Carnival Crostoli with Veneto PDO Olive Oil
Ingredients
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)
Instructions
Category
Dessert
Preparation time
1 hour
Preparation
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.