Ingredients
- Terre del Conero ‘Frappe’ QM q.b.
- 1tbs of sugar
- 1tbs of grappa (dry)
- A knob of butter, softened
- An egg
- Peanut oil q.b.
Preparation:
Knead and roll the mixture into a thin sheet. Cut rectangles of dough of about 6x10 cm and make three parallel cuts with a pizza cutter to braid the dough. Fry in plenty of peanut oil at a temperature of 170 ˚.