Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs 2 tb Rum or brandy
2 Egg yolks 2 1/2 c Flour, unbleached
1/4 c Sugar 1 c Oil; olive or otherwise for
1/2 ts -salt -frying
1 ts Lemon rind;grated -Confectioner's or icing
3 tb Olive oil -sugar
1/2 ts Vanilla extract

Orecchi di Aman For the Italian Jews orecchi di Aman are as
synonymous with the festival of Purim as the Hamantaschen are for the
Ashkenazim.

In a small bowl, beat the eggs, egg yolks with the sugar, lemon rind,
olive oil, vanilla extract and rum. Gradually add enough flour to
make a rather soft dough. Turn out onto a floured working surface and
knead for 2 or 3 minutes. Roll very thin. With a pastry cutter or
sharp knife, cut into strips 1 inch x 4 to 7 inches. Slowly heat the
oil in a small saucepan. (Oil is at the right temperature when a
small piece of dough drops into it floats and begins to sizzle.) Fry
a few strips at a time, twirling them to give them odd shapes until
they are lightly golden. (Tie the longer pieces into a knot before
frying them.) Drain and place on a paper towel. When all the ears are
done, transfer to a large serving dish, sprinkling each layer with
confectioner's sugar (through a sieve). YIELDS: 2 to 3 dozen

Source:_The Classic Cuisine of the Italian Jews_

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