Ingredients
- 600 g flour 00;
- 100 g sugar;
- 100 g milk;
- 60 g l Gentiluomo EVO Olive oil;
- 4 medium eggs;
- 4 spoons of white grappa
- A pinch of salt
Procedure:
- Put the flour, sugar and a pinch of salt in a bowl and mix.
- Add the milk, l Gentiluomo EVO Olive oil, the eggs and the grappa. Start mixing by hand and when the mixture starts to compact, continue on a pastry board until it forms a compact, malleable dough.
- Leave to rest in a covered bowl for 30 minutes.
- Divide the dough into portions of about 150 g, roll out with a rolling pin and fold the strip of dough over itself. Repeat the process twice and then leave to rest for 5 minutes.
- Pass the strip through the pastry machine several times until it is as thin as possible.
- Fry in plenty of oil.
- Leave to cool and then decorate with icing sugar.
TIP
- You can replace 20 g of flour with 20 g of bitter cocoa to obtain a darker version.