Mostaccioli
Also called "nzudda" is of Arab origin. It comes in many shapes;
hearts, animals, letters, dolls. It should be eaten after a few days as
it needs time to soften.
500 grams honey (preferably runny)
500 grams plain flour
2 Tbsp anise-seed liqueur (Pastis)
butter
Put the flour on a cold work surface in a mound. Make a dent in the
centre and pour in the anise-seed liqueur and the honey.
Work the flour into a dough, kneading it well. Flatten it out with a
rolling pin to about 1.5 cm (1/4in.) thick and cut it into the shape
you desire and decorate with small lines to improve the aspect.
Place it on a buttered oven tray and bake at 300F - 150C. They are
ready when they are golden brown.
Store them in the larder for a few days before eating them. Serves 6.
That's it!
Angela's Italian Organic Oregano http://www.OreganoFromItaly.com
Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/