"Small recipe book of traditional cuisine"

Xirotigani

Ingredients

1 kg of flour

1 glass of grappa

1 table spoon of

 olive oil

salt

water

for the syrup 

1 kg of sugar

½ l. of water

cinnamon

5-6 table spoons of honey

½ glass of lemon juice

sesame

Preparation

We mix together the ingredients until we get a quite solid pastry.

We spread the pastry and we cut smaller stripes. We warm up the oil in a pan. We wrap every strip, separately, on our fingers: to begin on two, then on three and finally on 4, until we prepare a roll of approximately 20 cm of diameter.

We close with cure the extremity and we fry them in the oil. We turn them with attention in order not to lose the shape. When they are golden brown, we drain them on absorbent paper.

To prepare the syrup, we boil the sugar with the cinnamom in the water for about 15 minutes, then we add the honey and the lemon juice.

We dip each roll in the hot syrup and let them boil for a few minutes. After they are well drained we dust them with the sesame.

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