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Title: Haman's Ears
Categories: Dessert Jewish Italian
Yield: 1 Servings
Anne MacLellan | ||
2 | Eggs | |
2 | Egg yolks | |
1/4 | c | Sugar |
1/2 | ts | 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 s |
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 rahter 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 towe. 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
Source:_Classic Cuisine of the Italian Jews_ posted by Anne MacLellan
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