Struffoli Carnival in Campania, pignoccata in Western Sicily, pignolata in the east and Calabria, Pinos in Sardinia, cicerchiata Abruzzo and Umbria. The recipes CARNIVAL SWEET wind, with lexical variations, throughout the peninsula. Among the most popular there are definitely CHATTER and struffoli, preparing for Christmas is traditionally, both for Carnival. I remember that, when I was younger, the Messina bakeries were filled with fried pignolata pyramids, like us chiamiano, dripping honey. In Messina then there is a peculiar version of pignolata, call “pignolata maiden” which it is cooked in the oven and covered with a thick lemon frosting and chocolate.
I suggest you read my article on REGIONAL DESSERT RECIPES FOR CARNIVAL to find many delicious regional Carnival recipes that are simple to make.
The right ingredients for a perfect struffoli Carnival
Even if the name changes, the recipe of struffoli is always more or less the same: a poor dough based on flour, eggs, little or no sugar, peel of citrus fruits, lard and a shot of liquor, which is cut into pieces and then fried and seasoned with honey and other citrus peel. The recipe is simple of struffoli, but there are some small attentions to follow: first of all, struffoli not exist without the LARD. Do not you even think about replacing it with butter or oil. Yet, abundant use of CITRUS RIND, which gives color and scent to struffoli. Do not delete the LIQUOR, We need to give the dough lightly and to keep struffoli crispy longer: you can use the liquor you prefer, so the alcohol evaporates during cooking and likewise the taste.
The liqueur of struffoli is aniseed, but I have used the Maraschino, but you can use Witch, Limoncello, Anisetta, Rum a Cointreau, as Favorites. When preparing the pieces of dough of struffoli to fry, remember that in triple cooking, so take the SMALL PIECES, indeed very small unless you want to end up with struffoli large as meatballs. Fry in peanut oil or high oleic sunflower, always with a thermometer indicating you the 165-170 degrees necessary and change the oil in the mid-frying. WAIT at least 6 hours before sampling struffoli: no kidding, is the minimum time necessary to take the right crunchy texture, and because honey, initially crystallized, sticky back. Otherwise how could you lick your fingers? And remember that, with the doses that will do, you will make a mountain struffoli. Have a nice day!
4 comments
I also do them by putting them on a lemon leaf.
But what a great idea. If ever you had fresh lemon leaves and organic here in Rome definitely try. Thanks for the suggestion and welcome, ADA
I love them I've eaten at Christmas
Thanks
A big kiss
In Sicily they are used for Carnival! A hug, ADA