This Strufolli recipe is for Anthony. Anthony commented on my Struffoi recipe…and gave me a great laugh.
I ordered the Struffoli balls and didn’t make them… for Easter. Now it’s Christmas and time to make them again.
Anthony’s Comment: “They look wonderful, but there’s no recipe! Go to an Italian bakery and BUY them? That’s like having a meatball recipe which instructs: “Go to the delicatessen and buy the meatballs and a jar of sauce. Remove lid from jar, pour contents into pot over medium flame, add meatballs and cook until heated. Transfer to a colorful platter and serve. Mmmm delicious. Prep time: 90 seconds.”
I think Anthony may be channeling my mom. One holiday I bought the fresh ravioli from a local restaurant, gently layered it on clean linen cloths, doctored some Italian tomato sauce, with fresh basil, parsley and sauteed garlic. Dinner for 12 with me gently placing the ravioli into the boiling water, out al dente with my slotted spoon and served with home-made sauce… My mom went out to the garbage after dinner and pulled out the RAGU jars… ”I knew you didn’t make it!”
But don’t tell Santa!
Italian Honey Balls called Struffoli also made during the Christmas holidays and piled high as a Christmas Tree!
This is the part the recipe doesn’t have…the balls….please. (Italian Fried Dough Balls for coating with honey. Honey Balls)
Struffoli alla Gilda Puglisi found in Beloved Family Recipes by Paolo Villoresi.
The Fried Balls
4 cups unbleached all-purpose flour
5 teaspoons baking powder
⅛ teaspoon cinnamon
1 stick unsalted butter
4 large eggs
½ cup anisette
2 teaspoons vanilla extract
6 cups peanut oil
Mix the flour with the baking powder and cinnamon on a breadboard or counter. Work in the butter, eggs, anisette, and vanilla. Knead until asoft pliable dough forms, about 5 minutes, adding a little flour if the dough is sticky or a little water if it is dry. Shape into a ball, place in a bowl, and cover with a damp cloth; let rise for 1 hour at room temperature. Keeping most of the dough under the damp cloth to prevent it from drying, tear off a small piece with your hands and roll it between you hands into a ½ inch thick log. Cut into ½ inch pieces. Repeat until all the dough has been cut and shaped.
Heat the oil to 350˚ in a deep pan. Fry the dough in 4 or 5 batches until it is golden all over and nicely puffed, about 3 minutes per batch. Remove with a slotted spoon to a tray lined with paper towels and blot dry. Transfer to a bowl. This is the strufella or Strufolli. The Balls.
For the rest of the recipe: http://italianhandful.wordpress.com/2011/04/19/struffoli-italian-confetti-honey-balls/