Carnival Crostoli with Veneto PDO Olive Oil


INGREDIENTS (6 people)

400 g 00 flour

40 g of grappa

40 ml of Veneto DOP olive oil

2 eggs

Lemon peel

Icing sugar

Salt, a pinch

Seed oil (for frying)




Preparation time

 1 hour


In a large bowl, add all ingredients together and knead until you get a smooth dough. Wrap the loaf in plastic wrap and let it rest in the refrigerator for at least 1 hour.

Using a pasta machine or rolling pin, make a thin sheet of dough that you will then divide into thin strips with a pastry cutter.
Heat the seed oil to about 170-180°C.

Fry the dough strips until they turn golden brown and crispy. Be sure to flip them with a fork so they cook evenly on both sides.
Now drain the crostoli on paper towels to remove excess oil.
Dust the crostoli with plenty of powdered sugar before serving.

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