Mix the flour, sugar, salt, and vanilla on a pastry board, making a fontana. Break the eggs into the center and add the wine. Knead for about 10 mins, moistening with an additional spoonful of wine, if needed. Wrap the dough in a cloth and let rest in a cool place for about one hour. Knead it again for a short while and then make a 1/8-in. thick roll.
Cut the dough with a pastry wheel into 3 in. wide and 4 in. long pieces, and make three vertical incisions on each piece with a pastry wheel. Heat the frying oil in a deep pan. When oil is hot, fry the pieces of dough. Rid of excess fat on paper towels. When fried, serve warm or cold, on a napkin-lined serving dish, generously sprinkled with confectioner's sugar. |
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