Acciuleddi Carnival

Today I bring in Sardinia, with a traditionally prepared Sardinian recipe for Carnival: the Acciuleddi galluresi, called “Acciuleddi and honey” because garnished with honey or even “trecciulini”. It is a very simple dough, not unlike that of struffoli, Egg, flour, sugar and lard, that is fried and then glazed with honey and orange zest. What makes him unique Acciuleddi, as often it happens in Sardinian sweets, It is the processing: the dough is reduced in thin cords which then rolled up several times on themselves, to form almost the chains, the beautifully woven bracelets. These cakes, also called trecciulini, They are extraordinarily good, look good and last long: They are one of the precious traditions of Sardinia testimony, a land where the Carnival is still strongly felt today. I've seen them do in Nuoro, I fell in love and decided to replicate it at home. Given that the dough is prepared in a second, I also shot a VIDEO TUTORIAL step of forming the Acciuleddi: so you'll see how to make the chains and how to link them. I show also the fundamental step of frying and that of glaze in honey. So during Carnival this year will not limit you to struffoli and chatter! Have a good day.

Acciuleddi CARNIVAL (Sardinian recipe)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 200 grams of semolina
  • 100 grams of eggs (about 2 eggs, but pesatele)
  • 15 grams of egg yolk (a small egg yolk, but weigh it)
  • 30 grams of caster sugar
  • the grated rind of an orange and a lemon organic
  • a pinch of fine salt
  • 30 grams of lard
  • FOR THE ICING
  • 200 grams of wildflower honey
  • grated rind of one organic Orange
  • 40 grams of candied orange peel

PROCEEDINGS

The dough for the Sardinian Carnival Acciuleddi is quick and easy to do: it is sufficient to put all the ingredients on the work surface and knead until you get a firm dough, homogeneous, slightly sticky but that does not stick to your hands. If the dough is too sticky, add a little semolina. You'll have to knead about ten minutes. Then wrap the dough in plastic wrap and store in the refrigerator for at least 2 hours: Like this, the dough will acquire elasticity and strength and will no longer sticky.

Remove from mixing small pieces and, as you can see in the video, cut into thin cords (more will be thinner and the Acciuleddi will be graceful and beautiful to look at). Once obtained thin chains, fold them in half and place them on the work surface. lightly pressing the left end on the table, use your right hand to roll up on itself the cord, so that it is tightly. Raise them on the string, It will scroll from self only, finished the acciuledda as you see in the video and poggiatela on a cutting board sprinkled with flour. Continue until all the dough.

Acciuleddi Carnival, Sardinian recipe

When all are ready Acciuleddi, Heat plenty of oil seeds like at a temperature of 160 degrees (I use a wok for frying and a cooking thermometer) Acciuleddi and fry a few at a time: you will see that just soaking in the oil will swell and become golden, just as it happens in the video recipe. You have to get a golden color and uniform, not too clear, so that they are crispy Acciuleddi. Drain the Acciuleddi and place on absorbent paper to remove excess grease. When all are cooked Acciuleddi, pour into a large saucepan honey and orange zest grated.

Heat over low heat and, when honey is liquid, Add (Also in stages if the pan is not wide enough) the Acciuleddi. Stir gently so that the Acciuleddi are evenly coated with honey and then arrange them with the pliers on a serving dish. This is a task you have to do as long as they are hot Acciuleddi, because then the honey will harden and it will be difficult to move them without breaking them. Melt the honey again remained in the pan (if it were just a little aggiungetene ') and add the candied orange peel cut thin. Pour the hot mixture of honey and orange on Acciuleddi and let cool completely. I advise you to wait at least 3-4 hours to enjoy the Sardinian Acciuleddi Carnival, or even a whole day, so the flavors have time to blend. Bon appétit!

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2 comments

elisabetta corbetta 23 February 2019 at 09:05

What a fantastic cakes, you are great!
Thanks
A big kiss

Reply
Ada Parisi 24 February 2019 at 15:34

Thanks, you're always too kind!

Reply

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