove the excess of fat. Let them get cool and sprinkle with icing sugar; accompany with a sweet wine.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".