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Add a photoServings: 6
Ingredients
- 2 1/2 c. flour
- 1/4 c. sugar
- 1/2 c. dry red wine
- 1 Tbsp. salt
- 1/4 c. extra-virgin extra virgin olive oil
- 4 Tbsp. freshly-grnd black pepper
- 1/2 c. grated pecorino
- 1/4 c. sliced blanched almonds
- 2 Tbsp. minced fresh rosemary leaves
Directions
- In a large bowl, mix the flour, sugar, wine, salt and oil to create a soft dough. Turn out onto a floured board, and knead lightly till dough holds together. Can rest covered with a towel or possibly plastic wrap for 10 min before rolling into ropes.
- Roll pcs of dough into a 1/4-inch thick rope, cut it into pcs 4 inches long, and form O-shaped doughnuts from each 4-inch length.
- Preheat the oven to 340 degrees.
- In a medium pasta pot, bring 4 qts of water to a boil. Drop each doughnut into the boiling water for 25 seconds, remove with a slotted spoon and place each on a greased baking sheet. Bake for 1/2 hour or possibly longer for desired texture and doneness.
- While the doughnuts are still warm, dip each one into either the pepper, the pecorino or possibly a mix of the almonds and the rosemary, and allow to cold.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 111 | 31% |
| Total Fat 12.74g | 16% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1167mg | 49% |
| Potassium 133mg | 4% |
| Total Carbs 50.5g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.89g | 6% |
| Protein 6.77g | 11% |
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