| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Desserts, Italian, Holiday |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Sugar salt |
| 1 |
ts |
Lemon rind;grated |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Vanilla extract |
| 2 |
tb |
Rum or brandy |
| 2 1/2 |
c |
Flour, unbleached |
| 1 |
c |
Oil; olive or otherwise for frying Confectioner's or icing sugar |
INSTRUCTIONS
Orecchi di Aman For the Italian Jews orecchi di Aman are as synonymous with
the festival of Purim as the Hamantaschen are for the Ashkenazim.
In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind, olive
oil, vanilla extract and rum. Gradually add enough flour to make a rather
soft dough. Turn out onto a floured working surface and knead for 2 or 3
minutes. Roll very thin. With a pastry cutter or sharp knife, cut into
strips 1 inch x 4 to 7 inches. Slowly heat the oil in a small saucepan.
(Oil is at the right temperature when a small piece of dough drops into it
floats and begins to sizzle.) Fry a few strips at a time, twirling them to
give them odd shapes until they are lightly golden. (Tie the longer pieces
into a knot before frying them.) Drain and place on a paper towel. When all
the ears are done, transfer to a large serving dish, sprinkling each layer
with confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”