Latest recipes

Struffoli

Struffoli


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Struffoli recipe by of 23-12-2007 [Updated on 12-06-2017]

The struffoli are the typical Christmas cake of the Neapolitan tradition, they are large balls of dough no more than 5-10 mm in diameter, fried in oil and covered with hot honey. The struffoli are generally placed on a serving dish giving them a donut shape; finally they are decorated with pieces of cedar, candied fruit and colored sugared almonds (in Naples we call them diavolilli or little devils).
Every Christmas it is traditional that all the women of the house get together to prepare the struffoli (just as at Easter we prepare the pastiera all together). Three generations compared to prepare struffoli. Here is our recipe ... Merry Christmas greetings to you all: *

Method

How to make struffoli

aniseed

Place the flour in a well.
In the center place the eggs, butter, sugar, limoncello, grated lemon peel and oil.

Start working the dough, gradually absorbing all the flour.

Knead the dough until it sticks to your hands.

Form the dough into small pieces of pasta and cut them into small pieces (the procedure for obtaining struffoli is similar to that for making gnocchi).


In a pan with high sides, pour the seed oil and when the oil is boiling, add the struffoli.

As soon as they are golden (about 2-3 minutes), lift the struffoli with a slotted spoon, drain them and put them in a bowl where you have already poured a few spoonfuls of honey.

As soon as you have finished frying all the struffoli, pour the remaining honey on the struffoli and start mixing everything.

Arrange the struffoli in the center of a serving dish and make space from the center giving the struffoli the shape of a donut.

Garnish the struffoli with sprinkles and diavolini.


Video: Struffoli napoletani: RICETTA ORIGINALE (May 2022).