This recipe was left to me by Nonna Elvira and, given its Sienese origins, it does not include the use of the egg in the dough as many others use to do in Tuscany.
The skill of those who manage to make them, and therefore the difficulty of the recipe, is all in knowing how to understand the consistency.
Use hot oil for cooking and fry only before eating.
As tradition has it, the housewife will have to sacrifice herself a little in the kitchen to satisfy her guests by serving them as soon as they are fried …. a little patience and tenacity but the triumph is assured!
They will be as good as the famous and original ones in Piazza del Campo in Siena!