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| General Category : Desserts |
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| Food Group : Eggs, Grains, Cheese/Other Dairy |
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| Preparation Method : Fry |
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| Other Criteria : Christmas |
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| We particularly eat these at Christmas time, but I wouldn't limit their enjoyment to once a year. Children just love them. |
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Ingredients
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225 g (8 oz) plain white or '00' Italian flour |
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25 g (1 oz) unsalted butter |
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140 g (5 oz) caster sugar |
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2 eggs, lightly beaten |
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1 tbsp dry white wine |
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Olive oil, for deep-frying |
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115 g (4 oz) fragrant honey |
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Preparation
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Using a fork, mix together the flour, butter, 25g (1 oz) of the sugar, the eggs and the wine to make a soft dough. Add 1 tsp extra wine, if needed.
On a lightly floured surface, lightly knead the dough, then pinch off pieces about the size of a chestnut and roll into balls. This quantity of dough will make about 20 small balls.
Heat the olive oil until just beginning to lightly smoke. Fry the dough balls, a few at a time, in the hot oil until they are golden, about 4 minutes. Drain on kitchen paper.
In a small saucepan, slowly heat the remaining sugar and the honey to form a caramel, taking care not to let the mixture boil.
On a serving dish, pile the balls into a pyramid, pour over the honey caramel sauce and turn the balls to coat. Serve immediately, with a little extra sauce poured over.
Serves 4
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Source
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Images and recipes reprinted from La Dolce Vita by Ursula Ferrigno with permission from McArthur & Company Publishers.
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