- 1 egg
- 1 tablespoon cognac
- 1 orange
- 1 pinch of salt
- flour to make dough
- vegetable oil
- confectioners' (castor)sugar
Mix the flour with the egg, congnac, juice of the orange and pinch of salt. The dough should be quite soft but not stick to your hands.
With a rolling pin, roll out the dough as thin as possible. Then with a zig - zag pastry cutter, cut the dough in rectangles and then twist each rectangle in the centre to give it a bow form.
Fry the bows in vegetable oil. After draining well, dust with castor (confectioners') sugar. Serve cold.
Recipe taken from "Recipes from the Kitchens of Romagna - Raffaelli Editore.