Gansa nissarda : Regional recipes of the Riviera

Regional Recipes

Gansa nissarda

 

• Preparing time : 30 minutes & repos de la pâte
• Ingredients : For 8 persons
  400grs of flour
  50grs of sugar
  6 eggs
  salt
  0.02 ls (a large spoonful) of orange tree flower water
  grated zest of half a lemon
  baking powder (optional)
  oil
  icing sugar
  

Put the flour in a fountain shape in a baker's tray, add the whipped eggs, the olive oil, the grated zest, the orange tree flower water, the baking powder (optional), and the salt.
Mix the dough you obtained during five minutes then let it rest for at least 2 hours in a big bowl.
Roll it 3mm thick, take out the excess of flour with a flour brush. Cut the dough into 2cm large and 10cm long stripes with a rolling knife. Make a lock of the stripes, then dip them into boiling oil. Wait until they get a nice colour, remove them and drain them on absorbent paper. Pour icing sugar or sugar powder before dressing.

 

Previous Recipe	Next Recipe
Fried hare gairaut style Four level sandwich nicois style Chicken stuffed with figs Braised chick of beef	Pissaladiere niÇoise Socca niÇoise au four (traditional chickpea based preparation from nice) Nicois style stuffed tomatoes Pie nicois style