Desserts from Italy
translated by Italian with
A typical Christmas recipe of the Neapolitan tradition
On a pastry board, pour the sifted flour with the baking powder, pour in the eggs, sugar, butter melt and cool fate, olive oil and citrus peel.
Knead well and created a compound that is smooth, homogeneous and smooth.
Now create many strips and cut struffoli (I recommend small, as lieviteranno and doubled in volume during cooking).
In a pot or pan with very high edges, make good heat a liter of seed oil and fry the struffoli little at a time, turning often, in order to avoid foaming.
When they are golden brown drain on absorbent paper and let cool.
Now divide them into two equal portions, then garnish with two different tastes.
To garnish the classic struffoli take 100 g almonds, coarsely chop and fry with a small butter nocina.
Just browned add 600 g of honey and heat it over low heat.
When it will be nice to loose pour half of struffoli and stir well. Place them in the dishes or trays and garnish with colored devils, preserved cherries and cedar slices.
For struffoli chocolate the process is the same or fry the almonds in butter, but add not only honey but also cocoa and stir thoroughly.
Finally garnish like those classics.