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Angels’ Farts
Fritole di Lino
- Serves
6-8
- Difficulty
Easy
Published 1986
‘We were celebrating my wife’s birthday at La Trattoria da Lino in Soligheto, near Treviso, when our host produced an enormous heap of these puffs. They were so perfectly delicious that we ate every one. It seemed to me that there was only one way to describe their heavenly lightness - and now our name for them is “angels’ farts”.’
Ingredients
125 ml 4 fl oz 125 ml 4 fl oz
Method
Put the milk, water, sugar, butter and salt into a saucepan and bring to the boil. Sift in the flour and baking powder and stir briefly: the mixture will become very stiff. Remove from the heat and allow to cool, then knead in the eggs, one by one.
Fill a pan with olive oil about 2cm (¾ in) deep, and heat until hot. Drop in a tsp of dough. The dough will almost immediately start to swel