Crostoli

Ingredients for 1 servings:

• 300 g wheat flour
• 50 g butter
• 2 eggs
• 2 tbsp white wine, dry
• 2 tbsp rum
• 1 tbsp sugar
• 1 pinch of salt
• some flour for rolling out the dough
• n. B. Clarified butter for frying the crostoli
• possibly powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

Side dish for zabaione

Mix all of the dough ingredients, including the salt, until you have a soft dough. Leave the dough to rest in a covered container in the refrigerator overnight. The next day, roll out the dough on a floured surface with a rolling pin to a thickness of about 3 mm. Alternatively, you can use a pasta machine. Cut the rolled out dough into strips about 2 to 3 cm wide and then cut these into manageable diamonds or rectangles. Float the diamonds or rectangles in clarified butter heated in a pan until the crostoli have turned a pale golden color. Briefly drain the fried pieces on a paper towel. The crostoli are best served warm with zabaione. They are also delicious sprinkled with powdered sugar. The crostoli contain about 680 kcal per serving.