Galàni

Ristorante alla Borsa - Valeggio sul Mincio

Galàni
300 gr of flour, 2 eggs, 5 spoons of orange juice or sambuca molinari, 50 gr butter, 50 gricing sugar, olive oil, salt.

Put the eggs, flour and 3 spoons of juice /sambuca in a bowl, 25 gr. of icing sugar and mix thouroughly-stir in the butter melted in a bainmarie and add a pinch ol salt then blend.

Roll out the pastry quite thin and cut out fairly large squares or lozenge shapes (about 4X10 cm).
Fry in oil until golden, drain and leave to dry on absorbent paper. Dust with plenty of icing sugar before serving.