Sicilian Pignoccata (or Struffoli)

Name: Sicilian Pignoccata (or Struffoli)
Total time: 1200 s
Ingredients: 6 eggs; 8 cups all-purpose flour (about 1 kg); 1 packet baking powder; 6 tablespoons sugar; 1 tablespoon lard; 1 shot dry vermouth (such as Martini); Vegetable oil, for frying; as needed Honey,; as needed Colored sprinkles,

Maria Rosa Stancampiano @mariarosa87

Sicilia

During Carnival, there are so many delicious desserts! There are lots of different recipes for Sicilian pignoccata—fried, baked, with a firm or soft dough; everyone makes it their own way. We like it best soft and fried.

Maria Rosa Stancampiano @mariarosa87

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Ingredients

20 minutes

6eggs
8 cupsall-purpose flour (about 1 kg)
1 packetbaking powder
6 tablespoonssugar
1 tablespoonlard
1 shotdry vermouth (such as Martini)
Vegetable oil, for frying
as neededHoney,
as neededColored sprinkles,

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Steps

20 minutes

1

In a bowl, beat the eggs, then add the sugar, lard, and vermouth. Finally, mix in the baking powder.
2

Gradually add the flour until you have a smooth, even dough.
3

Roll the dough into ropes and cut into small pieces. Fry in plenty of hot oil until golden.
4

In a small saucepan, melt the honey with a drop of water. When it becomes liquid, toss the fried pignoccata in the honey. Sprinkle with colored sprinkles. Serve on individual plates if you like.