| 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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