Pestiños

Pestiños

1. Put the Extra Virgin Olive Oil Molino de Ízcar in a frying pan on the stove and, before it smokes, fry the sesame seeds until toasted. Set aside and wait for it to cool slightly.
2. Put the wine with the salt in a bowl and stir with the whisk until it dissolves. When the Extra Virgin Olive Oil is warm, Molino de Ízcar with sesame seeds, pour over this same basin and stir with the whisk. Add the flour little by little, stirring continuously until the mixture comes off the walls of the bowl.
3. Put the dough on a flat surface and knead with your hands, adding the rest of the flour. Let stand for half an hour.
4. The pestiño dough is ready. Now take small portions, whatever fits between your hands, make a ball and spread the dough on the marble with the rolling pin. The slab should be thin, but not so thin that it cannot be separated from the surface of the marble. Using a pasta cutter or carrucha, cut the dough into small rectangles that are fried in a frying pan with plenty of Extra Virgin Olive Oil Molino de Ízcar. The Extra Virgin Olive Oil should Molino de Ízcar be quite hot but not smoking: the pestiños should be quite toasted and if the oil is too hot they will burn on the outside and the dough will be raw on the inside.
5. Once fried, they are put on an inclined plate so that the oil drains well and when they are warm or cold, they are passed through a mixture of sugar with ground cinnamon.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5