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 and generally in to SARDINIAN CUISINE, It is the processing. The mixture is reduced in thin cords which then rolled up several times on 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: 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.
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
L'impasto per gli gli acciuleddi sardi di Carnevale è semplice e veloce da fare: 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. Qualora l'impasto risultasse troppo appiccicoso, 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, l'impasto acquisterà elasticità e vigore e non sarà più appiccicoso.
Prelevare dall'impasto piccoli pezzi e, 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. Pressando leggermente l'estremità sinistra sul tavolo, 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, rifinite l'acciuledda come vedete nel video e poggiatela su un tagliere cosparso con la semola. Proseguite fino ad esaurire l'impasto.
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: vedrete che appena immersi nell'olio si gonfieranno e diventeranno dorati, 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. Scolare gli acciuleddi e sistemarli su carta assorbente per eliminare l'unto in eccesso. 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 (se fosse poco aggiungetene un altro po') e aggiungere le scorze d'arancia candita tagliate sottilissime. 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!