BY AMANDA PIEDIMONTE
From The Christmas Throwdown
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.
- Break the eggs into a bowl. Add sugar, warm milk, butter, lemon rind, salt and grappa and beat thoroughly until light.
- 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.
- 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
- 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.
- 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.
- Sprinkle your crostoli with icing sugar and serve!