Pansarole of Apricale
Pansarole are the typical dessert of the area, usually accompanied by hot zabaglione. Below is the recipe of Delfina Rossi, winner of the Pansarola d’oro (Golden Pansarola).
Ingredients
1 kg of flour
4 whole eggs
200 g of sugar
80 g of butter
Milk, to taste
40 g of brewer’s yeast
A pinch of salt
Peel of a grated lemon
Anise
Preparation
Start preparing Pansarole by melting the yeast in a little lukewarm milk.
In a large bowl, combine all the ingredients except the anise; mix everything until a homogeneous mixture is obtained. Leave the mixture to rise for at least 1 hour, covering it with a cloth.
Roll the dough on a pastry board and cut it into diamonds. Then heat a small saucepan full of oil and fry the Pansarole until browned.
Once cooked, sprinkle the Pansarole with sugar and little anise.
Serve with hot zabaglione!
