Català
15 PAX - Time 90 min.
Utensils: Bowl, Rolling pin, parisien frying pan, whisk and wooden spoon
INGREDIENTS
ELABORATION
Beat the eggs in a bowl.
Add the Pons Selección Familiar EVOO Arbequina. (40 ml.)
Keep beating using the whisk and add the sugar, salt, and the dry and fresh anise.
Slowly add the flour while mixing with a wooden spoon.
When the mixture thickens start to knead with your hands.
Keep kneading until the dough thickens. This is achieved when the dough no longer sticks to your fingers.
Leave the dough to rest in a cool, dry place and cover with a cloth.
Once the dough has rested make 40g balls from it.
Roll out the balls very thinly using a rolling pin dusted with flour.
The 40 gram orelletes will spread out to a diameter of 20 cm with a thickness of 1 mm.
Heat the Pons Selección Familiar EVOO Arbequina to 180ºC.
Submerge the uncooked orelletes in the oil and flip them over using a wide hole skimmer.
When the dough is browned and crunchy, remove from the oil.
Put the orelleta on some kitchen paper.
Immediately dust with sugar on both sides .
Once they’ve cooled to room temperature season generously with Pons Citric with Tangerine.
In the past, the orelletes were stretched over a cloth on the lap of the person making them.
Ingredients
Directions
Beat the eggs in a bowl.
Add the Pons Selección Familiar EVOO Arbequina. (40 ml.)
Keep beating using the whisk and add the sugar, salt, and the dry and fresh anise.
Slowly add the flour while mixing with a wooden spoon.
When the mixture thickens start to knead with your hands.
Keep kneading until the dough thickens. This is achieved when the dough no longer sticks to your fingers.
Leave the dough to rest in a cool, dry place and cover with a cloth.
Once the dough has rested make 40g balls from it.
Roll out the balls very thinly using a rolling pin dusted with flour.
The 40 gram orelletes will spread out to a diameter of 20 cm with a thickness of 1 mm.
Heat the Pons Selección Familiar EVOO Arbequina to 180ºC.
Submerge the uncooked orelletes in the oil and flip them over using a wide hole skimmer.
When the dough is browned and crunchy, remove from the oil.
Put the orelleta on some kitchen paper.
Immediately dust with sugar on both sides .
Once they’ve cooled to room temperature season generously with Pons Citric with Tangerine.
In the past, the orelletes were stretched over a cloth on the lap of the person making them.