Preparation

Boil the matalahúva, the coriander, the cinnamon, the orange peel and the lemon peel in a pot with water (not much). After cooking for a while, when all the flavors are in the broth, strain it and let it cool.

In a container we mix the liqueurs well with the eggs, the sugar and a little salt. then we are adding little by little the flour and the already strained and cold broth. We also put a little lemon zest. If the pasta is too runny, add a little flour.

From the resulting pasta we are making small balls that we let rest for 1 hour.

then we stretch them and fry them in a frying pan over very high heat.

This typical dessert from the Priorat region is usually eaten accompanied by caramelised almonds and a glass of sweet or stale wine.

Ingredients

  • 2 kg. Of flour
  • 12 eggs
  • 700 gr. of sugar.
  • 50 gr. from Matalahúva.
  • 50 gr. coriander.
  • 50 gr. of cinnamon.
  • the peel of half an orange.
  • The skin of half a lemon.
  • 1 glass of mint.
  • 1 glass of anise.
  • 1 glass of cointreau.
  • 1 glass of montserrat aromas.
  • 1/4 l. of mistela.
  • extra virgin olive oil with designation of origin.
  • Salt