Struffoli
Instructions
Sift the flour on the work surface, placing a fountain.
Formed a large recess in the middle and ask yourself 8 whole eggs, 2 egg yolks, 80 g lard, half a tablespoon of sugar, a pinch of salt and the zest of a lemon.
Knead all the ingredients until you have a firm homogeneous compound.
Divide the dough into several piles and work each on floured pastry Board so you get a half cm roll diameter.
Reduce rolls into chunks 1-2 cm long and FRY in a pan with plenty of hot olive oil for 3-4 minutes.
Remove the struffoli from pan as they are well browned, using a skimmer, and transfer it on a piece of paper towel, so they lose excess grease.
At this point, pour honey in a heavy bottomed saucepan and let it dissolve sweet heat, stirring with a wooden spoon, then flavour it with the zest of 3 oranges.
Put in casserole fried struffoli, a few at a time, stirring gently so they stay well wrapped from honey.
Complete with candied orange peel and cedar, reduced into small pieces, then transferred the struffoli and honey mixture on a serving dish.
Date sweet pyramid shape, pressing lightly with your hands wet, then let it cool completely and serve.
Ingredients and dosing for 8 persons
- 500 g of flour
- 10 eggs
- 80 g of lard
- 250 g of honey
- 1/2 teaspoon of sugar
- 1 lemon
- 3 oranges (grated)
- 150 g of candied orange and citron
- Olive oil
- 1 pinch of salt