Talk of Puglia
Instructions
This is a recipe handed down from generation to generation, my mother gave it to me and I give to you.
The doses given are for a small party we are many!
FrAnMe
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Put the flour in a large bowl, enlarge it and put sugar, salt, lemon grater, the eggs 1 at a time and slightly beaten; always a little at a time, add the cognac. Mix to form a dough with pizza dough type consistency: should be soft but not sticky.
Put the dough on a work surface and pull a thin sheet then you cut into long narrow strips: you decide the length and width but remember that oil is gonfieranno. In a large pan and heat very large frying oil: the chatter must float. When the oil is hot add a bit at a time the chatter. When they are golden brown, drain on paper towels and dust with icing sugar.
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They're called talk because the oil swell: i.e. a Word, then the other and the other still and chat becomes a mega distorted and untruthful news.
Presentation
In the photo, to present the chatter during a small party, were used with single-portion, bamboo Decorfood products (the company that produces and distributes also < a href = "carta-fata.htm" title = "Carta Fata" > Carta Fata ).
Ingredients and dosing
- 500 g flour
- 3 eggs
- 50 g sugar
- 1.50 dl of cognac (or limoncello
- or other sweet liqueur)
- 1 pinch of salt
- grated lemon rind (1 lemon)
- frying oil
- powdered sugar for garnish