Jam Tortiglione,recipe by Giuseppina Cece
26 March 2019
INGREDIENTI
dough
– 10 eggs
– 800 g sugar
– 1⁄4 liter milk (1 C plus 1 Tbsp)
– 1⁄4 liter oil
– 25 g ammonium carbonate
– 1.5 kg our
– Lemon zest
Filling
your favorite jam (or scrucchiata)
decoration
powdered sugar
JAM TORTIGLIONE PREPARATION
Mix flour and baker’s ammonia or baking powder on pastry board or in a large bowl. Make a well in the center and add all the other dough ingredients. Knead until smooth.
Divide the dough in half and roll out with a rolling pin. Sprinkle the jam and roll the dough creating a shape of a “snake”. Bake on a cookie sheet in preheated oven at 150°C (300 F) for 30 minutes.
Transfer to cooling rack and let cool. Dust with powdered sugar.
Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.