Ingredients
Wheat Flour | 400 g |
Eggs | 4 |
Limoncello Liqueur | 1 small glass (40 ml) |
“FRIGGIMI” 100% ITALIAN DEEP FRYING OIL | |
Honey | 200 g |
Sugar | 3 spoonfuls |
Grated Rind of 1 Lemon | to taste |
Instructions
Pour the flour onto a pastry board, forming a well in the middle, place the eggs, limoncello and the grated lemon rind in the middle and mix the ingredients with your hands to make a uniform dough.
Roll out the dough thinly on a floured pastry board, then use a pastry cutter wheel to cut it into strips 1 centimetre wide and about 10 centimetres long. Roll the strips up to form a kind of rose shape.
Heat plenty of groundnut oil in a large non-stick frying-pan and fry the scorpelle on both sides until they are a tempting pale brown colour. Now remove them and place them on sheets of kitchen paper to allow the excess oil to drain off.
Melt the sugar and honey in a saucepan over a low heat, and once you have a smooth emulsion, quickly dip the scorpelle in it.
Place your scorpelle on a serving dish and pour the rest of the sugar and honey emulsion over them.
Roll out the dough thinly on a floured pastry board, then use a pastry cutter wheel to cut it into strips 1 centimetre wide and about 10 centimetres long. Roll the strips up to form a kind of rose shape.
Heat plenty of groundnut oil in a large non-stick frying-pan and fry the scorpelle on both sides until they are a tempting pale brown colour. Now remove them and place them on sheets of kitchen paper to allow the excess oil to drain off.
Melt the sugar and honey in a saucepan over a low heat, and once you have a smooth emulsion, quickly dip the scorpelle in it.
Place your scorpelle on a serving dish and pour the rest of the sugar and honey emulsion over them.
