Carnival Knots

Name: Carnival Knots (Sfrappe di Carnivale)
Cuisine: Italy
Ingredients: ½ measure rum; ½ glass milk; a drop or two of vanilla essence; ½ measure anisette; finely grated rind of 1 lemon; finely grated rind of 1 lemon; 4 eggs whisked with 4 tablespoons of sugar; 500 g/1 lb 2 oz plain white flour; 4 tablespoons virgin olive oil; 4 eggs whisked with 4 tablespoons of sugar

Sfrappe di Carnivale

Preparation info

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

During our early years at The Walnut Tree we used to celebrate carnivale, the days leading up to Lent. All our staff wore Italian regional costumes and we cooked regional Italian dishes. The dining room, bistro and bar were festooned with brightly coloured paper garlands and one of the local Italian farmers played his accordian.

Ingredients

500 g/1 lb 2 oz plain white flour
4

Europe
Italy
Marche
Dessert
Vegetarian
Lent

Method

Add the eggs and sugar to the flour. Add the virgin olive oil, milk, rum, anisette and vanilla essence. Add the lemon rind. Make a pastry dough and roll out 2–3 mm thick. Cut into ribbon strips 2 cm/