Recipe: Almond Pestinos in Rose Petal Syrup
Yield: 4 servings
1/3 c Extra-virgin olive oil
1/4 c Cream
Juice and zest of 1 lemon 1 pn Cinnamon 1/4 c Anise del Mono or Sambucca 1 c Ground almonds 2 c Flour 1 c Honey 1/4 c Dried organic rose petals 3 c Virgin olive oil
1/2 c Powdered sugar
In a bowl, mix together olive oil, cream, juice and zest of lemon, cinnamon and anise. Add almonds and flour, mix to form a firm dough, and knead 2 to 3 minutes. Wrap in a wet cloth and allow to rest 1 hour. Preheat fryer to 385 degrees. Place honey and rose petals in a saucepan and bring to a boil. Remove from heat and set aside. Form pastry into 1-inch balls and form those into 3 1/2-inch to 4-inch cigars. Fry in 350 degree hot oil in small batches until golden brown, remove with spider, and drain on paper towels. While still warm, dip in honey mixture to coat and place on cooling rack. Dust with powdered sugar and allow to dry. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B07 broadcast 06-02-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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