191. Donzelline

Little Damsels

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 100 grams (about 3-½ ounces) of flour
  • a nut-size pat of butter

Method

Form a dough that is neither too firm nor too soft, kneading it well with your hands on a pastry board, and spread out into a sheet as thick as a large coin. Cut into small lozenge shapes, fry in lard or olive oil and you will see them puff up. These pastries turn out tender and delicate tasting.

You will then have a batch of little damsels, which should be sprinkled with confectioners’