CASTAGNOLE TIFERNATE (Città di Castello)
Ingredients:
11 eggs
11 teaspoons of sugar
1 kg flour
11 spoons of mistrà
11 teaspoons of seed oil
6 teaspoons of butter
1 sachet of baking powder
A pinch of salt
Grated peel of one lemon
Method:
Whip the eggs with the sugar and a pinch of salt, add the flour little by little, the oil, the mistrà, melted butter and yeast. Work well. Leave to rest in a bowl greased with oil for approx 2 hours. Roll out the dough with a rolling pin and cut rectangles of the desired size.
Fry in abundant seed oil. Serve with honey, alchermes or icing sugar.
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