crostata morbida pistacchio
Pies and Cakes

Soft Pistachio Tart


  • Create a work surface and dust it with flour;
  • Create the classic fountain by pouring the sifted flour, the eggs and the butter inside it;
  • Begin to knead the dough with your hands;
  • Add the lemon zest, a little rum and the white wine;
  • Knead with your hands for about 5 minutes, giving the dough the shape of a well-rounded ball;
  • Roll out the dough with a rolling pin, trying to make a rectangle as well as you can;
  • Place it on a round cutting board and cut out many (not too small) rectangles, which will then be fried in boiling oil;
  • Fry the “chiacchiere” in plenty of hot oil (using a wooden toothpick. They will be ready when bubbles have formed on the surface);
  • Drain them from the oil when they are well browned on both sides and leave to rest on absorbent paper;
  • Cover with icing sugar and serve accompanied by Cremadelizia Biscokrok Babbi
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