Venetian crostoli (galani)

To make the crostoli dough, place the flour on a clean work surface and make a well in the centre. Add the eggs, sugar, salt, lemon zest, melted butter and grappa. Using a fork, begin to whisk the eggs with the rest of the ingredients while slowly incorporating the flour

Carry on kneading the dough with your hands until it comes together into a smooth, even ball (it should bounce back when gently pressed with a finger). Wrap the dough in cling film and leave to rest for 1 hour

Next, divide the dough into small portions (about 7–8) and roll them thinly using a pasta machine (or a rolling pin), dusting them with flour at every passage. I like mine to be thin but not too thin, so I stop at the penultimate notch; roll them all the way to the last if you wish. Cut the strips of dough into rectangles (about 15x10cm)

Fill three-quarters of a deep, medium-sized skillet with sunflower oil and set it over a low-medium heat. When the oil is hot (180°C), slip in a first batch (3–4) of crostoli. Fry them until deep-golden all over, for about 3 minutes. Drain them with a slotted spoon and transfer to a plate lined with absorbent kitchen paper

Let the crostoli cool to room temperature, then dust with icing sugar and eat right away, or within 12 hours of frying