| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Desserts, Italian | 6 | Servings |
INGREDIENTS
| 1/3 | c | Raisins |
| 1/4 | c | Rum |
| 10 | tb | Unsalted butter |
| 1 | pn | Salt |
| 1 1/4 | c | All-purpose flour; (unbleached) |
| 4 | Eggs | |
| 2 | oz | Bittersweet chocolate; chopped |
| 2 | c | Extra virgin olive oil |
| Confectioner's sugar |
INSTRUCTIONS
Soak the raisins in the rum for 30 minutes; drain all but 1 Tb. of the rum. Bring 1 cup of water to a boil with the butter and pinch of salt in a wide saucepan. Pour in the flour all at once, and stir constantly until the dough sizzles and pulls away from the bottom of the pan. Transfer to a mixer bowl and let cool; using a dough hook, add the eggs one at a time, the raisins, and chocolate. Heat the olive oil until it registers 350 degrees and drop in batter by the tablespoon. Cook until fluffy and golden, turning once; remove with slotted spoon and blot dry with paper towels. Serve hot, dusted with confectioner's sugar. Recipe by: The Magazine of La Cucina Italiana Feb 1998 Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on Apr 19, 1998
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