Umbrian cuisine: Città di Castello

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.