Pansarola - a traditional dessert from Apricale, which even devotes a festival to it exactly today Sunday, September 4th - is usually accompanied by warm zabaione. William Scott, in his remarkable "The Riviera painted and described" published in London in 1907, when describing Apricale, mentions "pansarole" and how to make them.
There are many ways to make them, here is one we recommend:
- 1 kg flour
- 4 eggs
- 200 g sugar
- 70-80 g butter
- 40 g yeast
- a pinch of salt
- grated lemon peel
- Anise (optional)
- Mix the yeast in a little warm milk.
- Knead and mix well, let the mixture rest for about one hour covered by a cloth.
- Once the dough has risen, roll it out and cut into diamond shapes.
- Fry in plenty of extra virgin olive oil until golden brown.
- Then sprinkle pansarole with sugar and a little anise.
- Perfect with a glass of Passito wine!