| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Med01 |
4 |
servings |
INGREDIENTS
| 1/3 |
c |
Extra-virgin olive oil |
| 1/4 |
c |
Cream |
|
|
Juice and zest of 1 lemon |
| 1 |
pn |
Cinnamon |
| 1/4 |
c |
Anise del Mono or Sambucca |
| 1 |
c |
Ground almonds |
| 2 |
c |
Flour |
| 1 |
c |
Honey |
| 1/4 |
c |
Dried organic rose petals |
| 3 |
c |
Virgin olive oil |
| 1/2 |
c |
Powdered sugar |
INSTRUCTIONS
In a bowl, mix together olive oil, cream, juice and zest of lemon,
cinnamon and anise. Add almonds and flour, mix to form a firm dough,
and knead 2 to 3 minutes. Wrap in a wet cloth and allow to rest 1
hour. Preheat fryer to 385 degrees. Place honey and rose petals in a
saucepan and bring to a boil. Remove from heat and set aside. Form
pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch
cigars. Fry in 350 degree hot oil in small batches until golden
brown, remove with spider, and drain on paper towels. While still
warm, dip in honey mixture to coat and place on cooling rack. Dust
with powdered sugar and allow to dry. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B07 broadcast 06-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-08-1998
Recipe by: Mario Batali
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