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.
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
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