Recipe of the Week: Gansa Nissarda (Li Gansa à la nissarda)

Gansa Nissarda (Li Gansa à la nissarda) is a traditional dessert from Nice in Côte d'Azur.

Ingredients:

• 250 g flour,
• 50 g granulated sugar,
• 2 eggs,
• 1 pinch of salt,
• Half a grated lemon peel,
• 40 ml milk,
• 80 g butter,
• 10 g baking powder (a teaspoon),
• olive oil
• Icing sugar

Put the flour in a fountain shape, add whipped eggs, olive oil, grated peel,  orange blossom water, baking powder (optional), and salt.

Mix for five minutes then let it rest for at least 2 hours in a big bowl.

Roll it 3mm thick, remove the excess flour with a flour brush. Cut the dough into 2cm large and 10cm long stripes with a rolling knife. Make a knot with the stripes, then dip them into boiling oil. Wait until they get a nice colour, remove them and drain them on kitchen towel. Sprinkle icing sugar.