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How to make the Strufoli make a fontana (fountain) with the flour on a pastry board. Add 6 whole eggs
and 2 egg yolks, butter, sugar, lemon and pinch of salt. Knead into smooth
but firm dough.
Cut the dough into pieces. Roll them into long
cylinders 1/2-in. in diameter, and cut each of these into 1/4-in. nuggets.
Use up all the dough and place the nuggets on a floured surface.
Fry the strufoli in hot oil a few at a time.
When golden, drain them well and dry on paper towels to rid of excess fat.
Put the honey in a saucepan (preferably with a concave bottom) and bring
to a boil. Simmer until the foam subsides and the honey turns golden. Turn
the heat down very low and add the strufoli with the candied fruit
and the grated peel. Mix well, coating all strufoli evenly.
Place on a dish and mold them into desired shape (flat,
round, or cylindrical). Always serve strufoli at room temperature, do not
refrigerate.
Note:
Strufoli are very similar to Sicilian pignolata, though the
latter are coated with a sugar and egg white glaze or a chocolate glaze
instead of honey.
Recipe courtesy of The Italian Trade Commission.
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