| Recipes

Sweet little bows of Crostoli  by Carmela D'Amore


2 1/4 cup of plain flour

1/2 teaspoon of sea salt

1 whole egg plus 1 egg yolk

3 tablespoons of dark rum

1 lemon zest plus 1/2 lemon juice

1/4 cup of milk

6 tablespoons of butter

Icing sugar for coating

Sunflower oil for deep frying

You will need

a large frying pan or skillet or deep fryer

cutter, knife, electric mixer

rolling pin

paper towels for absorbing

ladle or tongs


Step 1

In the top of a double boiler, melt the butter, then add the sugar, milk and salt. In an electric mix combine the flour, rum, lemon juice, lemon zest, and butter mixture, and eggs and begin to mix the dough, the dough will become soft but not sticky give it a few minutes and you will begin to see that it will take shape.

Step 2

On a lightly floured surface place the dough and knead it for about 5 minutes then let it sit for at least an hour, place some flour on top with a tea towel let it do its magic!

Once an hour has passed give it another knead and ....

Cut into 4 and with a rolling pin, start to flatten the dough until it has reached a thin consistency, with a cutter cut the dough into 1inch strips x 6inch strips and with a knife slice the middle section, pull the top end of the dough through the dough like a bow, and keep continually making bows until you have finished, this dough is so versatile that you can lay the bows on the bench with a little flour to sit and continue making them.

Step 3

In a deep fryer or frying pan place a large amount of sunflower oil to be able to fry and turn the bows in batches turning them once.

Step 4

in a large tray with paper towels place and cooked bows and allow to cool down once they are cool sprinkle some icing sugar on top..

Share them with your family and friends and enjoy the sweet savoury bites of my mother Sarina recipe...

Buon Cibo

The heart of the table....


Carmela D’Amore

Carmela D’Amore

Carmela D’Amore is an International Sicilian chef, the daughter and granddaughter of Sicilian migrants, with over 45 years of experience in the hospitality industry. Ambassador to Sicilian food and culture, a published International author of over 3 books, currently the executive chef of Sorrento Trattoria, an Italian Restaurant situated in Sorrento on the Mornington Peninsula.