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Ingredients 2 eggs
Directions Beat eggs.
Notes Of all Italy's fried cookies, these are the easiest to make. Crostoli don't have the same donut-like taste of some of the other fried balls of dough like "castagnole", but nonetheless they have a pleasant country flavour. They taste similar to scrapelle, but unlike with scrapelle, yeast is not required. And so if you dislike baking with yeast (I do!) then that's a plus. Crostoli are nice and easy to do, and give an inkling of what Italian home-made fried dough tastes like, but they are not the most delicious of the lot. For a similar recipe which is a touch easier to do check out "Tarallucci di Natale" in "Taralli Dolci." P.S. In some parts of Northern Italy the recipe, "crostoli," refers to fried strips of dough, rather than to fried balls of dough. For such a recipe see Lina Pietrantonio's recipe on this website. Photo and notes: Mary Melfi. |