Chatter (2)

Place the flour on the work surface, take a bowl and add the chopped soft butter, granulated sugar, eggs slightly beaten, grappa and a pinch of salt.

Start to intridere the ingredients with your fingertips, then knead with hands and rolled along the dough until it is smooth and elastic, then formed into a ball, cover it with a towel and let rest for 30 minutes.

Then take the dough and roll out with a rolling pin to a thickness of half a cm.

, reflect it on herself, roll out the dough again and repeat this operation several times, then roll out the dough into a thin sheet.

The operation will be much faster if you use the roller machine, by hand or electric: in this case, divide the dough into 4-5 servings and pass each under the rollers squeezing them as machine and folding each time the dough into three parts.

At the end you'll get of the rectangles of width of the rollers and very thin.

Cut the pastry in lozenges or strips of 2 inches wide, folded them into a sort of knot without tightening too much chatter and fry a few at a time in plenty of oil.

Let them brown before on one side, then the other, gently rigirandole with a skimmer to avoid breaking them.

Drain when they are well browned, put them to lose excess grease on absorbent kitchen paper and sprinkle with powdered sugar.

Remain crisp for 2-3 days.