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Crostoli recipe
Created by Vanessa Martin
- Cuisine: Italian
- Prep Time: 1 hr(s) 20 min(s)
- Cook Time: 45 min(s)
- Makes approximately 100 crostoli
The food of the angels. Flavoured with citrus zest and grappa, and sprinkled with icing sugar, crostoli are the lightest ribbons of fried pastry and a must for every Italian gathering at Christmas, Easter and christenings. Crostoli are believed to originate from the Veneto region and this version is from Venetian-born chef Vanessa Martin.
Ingredients
500 g plain flour1 sachet of Lievito Bertolini (vanilla-flavoured raising agent), or 1 tsp baking powder and 1 tsp vanilla extract
3 tbsp icing sugar, plus extra for dusting
grated zest of 1 orange
grated zest of 1 lemon
3 tbsp unsalted butter, softened
1 tbsp grappa (Italian brandy)
3 eggs
cottonseed oil for deep-frying
Preparation
Combine the flour, Lievito sachet (or baking powder and vanilla), icing sugar and citrus zest in a bowl. Rub in the butter until the mixture resembles breadcrumbs. (This can also be done in a food processor.) Add the grappa and eggs and mix with your hands to form a dough. Transfer to a work surface and knead for a few minutes. Cover in plastic wrap and leave to rest for 30 minutes.Divide the dough into a few pieces so it is easier to work with. Roll the first piece through a pasta machine on the widest setting. Fold it in half and run it through the machine again. Do this several times until smooth, then start rolling it out at narrower settings until you reach the last setting and have a very thin, long sheet. Lay the sheet on a floured surface while you roll out the other pieces of dough.
Cut the sheets into strips 3–4 cm wide (a ravioli cutting wheel with a crimped edge gives a decorative look). Cut a few small slits in the centre of each strip running lengthways.
Deep-fry small batches of crostoli in hot oil (180°C) until pale golden. Drain on paper towel. Dust with icing sugar to serve.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Crostoli recipe then browse more Italian recipes, dessert recipes and our most popular hainanese chicken rice recipe.
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Comments (12)
Previous
27 Aug 2011 04:10 AEST
Daniela
Help please! My crostoli don't 'bubble' instead they are flat with ccasional random bubbles. Any ideas as to where I am going wrong would be appreciated. Followed the instructions as per the recipe and used Italian 00 flour. Thanks
Agree(3 people agree)
Disagree(1 people disagree)
14 Aug 2011 12:22 AEST
Bianca
25 Apr 2011 06:56 AEST
Angela
Have made for the first time and they were delicious! The recipe in the book (Italian Food Safari) is more exact than the one provided on the web. It's a good idea to watch the videos first if you're attempting something new and then cook it from the book. Will make again!
05 Apr 2011 04:55 AEST
Allison
28 Nov 2010 06:20 AEST
priscilla presley
LONDON, ONTARIO, CANADA
RECIPE DOES NOT MATCH VIDEO
The recipe is nowhere remotely similar ingredients than those of the video, like night and day. Ive seen way better cristoli recipes done by ITALIANS and not by english people....after all it IS Italian; Its like and Italian doing a recipe on yorkshire pudding....whats up with that???
p.s. go to virgilio.it and search CRISTOLI...tons of authentic italian recipes...the real mccoy!!!
12 Jun 2010 03:10 AEST
Anna
The written recipe doesn't match the recipe seen in the video clip. Aleks, if you followed the written recipe, this may be the cause of your problems. The video clearly shows a lot more butter than 3 tbsp. They also use the zest of 1 lemon as well as orange.
We followed the video and our dough has worked out perfectly. And yes, it smells delicous.
SBS it would be great if the written recipe provided matched the video.
11 Jun 2010 10:00 AEST
Aleks
Please help!
I was trying to make these following the above recipe to a T but the dough turned into a disaster. After 40 minutes resting time I could not keep it together, it was completely falling apart when I started knitting it not to mention feeding it through the machine. But because it smelled amazing I tried to fry the bits but there were no bubbles and when I took them out of the frying pan they were dripping in oil. What did I do wrong? Have I may be used too much butter (approx 200gm) because the dough was oily all along. Many thanks, Aleks
05 Jun 2010 08:01 AEST
marisa franca artico
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