INGREDIENTS1 1/2 cups flour1/2 tablespoon baking powder1/4 cup sugarpinch of salt1 egg1 1/2 teaspoons cinnamon3 tablespoons softened butterzest of 1/2 a lemon1/2 teaspoon vanillavegetable oil for fryingpowder sugar for rollingPREPARATIONIn a large bowl whisk together flour, baking powder, salt and cinnamon. Make a well in the middle and add sugar, eggs, softened butter, lemon zest and vanilla. Mix together with hands to form a soft and smooth dough. Cutting a piece of dough at a time, roll the dough to form a 1 inch thick rope.
INGREDIENTS1 cup of "00" flour1 tbsp sugar1 tbsp lard1 tsp baking powder1 egg1 pinch salt4 tsp grappa or white wine1 lemon, grated zest onlyCanola oil, for fryingPowder sugarPREPARATIONIn a bowl, combine the flour, sugar, butter and baking powder. Make a well. Add the egg, salt, grappa or wine and lemon zest and mix with your hands. On a floured work surface, knead the dough until it forms into a smooth ball. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.Preheat the oil in the deep fryer to 190 °C (375 °F).
Choosing the right chestnuts is extremely important. Make sure they are all aprox. the same size and that they don't have any holes, cuts or stains. Using a sharp knife, make a cut over the curvy part of the chestnut. A cut aproximately 1 inch long. This way the chestnuts won't "explode" over the fire. Using a perforated pan, cook the chestnuts on medium for 30 minutes, stirring and turning them often (for a full experience cook over the barbeque!). When they are evenly roasted, let them cool just enough so you can handle them with bare hands, peel and enjoy!
2 bottles of red wine, full body220 gr / 7 oz / slightly less than 1 cup sugarPeel of 1 small organic lemonPeel of 1 small organic orange1 apple, peeled and cut into cubes1-2 star anise8 cloves (inserted into apple cubes)2 sticks cinnamonPinch of nutmegIn a steel pot, add the wine to all other ingredients. Cook on low for 5 minutes, untill sugar is dissolved. Turn on high. Using a lighter or a burning stick, fire the wine (stand back!) and wait until the flame is completely gone. Serve hot in a mug. Important variation.