Carnival Knots

Sfrappe di Carnivale

Preparation info

    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

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.


  • 500 g/1 lb 2 oz plain white flour
  • 4 eggs whisked with 4 tablespoons of sugar
  • 4 tablespoons virgin olive oil
  • ½ glass milk
  • ½ measure rum
  • ½ measure anisette
  • a drop or two of vanilla essence
  • finely grated rind of 1 lemon


    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/1 in wide and 20 cm/8 in long and tie the ribbons into loose knots. Fry the knots in light olive oil until golden. Drain on kitchen paper and arrange on serving plates. Dust with icing sugar.