15 PAX - Time 90 min.
Utensils: Bowl, Rolling pin, parisien frying pan, whisk and wooden spoon
See recipe in PDF or print
INGREDIENTS
500 g Flour
4 Eggs
150 g Sugar
0.50 g Salt
10 g Dry anise
3 g Fresh anise
Pairings:
ELABORATION
2Add the Pons Selección Familiar EVOO Arbequina. (40 ml.)
3Keep beating using the whisk and add the sugar, salt, and the dry and fresh anise.
4Slowly add the flour while mixing with a wooden spoon.
5When the mixture thickens start to knead with your hands.
6Keep kneading until the dough thickens. This is achieved when the dough no longer sticks to your fingers.
7Leave the dough to rest in a cool, dry place and cover with a cloth.
8Once the dough has rested make 40g balls from it.
9Roll out the balls very thinly using a rolling pin dusted with flour.
10The 40 gram orelletes will spread out to a diameter of 20 cm with a thickness of 1 mm.
11Heat the Pons Selección Familiar EVOO Arbequina to 180ºC.
12Submerge the uncooked orelletes in the oil and flip them over using a wide hole skimmer.
13When the dough is browned and crunchy, remove from the oil.
14Put the orelleta on some kitchen paper.
15Immediately dust with sugar on both sides .
16Once they’ve cooled to room temperature season generously with Pons Citric with Tangerine.
Observacions
17In the past, the orelletes were stretched over a cloth on the lap of the person making them.
Ingredients
500 g Flour
4 Eggs
150 g Sugar
0.50 g Salt
10 g Dry anise
3 g Fresh anise
Pairings:
Directions
2Add the Pons Selección Familiar EVOO Arbequina. (40 ml.)
3Keep beating using the whisk and add the sugar, salt, and the dry and fresh anise.
4Slowly add the flour while mixing with a wooden spoon.
5When the mixture thickens start to knead with your hands.
6Keep kneading until the dough thickens. This is achieved when the dough no longer sticks to your fingers.
7Leave the dough to rest in a cool, dry place and cover with a cloth.
8Once the dough has rested make 40g balls from it.
9Roll out the balls very thinly using a rolling pin dusted with flour.
10The 40 gram orelletes will spread out to a diameter of 20 cm with a thickness of 1 mm.
11Heat the Pons Selección Familiar EVOO Arbequina to 180ºC.
12Submerge the uncooked orelletes in the oil and flip them over using a wide hole skimmer.
13When the dough is browned and crunchy, remove from the oil.
14Put the orelleta on some kitchen paper.
15Immediately dust with sugar on both sides .
16Once they’ve cooled to room temperature season generously with Pons Citric with Tangerine.
Observacions
17In the past, the orelletes were stretched over a cloth on the lap of the person making them.
“ORELLETES” WITH TANGERINE OIL
Català
