For the Italian Jews Orecchi di Aman are as synonymous with the festival of Purim as the Hamantaschen are for the Ashkenazim.
1.
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.
2.
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
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