Video Recipes, Dessert
Carnival Struffoli
40-50 struffoli
people
10′
(cooking time)
30′
(total time)
Difficulty
Easy
Ingredients
Flour type 00 | 400 g |
Honey | 200 g |
Eggs | 6 |
SINFONIA EXTRA VIRGIN OLIVE OIL | 20 cl |
2 l | |
Sugar | 1 spoonful |
Candied Fruit | 30 g |
Grated Rind of 1/2 Lemon | |
Grated Rind of 2 Oranges | |
Salt | to taste |
Instructions
Combine the flour, sugar and salt and the rind of 1/2 lemon in a bowl and pour in a small glass of Zucchi Sinfonia EVO oil. Continue mixing with a fork and then add the eggs, keeping on mixing until you have an even dough. Then knead it on a pastry board for a few minutes until it is smooth and compact.
Form the struffoli: make a stick of dough about 1 cm thick then cut it into small pieces and shape them into balls with your hand.
Pour the Zucchi 100% Italian High Oleic Sunflower Seed Oil into a large frying-pan and heat to the correct temperature. Then place the struffoli in the hot oil and leave them to fry until they are a uniform golden colour.
In the meantime, pour the honey into a saucepan and heat it until it turns liquid (take care not to burn it). Then drain the struffoli on kitchen roll.
Remove the honey from the heat and add the orange rind and candied fruits. Stir, pour in the struffoli and mix.
Serve on a dish in the traditional pyramid.
Form the struffoli: make a stick of dough about 1 cm thick then cut it into small pieces and shape them into balls with your hand.
Pour the Zucchi 100% Italian High Oleic Sunflower Seed Oil into a large frying-pan and heat to the correct temperature. Then place the struffoli in the hot oil and leave them to fry until they are a uniform golden colour.
In the meantime, pour the honey into a saucepan and heat it until it turns liquid (take care not to burn it). Then drain the struffoli on kitchen roll.
Remove the honey from the heat and add the orange rind and candied fruits. Stir, pour in the struffoli and mix.
Serve on a dish in the traditional pyramid.
