I am a sweet from my childhood. In fact my grandmother, Nonna Gina, she used to do his own version, but the result was still a mountain of fried balls, glued together with honey and sprinkled with colored sugar tails. Here I will
propogno classic Neapolitan recipe, but frying is completely original.
Instead of frying in oil I tried to fry with dextrose.
method of cooking is typical of the "molecular gastronomy", which I must say I was always very perplexed, but instead of frying so he immediately tickled my fancy.
The result is very interesting.
struffoli The course does not saturate, are cooked perfectly and are covered with a thin layer of dextrose, as if they were carammelati.
Ingredients for 5 servings: 300 gr
flour 2 eggs
1 tablespoon sugar
40 g butter
half a glass of rum
grated lemon zest
a pinch of salt
150 grams of honey
200 grams of diced mixed candied fruit (orange, cedar and gourd)
colored tails
dextrose powder for frying
Place the flour and inserted in the center of the eggs, softened butter, sugar, grated lemon zest, salt and rum. Work
all getting a smooth paste, put it to rest for at least half an hour.
After this time, and knead again briefly modellatela, a bit 'at a time, roll on work surface with the palms of your hands by obtaining a stick about a finger thick.
These rods then cut them like small dumplings and Dispose on a floured tray.
Once prepared, melt in a saucepan profonda il destrosio, mescoladolo ogni tanto fino a raggiungere la temperatura di 160/180 gradi (mai superare i 190) e friggerli un po' alla volta.
Gli struffoli, fritti nel destrosio, si comportano come se li friggessimo nell'olio.
Ovviamente una volta cotti, non vanno messi sulla carta per farli scolare.
Il destrosio essendo viscoso crea un sottile strato intorno agli struffoili.
Fritti tutti, sciogliete il miele a bagno maria, aggiungete gli struffoli e i canditi, amalgamate bene in modo da distribuire tutto il miele e versateli su di un piatto di portata a forma di montagnola.
Decorate con le codette colorate.
