|
|
Ingredienti:
-
 500 g di farina
-
0,5 dl d'olio
-
100 g di zucchero cristallino
-
10 b di sale scorza di limone
-
0,. dl di grappa
-
8 dl d'olio per friggere
-
20 g di zucchero a velo
Mescolare l'olio, lo zuccheco, il sale, la grappa, la
scorza di limone grattugiata e unire il tutto alla farina. Mescolare
l'impasto e dividerlo in tre o quattro parti. Stendere ogni parte
separatamente in una sfoglia grossa quanto una costa di coltello,
tagliarla a nastri, a rettangoli con gli angoli piegati uno sopra
I'altro o a quadretti, che si tagliano con la cotella tagliapasta in due
o più parti. I crostoli così ottenuti, metterli a friggere nell'olio
fumante, finché non saranno ben rosolati. Ancora caldi cospargerli di
zucchero a velo e servire.
Source: Cucina Istriana, a
cura di Franko Lukez & Branko Lovric. Petko (Pula, 1994)
|
|
Ingredients:
-
 1
kg of flour (all purpose)
- 4 eggs (I use large brown eggs)
- 160 grams unsalted butter (room temperature)
- 2-2.5 tsp baking powder (I do it without measuring; I think around
2 teaspons will do)
- 200 ml white wine (dry or any kind of non-heavy and not too
aromatic wine will do)
- 2 lemon zests (organic lemon) + juice of 1 lemon (may add orange
and lemon zest; one and one)
- 1 tbs rhum or grappa
- a pinch of salt
- powdered sugar (for decoration)
- canola oil for frying
Notes:
- have an extra 1 cup or so of flour, to
use when rolling the dough into strips and spreading it across the
table (see pics).
- there is no sugar in this recipe; the
only sugar is the powdered sugar that is sprinkled on the fiocchi.
Out of the 1 kilogram of flour, set aside 1.5 cup or so
for later, mix the rest with baking powder, salt;
add the lemon zest (not the juice here!); cut the butter into cubes and
add to the mixture.
click to enlarge
Mix the ingredients by hand. To the
dough, add the following (you can do that in a Kitchen Aid mixer; by
hand will do as well; easy recipe): 4 beaten eggs, then add the mixture
of wine, lemon juice and rhum (or grappa).
Once all the ingredients are blended in, add the remaining 1.5 cup flour
slowly to the mixture. The dough should be dense but not too dense or
dry (see photographs above). Depending on the type of flour and the
room's humidity, you may have extra flour or need a bit more. I roll out
the dough with the help of a hand-operated pasta machine, first on size
2 then 6. Cut them into 1-inch wide strips, around 17-20 inches long,
depending on the size of fiocchi that you want to make. Put lots of oil
in a pan (approx. 2 liters in a bigger, a bit taller pan) and heat it
well.
When a fiocco goes into the pan, it should pop to the surface in a
maximum of 2 seconds after it touches the bottom of the pan. Fry on both
sides until crisp and slighty golden. Put on a paper towel to dry the
excess oil (because the fiocchi are much thinner than crostoli, they fry
quickly and absorb very little oil, good for you heart!
When all are done (and there will be lots of fiocchi with 1 kilogram
of flour), put on a big plate or bowl, and sprinkle each layer with
powdered sugar. The smell of the fiocchi is hard to resist, the lemon
zest, combined with other ingredients, does miracles!
Source: Mirjana M. |
|
Ingredienti:
- 500 g di farina
-
100 g di zucchero
-
2 uova
-
0.5 dl d'olio
-
vino bianco - Malvasia (a volontà)
-
5 g di sale
-
5 dl d'olio per friggere
-
50 g di zucchero a velo
Fare un impasto compatto con la farina, lo zucchero, le uova, l'olio,
il sale e il vino, poi dividerlo in tre parti, formare dei panini e
coprirli lasciandoli così per circa 20 minuti. Quindi spianarli con il
matterello in una sfoglia quanto più sottile o meglio ancora, passarli
nella macchina per stendere la pasta. Le sfoglie di pasta così ottenute
tagliarle a striscie larghe circa 2 centimetri ed ognuna intrecciarla a
fiocco. I crostoli risultanti friggerli nell'olio fumante da una e
dall'altra parte e, ancor caldi, cospargerli di zucchero a velo.
Source: Cucina Istriana, a cura di Franko Lukez & Branko
Lovric,
Petko (Pula, 1994)
|
|
Ingredienti:
-
50 gr di burro
-
40 gr di zucchero
- latte-sale
-
250 gr farina
-
1 uovo
-
1 tuorlo
-
2 cucchiai di rum scorza
- succo di mezzo limone
-
olio per friggere
Liquefare il burro in un tegamino, a bagnomaria, aggiungere lo zucchero, il sale, un
cucchiaio di latte e amalgamare il tutto. Fare una fossetta nella farina disposta a
fontana sulla spianatoia e versarvi il burro preparato così, l’uovo, il tuorlo, il rum e il
limone. Lavorare la pasta per trenta minuti e per renderla più morbida aggiungervi il
latte tiepido. Stenderla sottile quanto una costa di coltello, tagliarla formando, a
piacere, nastri, rettangoli o trecce. Friggere nell’olio e spolverizzare di zucchero.
Nell’impasto si può mettere un po’ di lievito in polvere. La pasta riesce molto bene
nella macchina multimix adoperando i coltelli a braccio corto.
Source: Coquin@ria, Tratto da La Cucina
Triestina di Maria Stelvio, edizioni Italo Svevo
|
|
Ingredients:
- 6 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- 2-1/4 cups flour
- I whole egg plus 1 yolk
- 3 tablespoons dark rum
- Grated zest of 1 lemon
- Juice of l/2 lemon
- Vegetable oil for deep frying
- Confectioners' sugar
In the top of a double boiler, melt the butter, then add the sugar,
milk, and salt.
In the bowl of an electric mixer, combine the flour,
butter-milk-sugar mixture, whole egg and egg yolk, rum, lemon zest and
juice. Mix until the dough is soft but not sticky, 10-15 minutes.
On a lightly floured surface, cut the dough in half and roll out each
piece to form a rectangle 1/8" thick. With a fluted cutter, cut the
dough into 1"x6" strips and form each one into a very loosely
knotted bow.
In a deep fryer or deep, wide skillet, heat the vegetable oil just
short of the smoking point and fry the bows in batches, turning them
once, until golden brown. Transfer to paper towels to drain, allow them
to cool, and sprinkle with confectioners' sugar.
Makes about 36 pieces.
Source:
Lidia Bastianich and Jay Jacobs. La Cucina di Lidia, Bantam
Doubleday Publishing Group, Inc. (New York, 1990)
|
|
|
 Ingredients:
-
200
g. (7 oz.) flour
-
3
egg yolks
-
salt
-
1
tablespoon sugar
-
1
tablespoon smetana
-
2
tablespoons rum
-
castor
sugar
-
1
sachet vanilla sugar
-
frying
oil
Sift the flour. Whisk the egg yolks together with a pinch of salt.
Make a depression in the heaped flour, pour in the whisked egg yolks,
cream or smetana and rum and knead into afirm pastry .Cover and set
aside for 30 minutes and then roll out thinly. Using a fluted
pastry-cutting wheel, cut into strips, shaping them however fancy takes
you, and fry them in hot oil.
Sprinkle the fried, hot kroštule with a inixture of castor and
vanilla sugar .
Source: Ivanka Bilus, Cirila
Rode, Lidija Coric, Zdenka Kocmur & Ljiljana Sprem. Croatian Cooking, the modern way, Golden
Marketing (Zagreb, 1995)
|
Shrove
Tuesday Sweet Knots
|
Ingredients:
- 2 cups flour, sifted
- 2 tablespoons butter,
diced
- 1/3 cup sugar frying
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons brandy
- oil or shortening for deep
frying
- 1 pint heavy cream, whipped
Sift flour, sugar, baking powder and salt together on to pastry
board. Make a depression in center and add eggs, butter and brandy. Beat
with a fork, mixing in most of the flour. Then mix with hands and knead
into a smooth paste. Wrap dough in waxed paper and keep in warmest part
of refrigerator for one hour. Then roll out paper-thin on floured board.
Cut into strips about 1-1/2 inches wide and 5 inches long. Tie a knot in
each and fry over medium Hame in hot fat, a few at a time, until puffed
and light golden.
Sprinkle with confectioner's sugar and serve with p1ain whipped
cream.
Serves 6-8.
Source: Maria Luisa Taglienti, The Italian Cookbook, Random House
(New York, 1955)
|
|
Sastojci:
- 5 jaja
- 1 kg brašna
- 1 dl ulja
- 100 g šećera
- sol
- naribana korica od 2
- limuna
- 1 dl lozovače
- 1 dl octa
- 1,5 l ulja za prženje
- 100 g šećera u prahu
Opis:
Zamijesiti tvrdo tijesto od navedenih sastojaka i pustiti ga da odstoji oko jedan sat. Razvaljati tijesto vrlo tanko i rezati ukrasnim kotačićima u široke vrpce te pržiti u kipućem ulju. Pržene kroštule ocijediti i još vruće posuti šećerom u prahu.
Source: Specijalitet kvarnerske kuhinje
|
|
|
Sastojci:
- 1 jaje
- 3 žutanjka
- 2 žlice šećera
- 4 žlice ulja
- 4 žlice bijelog vina
- brašna po potrebi
- oko pola litre ulja za prženje
- šećer za posipanje
Priprema:
Od svih sastojaka umijesi se srednje tvrdo tijesto. Tanko se razvalja i
reže na trake 15 puta 3 cm. Svaka traka se po sredini malo zareže i
kroz taj otvor okrene. Prži se na toplom ulju da bude zlatnožuto. Prženo
se pospe šećerom u prahu.
Source: Kuharica za zaposlene
- kroštule
|
