It's a typical recipe from Trentino, in the north of Italy. Serve them at Carnival time.

Beat egg with sugar in a large bowl until you have a cream. At this point pour melted butter into the mixture and stir with a wooden spoon.
Add a pinch of salt, vanilla powder and, slowly through a strainer, flour. You have to obtain a soft dough.
Take the dough and put it on a lightly floured surface; keep on kneading for at least 10 minutes. Cover with a napkin and let it rest for about 30 minutes.
Roll out on lightly floured surface your dough, beginning from the centre, to a thickness of 0,2 cm (1/8in); you have to use a long pasta rolling pin for this.
Cut your dough into thin strips and then make ribbons in different ways with these strips.
Fry them in abundant oil in a non-stick frying pan until they are golden on both sides.
Put them on absorbent kitchen paper in order to remove the excess of fat.
Sprinkle with icing sugar and serve hot or cold; accompany with a sweet wine from Italy.

Note

• - It's very difficult to have the real amount of the frying oil and icing sugar.
  So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
• - We suggest to use extra virgin olive oil to fry
• - Don't eat fried food too many times; it isn't healthy food!
• - You can bake these cakes; the photo shows baked cakes.

What's the right wine for " Carnival knots, Trentino style " ?

Our suggestion is: a red sweet wine (Freisa Amabile from Piedmont-Italy).