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    Traditional recipes

    Carnival bows


    • 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.

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    Last update: 08/02/2017