© 2012 Paul Forte
Rita Macari ran a masterclass in Crustole making back in June 2012 in Mortale. Crustole
Rita's recipe for Crustole will make enough to feed a small village. They are light and tasty and, once you eat one, you simply have to keep on eating them. If any remain, they will keep for a few days in an airtight tin. Method ...go to the narrowest or nearly the narrowest setting, then lay out on a floury table before cutting into strips with a fancy cutter. Whizz up the eggs, the sugar, the strega and the oil Add a pinch of salt, the baking powder and enough flour to make a sloppy dough Knead for a few minutes
Dust with icing sugar before serving or stowing away in a Pass it through ever decreasing settings in a pasta machine. Debate whether you should..... Knead it properly but not to death Tie into bows, then fry in hot vegetable oil until lightly golden If you get bored of the bows, any shape will do visitors to this site |