Acciuleddi galluresi carnival. Today I bring in Sardinia, with a traditionally prepared Sardinian recipe for Carnival. 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. 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.
What makes him unique Acciuleddi, as often it happens in Sardinian sweets and generally in to SARDINIAN CUISINE, is in fact the processing. The dough is reduced to very thin cords that then roll up several times about themselves, to form almost the chains, the beautifully woven bracelets.
I remind you that Italy is full of sweets that traditionally prepare for Carnival. We find different, as the talk, struffoli or damselfish, among my CARNIVAL RECIPES.
These cakes, also called trecciulini, They are extraordinarily good, look good and last long: are one of the testimonies of the precious traditions of Sardinia, 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. So during Carnival this year will not limit you to struffoli and chatter! Have a good day.
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
The dough for the Sardinian Carnival acciuleddi is simple and quick to make: 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 vigor and will no longer be sticky.
Take from the dough small pieces and, as you see in VIDEO RECIPE, 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. Slightly 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, finish the acciuledda as you see in the video and place it on a cutting board sprinkled with semolina. Continue until the dough is exhausted.
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 as soon as you dipped in the oil they will swell and become golden, exactly 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 them on absorbent paper to eliminate excess ainted. 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 , as you see in VIDEO RECIPE, so that the acciuleddi are evenly covered with honey and then arrange them with pliers on the serving plate. 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 was little add a little more') and add the candied orange peel cut very 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!