Castagnole emiliane
Instructions
Place the flour and eggs, put a small amount of lard, a pinch of salt, and mix slowly to the flour until dough is soft and smooth.
Put it to rest near a source of heat (radiator) for 2 hours.
Extract from dough small one-inch thickness and cut into dumplings.
Fry them in lard and drain well, then sprinkle them with sugar and drizzle with a few drops of liqueur.
Ingredients and dosing for 4 persons
- 500 G = = 00 white flour
- 5 eggs
- Lard
- 1 pinch of salt
- Sugar
- Few drops of wine rosolio