Maroons a la roman (Castagnole alla romana)

ingredients (6 people)

eggs: 4
flour: 400 grams
sugar: 50 grams
butter: 100 grams
rhum: 1 glass
peels of lemon
olive oil: 2 deciliters
icing sugar: 100 grams
salt


preparing

In the pie-dish make a dough of flour, eggs, rum, melted butter, grated lemon peel and a pinch of salt.

Make small balls of maroon size and put them fry with lots of oil.

Before the balls will defilate remove them from the pan and let them dry up on a piece of napkin. Spread a coating sugar over it.

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