Crostoli Aka Chiacchiere Napoletane Food

CROSTOLI AKA CHIACCHIERE NAPOLETANE

Steps:

• In the bowl of a stand mixer, combine the dry ingredients.
• Add the lightly beaten eggs and use the dough hook to combine. The mixture will resemble small breadcrumbs.
• Add the oil, liquor and lemon zest. Mix together for a few minutes. Remove dough hook and knead gently a few times. Alternatively, can knead by hand.
• Once the dough is formed, shape into a ball, cover with a piece of plastic wrap and let it rest for about 1 hour.
• Prepare a large tray lined with paper towels.
• Heat vegetable oil to 375°F.
• Divide the dough into 2 parts. Work with one half of the dough at a time while keeping the rest covered with plastic wrap.
• Cut each section into 3-4 pieces and flatten each piece in order to start the process of thinning out the dough.
• Start at the widest setting of your pasta roller and begin to thread the dough through the rollers. Fold the piece of dough and pass it through again. Repeat this process 6-8 times (at the widest setting) in order to remove the air pockets of the dough.
• Begin to reduce the thickness until you reach the last or second to last setting of your pasta roller.
• Place the piece of dough on a flat surface or wooden board and cover with a piece of cellophane.
• Continue in this manner until all the dough has gone through this process.
• With a fluted pastry wheel, cut into rectangles (or whatever size you want); make a slit (or two) down the middle.
• Gently drop each piece of dough in the hot oil. The dough should immediately puff up. Quickly turn them over for a few more seconds and remove with a slotted spoon. Place on a large tray which has been lined with paper towels. This process for each piece of dough should take 5-6 seconds.
• Repeat until all the dough has been rolled, cut and fried.
• Dust with icing sugar just before serving.
• These are best served the day they are made.

CROSTOLI PASTRIES

Steps:

• With an electric mixer on high speed, beat together salt, sugar, and eggs until very fluffy. Stir in evaporated milk, vanilla extract, and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough, and cover with plastic wrap; set aside 20 minutes.
• Pour oil into a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).
• Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 6 inches by 1 inch). With a sharp knife, make a slit in the center of each strip, and draw one end through the slit.
• Fry in hot oil until puffy, blistered, and very light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.

NONNA'S ITALIAN CROSTOLI

Steps:

• Beat eggs, water, and almond flavoring together in a large bowl. Add salt; gradually stir in flour to make a stiff dough.
• Knead the dough until it can be rolled out very thinly. Split dough into fist-sized balls; roll out into thin strips using a pasta machine. Cut dough strips into triangles.
• Divide sugar among 3 bowls. Add cinnamon to one bowl, green food coloring to the next, and red food coloring to the last. Stir to evenly distribute the additions.
• Heat oil in a skillet over high heat. Place the dough triangles into the hot oil. Fry, turning until golden brown on both sides, about 1 minute. Transfer to a paper towel-lined plate and immediately sprinkle both sides with one of the sugar toppings.

CROSTOLI

Steps:

• In a food processor, combine butter, granulated sugar, and salt. Cover and process until smooth. Add milk, egg, egg yolk, rum, lemon peel, lemon juice, and orange peel. Cover and process until smooth. Scrape bowl. Add flour. Cover and pulse with several on/off turns until dough is smooth and thoroughly combined. Transfer dough to a lightly floured surface and knead, adding additional flour as needed until dough is soft but not sticky. Form dough into a ball and wrap in plastic wrap. Chill for at least 30 minutes or until dough is easy to handle. Or chill overnight and let dough stand at room temperature for 10 minutes before rolling.
• Divide dough into two portions. On a lightly floured surface, roll half of the dough into a 16-inch square, turning dough and adding flour to the work surface as needed. With a fluted cutter, cut the dough into 10 strips, about 11/2 inches wide. Cut strips in half crosswise to make 20 strips. Tie each strip with a knot in the center. Transfer dough knots to a baking sheet lined with waxed paper. Repeat with other dough portion.
• In a large saucepan or deep-fryer, heat oil to 350 degrees F. Fry eight dough knots at a time in the hot oil for 4 minutes or until crostoli are golden brown, turning halfway through cooking time. Drain on paper towels. Repeat with remaining dough knots. Cool completely. Sprinkle with powdered sugar before serving.
• Makes 40 servings
• Make-ahead tip: Freeze cooled crostoli the same day they are fried. Place in a resealable plastic freezer bag and freeze for up to 1 month. Sprinkle with powdered sugar before serving.