Carnival knots with Grappa

Chiacchiere con la grappa

Carnival knots with Grappa Authentic Italian recipe

Put flour in a bowl or on a work surface. Make a well in the centre and add the sugar, eggs, lemon rind, softened butter, Grappa and a pinch of salt. Beat the eggs and other ingrdients 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 centre, 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 dimension). Make two long cuts inside. Fry them on both sides in abundant oil in a non-stick frying pan until they are golden on both sides.
Put them on absorbent kitchen paper in order to remove the excess of fat.
Let them get cool and sprinkle with icing sugar.

Note

- We suggest to use extra virgin olive oil to fry
- Don't eat fried food too many times; it isn't healthy food!
- It's very difficult to have the real amount of the frying oil and icing sugar.
So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.

What's the right wine ?

Our suggestion is: don't serve a sweet wine because there is Grappa liqueur in the dough