Newsletter. The cicerchiata is another typical Umbrian recipe. Once the dough is rested, lightly flour the work surface. But more than all the scrumptious pastas, yummy pizzas, and hearty soups in Italian cuisine, it is the dessert that will almost always top the list in leaving sweet lasting impressions on your senses. Struffoli is an Italian dessert from the Naples region, in which small bits of fried dough are covered in honey. In addition to that, the traditional struffoli recipe also calls for a Neapolitan anise liquor. One pastry that has some similarities with struffoli is Cicerchiata. THX! This zeppole recipe uses the traditional Calabrian method, taught to us by Nonna Maria. So most people simply use rum or brandy as alternatives. In Naples today, struffoli is mainly a holiday treat. Lightly dust the dough balls with flour. Dip the spoon into the hot oil to coat it and put one of the struffoli balls onto the spoon, gently placing it in the hot oil - away from you. The only differences are, I put the rum in with the dough, also fry some lemon and orange peel (no pith) in the oil before frying dough then remove, (she always did that for any fried dessert) and the recipe is multiplied by 5! NYC’s Oldest Italian Bakery Makes the Best Struffoli. The balls are deep fried until crisp or golden brown. Create a large crater in the middle of the flour and add the eggs to it. On a lightly floured surface, roll out each piece of dough … Cover with plastic wrap and let rest for one hour. Meanwhile, arrange the dough balls around the serving platter, leaving a hole at the center. The word “struffoli” actually comes from the Greek word “strongoulos”, which means shaped like a ball or round in shape. Let dough rest for a while. However, this ingredient is actually optional and you can still create these scrumptious honey balls without it. Want to take a whack at making some yummy honey balls? The dough is used in many Italian sweet treats such as Chiacchiere. Honey BallsStruffolicookbook: Lidia's Italian-American Kitchen recipe serves: 10 servings You may have seen struffoli jazzed up with pine nuts, candied fruit or slivered almonds. Munch on a cup of chocolate gelato or a pistachio tiramisu and let’s see if you still have doubts after that. And it is also typically served during the holidays. Total Carbohydrate Dough balls should be a light golden brown. Cook the mixture under … Using finger tips dipped in ice water carefully pour mixture onto board. It’s so much easier today with the help of my pasta roller. In some towns people prepare la cuccia, which is cooked wheat berries with nuts, mosto cotto and spices. Continuously stir the honey mixture with a spatula, and cook until all the sugar is completely dissolved. After all, any day can be a day for some struffoli. Typical of the Abruzzo region, this honey balls are prepared the same way and basically have the same ingredients. Stir in almonds. Another version of struffoli is the “porceddhuzzi”, which is typical of the Calabria region. Boil for 15 minutes. Sign up for our newsletter to get recipes and news delivered to your inbox. Ingredients: 170 g of flour; 20 ml of oil; 50 g of sugar; 1 egg; a pinch of salt; 4 g of yeast ; rind of a lemon; half a glass of limoncello You can even easily spot it during Carnevale. Cut dough into 1/4 strips and roll thin (thinner than a pencil). Strufolli are bathed in a honey Other traditional Italian dessert recipes: Thank you for sharing this authentic struffoli recipe…. Giada’s Holiday Biscotti – Recipe. Shape the mixture into a wreath with a hole in the middle, dipping your hands … Calabrese Pignolata Recipe. The mixture should resemble a coarse meal. Combine honey, lemon juice, rum (or brandy), and sugar in a saucepan. Typically, it is  assembled, one on top of the other, like a dome or pyramid on a plate. One such amazing authentic Italian sweet treat is the Struffoli, a Christmas dessert typical of the Campania region. Beat eggs, 1/4 cup white sugar, 1/4 cup vegetable oil, and vanilla extract together in a bowl; stir in … Knead the dough by hand for 3 to 4 minutes, or until smooth. Yes, makes enough for the entire family to take home! Add the eggs one at a time, mixing well after each incorporation. … With this easy recipe, you can now enjoy this authentic Italian dessert at the comfort of your own home. Instead of being shaped as balls, however, they are shaped as dumplings. Deep fry in oil. For Struffoli, the dough is formed into balls about the size of marbles. Continue Reading. Been using a similar, but more ample, recipe handed down from my parents for the last 40 years—except ours use anisette instead of rum (and probably more since it goes into the dough as well as the honey!). Slowly add the eggs and vanilla extract. Perfectly crunchy. Although, you can totally adjust the honey mixture and toppings according to your preference. Add the struffoli and the diced candied fruit. The individual pieces of dough are small and light as air, with a crunchy exterior and a soft interior. Sometimes they are piled into one big mound, sometimes shaped into several smaller mounds, or, especially around the holidays, formed into a wreath. Thank you for sharing Anthony, would love to try your recipe! This recipe is traditional to the Campania region of Italy and it is usually made during Christmas.
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