Chiacchiere from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
These pastries are made all over Italy and are traditionally served during Carnevale, the celebration before the fasting of Lent. Commonly called crostoli, ever
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Ingredients
- pure icing sugar, for dusting
- 2½ tablespoons dry white wine
- 2 eggs, lightly beaten
- grapeseed oil, for deep-frying
- 1 teaspoon grappa
- 275 g 00 flour, sifted, plus extra for dusting
- 50 g caster sugar, plus extra for dusting
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