Crostoli: A Northern Italian Treat

BY AMANDA PIEDIMONTE
From The Christmas Throwdown
Crostoli

Crostoli are essentially fried dough ribbons covered in icing sugar. This classic Northern Italian dish is from the Friuli region, which is where my mom is from.

Not only are they delicious, but highly addictive. I suspect my mom likes to make them (and only during semi-formal holiday occasions) because you can’t seem to eat these without leaving a ridiculous trail of icing sugar on your shirt and yet, you keep reaching for a second piece. Light and crispy, this is the kind of dish that will vanish in no time no matter how many people are sitting around the table.

Crostoli
Ingredients
2 eggs
1/2 cup sugar
Grated rind of 1 lemon
1/2 teaspoon salt
3 tablespoons grappa (can be substituted for rum or brandy)
1/4 cup warm milk
2 1/2 cups flour
1 tablespoon melted butter
Oil for frying
Icing sugar
Method
  1. Break the eggs into a bowl. Add sugar, warm milk, butter, lemon rind, salt and grappa and beat thoroughly until light.
  2. Put the flour into a bowl or onto a clean countertop and make a well in the middle. Pour the egg mixture in the middle of the well and start incorporating the flour into the liquid. Mix well and knead lightly for a few minutes until the dough is on the soft side.
  3. Separate the dough into 6 equal parts. Using a pasta roller, start working the dough on the thickest setting. You may need to put the dough through a few times for the dough to be smooth and silky, adding flour as needed. Once the dough is smooth, start putting it through the machine at thinner settings. I’ll usually get my dough to a 5 or 6, you’ll want it almost translucent. The thicker you make the dough, the more oil is is likely to absorb during the cooking process. You’ll want them thin so they are light and crunchy. Repeat with the remaining balls of dough
  4. On a lightly floured surface, lay out your rolled dough and cut into 1/2 inch wide strips. Make a an inch-wide incision in the middle and tie the strips loosely into knots.
  5. Fry a few ribbons at a time as you do not want to overcrowd the pot, turning them over once they’re golden. They should take approximately a minute to cook.
  6. Sprinkle your crostoli with icing sugar and serve!
Advertisements
Tagged , , , , , , , , , , ,

3 thoughts on “Crostoli: A Northern Italian Treat

  1. Joelle says:

    Every ethnic group has their name and version of this delicious delicacy. Yours looks like it may be the one that breaks all the rules. Can’t wait to try it.

  2. onemomstips says:

    Cant wait to try this!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: