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Marche faka-'Itali toetu'u Donuts

Marche faka-'Itali toetu'u Donuts

Name: Italian Marche Easter Donuts
Yield: 4
Cuisine: Italian
Ingredients: Eggs: 2; Extra Virgin Olive Oil: 2 tablespoons; Sugar: 2 tablespoons; Anise Liqueur: 2 tablespoons; Lemon Peel: 1 Grated; 00 Flour: Q.s.

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Ngaahi me'a

Liliu 'a e Servings:

	2 Fua'imoa
	2 tablespoons Taupo'ou makehe ai 'a e lolo 'olive
	2 tablespoons Suka
	2 tablespoons Anise Liqueur
	1 Grated Kili lemani
	Q.s. 00 Mahoa'a

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'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Itali

68
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

2 Fua'imoa
2 tablespoons Taupo'ou makehe ai 'a e lolo 'olive
2 tablespoons Suka
2 tablespoons Anise Liqueur
1 Grated Kili lemani
Q.s. 00 Mahoa'a

Ngaahi fakahinohino

Donuts 'o e toetu'u 'oku lole angamaheni 'o e Marche ha talatukufakaholo feime'atokoni mateuteu ki he vaha'a taimi 'o e toetu'u. Fekau'aki mo e faka-'Itali 'o e cuisine manakoa, it is said that the peasant women of the Marche countryside, the Vergare, used to knead these donuts on Good Friday, mo e ngaohi kinautolu 'i he 'ovani 'e fana 'i he papa 'o 'i he Sapate Toetu'u. Neongo 'oku nau fai mo ha ngaahi me'a si'i pe, 'oku nau fie ma'u ha founga ngaue 'oku fie ma'u ki ha vaha'a taimi loloa 'a e toenga 'i he vaha'a 'o e feime'atokoni. Ngaahi desserts kei lelei mo fragrant 'i ha ngaahi 'aho pea 'e lava ke fiefia fakanatula pe ngaohi 'aki e tupenu mo e kilimi lemani, 'aisi mo'oni pe molia sokoleti. Faka'osi, ke ngaohi ke faka'ofo'ofa mo e lanu 'o e sugars, ta 'o e hazelnuts pe codettes

Ngaahi sitepu

1 Fai 'e	ʻI ha poulu, break the eggs, add the sugar, the oil, the grated lemon, then a little at a time the flour until the dough is firm, not too soft or too hard. Put the mistrà when it has already begun to knead the flour, because the alcohol could "cook" the eggs.
2 Fai 'e	Knead the dough for a few minutes then divide the dough into a donut shape.
3 Fai 'e 8	Boil the donuts in a pan of boiling water for at least 8 minutes and let them turn on both sides.
4 Fai 'e	Gently, using a slotted spoon, remove them from the water and drain them on a dish cloth.
5 Fai 'e	When they are dry, incise them laterally along the entire circumference.
6 Fai 'e 40	Bake in the oven for 40 'i ha miniti 'e 180 ° C. In the oven they will have to rise, take on their characteristic shape and a warm cookie color.
7 Fai 'e	At this point they can be left so natural but the children prefer them covered with white flakes (see the recipe for Easter sweet pizza) mo e, today, garnished with colored sugars that make them more cheerful and sweeter.