tredy.com  
prenota
 
ricerca | HELP private Aggiungi la Tua Struttura

Apartments in Florence, Perugia, Rome, Sorrento and Positano

English   Italiano   Deutsch   Francaise

 
 
from
     
from to
     
to
 
  • You are in: Home » Recipes » STRUFFOLI - Sweetmeat of Naples

STRUFFOLI - Sweetmeat of Naples

STRUFFOLI - Sweetmeat of Naples

For 6 servings:

    Yield: 1 servings
  • 3 Large eggs
  • 1 tb Butter; softened
  • 1 ts Sugar; plus 1/2 c Sugar
  • 2 c All-purpose flour
  • 1/2 ts Baking powder
  • 1 c Honey
  • Vegetable oil; for deep-frying
  • Colored sprinkles

Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12" long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375°F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the 1/2 cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat.

 
Recipes Archives
MAP OF ITALY
cartina italia
Abruzzo
Apulia
Calabria
Emilia Romagna
Lazio
Lombardy
Molise
Sardinia
Trentino-S. Tyrol
Umbria
Aosta Valley
Basilicata
Campania
Friuli V. Giulia
Liguria
Marche
Piedmont
Sicily
Tuscany
Veneto
PARTNER AREA
STRUTTURE RICETTIVE
strutture Login
Aggiungi la Tua Struttura
TRAVEL AGENCIES
Agenzie di viaggio Login
Affiliation
WEB SITES
website Login
Become our partner

WELCOME TO TREDY
ITALIAN RECIPE OF THE DAY
SPAGHETTI ALLA CARBONARA - Speciality of Rome
SPAGHETTI ALLA CARBONARA - Speciality of Rome

Dice the bacon into 5mm cubes and brown in a pan with a few spoonfuls of oil and the garlic clove (which You should remove as soon as it begins to colour). In a warmed serving bowl, blend 2 ... continue

Read more Italian recipes
MUSEUM OF THE DAY
PINACOTECA CIVICA – Ascoli Piceno
PINACOTECA CIVICA – Ascoli Piceno

In beautiful Piazza Arringo, where the Forum rose in Roman times, there is the Pinacoteca Civica, one of the richest collection of religious art in Italy including works by Cola dell'Amatri ... continue

See more Italian museums
ascolta l'intervista di tredy.com su radio24
TOP DESTINATIONS
Adria Coast, Aeolian Islands, Alessandria, Altopiano Delle Rocche, Amalfi Coast, Aosta, Assisi, Asti, Bari, Brescia, Capo Vaticano, Capri, Catanzaro, Chianti, Cilento, Cinque Terre, Coast Of Marche, Conero Coast, Dolomites, Egadi Islands, Elba, Florence, Garda Lake, Gargano, Ischia, Italian Riviera, Lake Como , Langhe Piedmont, Lecce, Lucca, Lunigiana, Macerata, Mantova, Maremma Tuscany, Monferrato, Montepulciano, Naples, Perugia, Pesaro Urbino, Pisa, Pistoia, Positano, Prato, Procida, Riviera Of Palms, Rome, Salento Coast, Salerno, San Gimignano, Sardinia, Sicily, Siena, Sorrento, Terni, Tiber Valley Of Tuscany, Treviso, Turin, Val Gandino, Veneto, Venice, Viterbo
Who we are | Regions | Photogallery | SiteMap