L'Italo-Americano

THURSDAY, MARCH 22, 2018 www.italoamericano.org 30 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES H ave you ever heard of "struffoli?" They are deep fried morsels of dough that expand as they cook. Have you ever tasted "struf- foli?" After they are fried they get bathed in warm honey and adorned with sprinkles and some orange zest. Got your mouth wa- tering yet? Their texture is such that they are crunchy on the out- side but tender on the inside. It is difficult to eat just one because they are so delicious! In Italy struffoli are most often thought of as a treat for the Christ- mas Holiday season but in many Italian homes they are prepared and enjoyed during other festivi- ties and religious holidays as well. Carnevale and Easter are other popular times of the year when you will see struffoli being made. So guess what we will be making in the coming weeks? Of course, the history of this traditional Neopolitan dessert is a little unclear. Some believe this sweet treat may have its origins from the Greek recipe for "louka- mades." The term "struffoli" is from the Greek word "strongou- los" meaning round in shape. Whatever the case, we love nonna Olga's struffoli! Similar versions can be found throughout Italy. In the region of Umbria and Abruzzo they have "cicerchiata," in Cal- abria it is "cicirata" and Sicily's has "pignolata." Making struffoli with Nonna for the first time was a testament to why we created Nonna's Way. There was no written recipe or in- structions. The measuring utensils included an empty half eggshell and an empty ricotta container! Of course, Nonna's tips included "you just know" when to add more or less flour! You can imag- ine her expression when we told her we had to take it from the be- ginning and measure everything properly. Get the picture? Funny thing is, it always comes out per- fect when Nonna makes it! I just smile when I hear from my kids "that's not the way nonna makes it. Hers tastes better!" But what can you do, we try! I fondly recall my father-in- law always wanting to help Nonna roll out and cut the dough balls for struffoli. His other job was to bathe them in the honey. He loved these sweet treats and would often tell my kids how they reminded him of his childhood back in Avellino, Italy. A batch of these makes a bunch and takes no time at all! The orange zest really picks up the flavor and kids love the sprin- kles! INGREDIENTS ● 2 cups of all purpose flour ● 1 packet vanillina powder ● pinch of salt ● 1 teaspoon sugar ● 1 tablespoon brandy (some add just a hint of anise) ● 3 large eggs + 1 egg yolk (slightly beaten) ● 1 tablespoon grated orange zest (or try half orange and half lemon zests) ● 2 tablespoons corn oil ● Corn oil for deep frying (about 2 cups) ● Honey (about 1 cup) ● Sprinkles ● Strips of orange zest INSTRUCTIONS 1. Mix the flour, vanilla pow- der, salt and sugar together and form into a well on a work surface. 2. To the center of the well, add the eggs, brandy, grated orange zest and oil. Blend the wet ingre- dients well with fingers. 3. Begin working the dry in- gredients into the wet and continue until a dough forms. 4. Lightly knead the dough (about 5 minutes) until it is uni- form. 5. Let the dough rest for cov- ered in plastic wrap for about an hour. 6. Working with a small piece of dough at a time (golf ball size), roll it out into 1/2″ diameter logs. With a pastry blade, cut the logs into 1/2″ pieces. 7. Heat the oil in a deep non- stick pan until it reaches 350 de- grees F. 8. Test the oil for readiness with piece of dough. It should bub- ble or sizzle as soon as the dough hits the oil. 9. Gently lower the cut pieces of dough into the oil. Keep moving them around in the oil so they cook on all sides. The pieces ex- pand to approximately double in size as they cook. 10. Allow them to turn golden brown all over then remove them from the oil with a slotted spatula and let them drain on a paper- towel lined pan. 11. Continue rolling, cutting, and frying the remainder of the dough (keep the unrolled dough covered in plastic wrap). 12. When all the dough has been rolled, cut and fried, clean the oil out of the pan and pour the honey in. Let the honey get heated through until it becomes thinner in consistency (do not let it burn). Place all the struffoli into the honey and stir until they are com- pletely coated. Remove with a slotted spoon. 13. Arrange the honey-coated struffoli in a heaping dome shape on a serving dish. Decorate with coloured sprinkles and thin strips of orange zest. You can choose sprinkles to match the holiday or the celebration. But be sure to let the kids do this part! Struffoli are crunchy outside and soft inside, a delicious combination of goodness.. Photo: Nonna's Way They are usually prepared for Christmas but also for Carnival and Easter . Photo: Nonna's Way ANNA ROMANO & ANGELA DESALVO Struffoli and a little trip down memory lane

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