Porcedduzzi with honey
Instructions
Christmas recipe.
The porcedduzzi are small cubes of fried sweet dough and covered with honey.
The dough is cartellate: mix 1000 g flour 150 g of oil, 120 g of liquor or wine, grated rind of 1 lemon, 1 pinch of salt and, if desired, a little water.
It forms a paste salami of thickness of a finger, and cut into small pieces of incavarlo, size of a thimble.
Every bit you pass on a inverted fork prongs, then all will be fried in a pan in which you've been doing oil smoke, with orange peel and lemon juice.
Finally you have to drip onto paper towel to deep fried.
Honey now arises to melt in a pan in a water bath, and when you pour the boiling porcedduzzi, you turn over and then they bail, deponendoli all around in a sweet dish, forming a Crown.
You garnish with pine nuts, roasted almonds in the oven, sugar and ground cinnamon, chocolate fondant pieces, colored anisini.
Ingredients and dosing for 4 persons
- 1000 g of flour
- 150 g of olive oil
- 120 g of liquor (or white wine)
- == 1 lemon (zest)
- 1 pinch of salt
- Some of grated lemon peel
- Some of grated orange peels
- Honey
- For garnishing:
- Pine nuts
- Roasted almonds in the oven
- Sugar
- Cinnamon powder
- Some bits of plain chocolate
- Colored anisini