Categories: Desserts, Jewish, Italian 
      Yield: 1 servings 
  
           Anne MacLellan                    1/2 ts Vanilla extract 
      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 
  
  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 rahter 
  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 towe. 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:_Classic Cuisine of the Italian Jews_ posted by Anne MacLellan