Castagnole I
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- flour
- eggs
- tbsp fumetto (a sweet aniseed liqueur)
- lemon zest
- tbsp fine oil
- salt
- powdered sugar
Instructions
- Work a firm dough of flour, two eggs, a spoonful of fumetto (aniseed liqueur), lemon zest, and salt, kneading in a spoonful of fine oil gradually.
- Roll into sticks, cut into walnut-sized pieces, and fry over low heat, shaking the pan constantly.
- Dust the cooked castagnole with powdered sugar and serve cold.