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Porceddruzzi - La tradizione continua...

There are cakes that evoke situations that evoke other memories, other people still recall.

the Porceddruzzi I recall all three things.

are the Christmas cookies of my childhood (and since I eat them again this demonstrates that inequivocabilmento'm still a kid, right? :)))); Are cakes that was my maternal grandmother.

Minuta, originally Lecce, skilled in the kitchen, with the approach of Christmas preparing for 10-20, maybe 30 dishes of porceddruzzi, placing them in every corner of the house and distrubution to the whole family ...

you ask me: what are they? And how to pronounce a strange word which ones?

Be ', you know ... I am sweet fried dough and brush up in honey and then topped with chocolate chips, almonds and pine nuts:

(Click on photo to enlarge)

Traditions Regional them diversify and distinguish them with recipes and names, as Cicerchiata (Molise) or Struffoli (Campania), and having tasted even I can tell you that also differ in taste.

Mia nonna non c'è più da tanti anni, e le mie zie, nonostante le modernità incombenti, non si sono certo tirate indietro e hanno continuato nella tradizione, anche se a produzione decisamente ridotta.

Poi, un giorno, mi son detto:  

"e io? Mica posso starmene con le mani in mano?!?!?!"

E così mi son fatto dare la ricetta che ben volentieri condivido con voi.

Dosi per un piatto:

Per l'impasto
300 gr farina 00
70 gr olio evo
70-80 gr succo di mandarino e arancia
30 gr Rhum o alcole puro
Zeste di mandarino e arancia
Pizzico di sale

Per la copertura
300 gr miele d’arancia
Mandorle, pinoli, cioccolato fondente.

Scaldate l’olio con le zeste e impastate poi il tutto, aggiungendo poco per volta il succo degli agrumi.

Fate quindi riposare l'impasto una mezzoretta e iniziate poi a fare tanti serpentelli:

(Fare click sulla foto per ingrandirla)

e tagliate tanti piccoli gnocchetti

(Click on photo to enlarge)

and started to give them different shapes (rings, tubes, grooved gnocchi ...):

(Click on photo to enlarge)

then fry in peanut oil to 177 °. Drain and let cool.

Now portarte almost to the boil out and share the honey inside porceddruzzi.
then Place them on a plate (a plate will occupy nice fat).

Sprinkle with chopped toasted almonds, pieces of chocolate and pine nuts.
If required, even the colored balls.

(Click on photo to enlarge)

liked? I hope so.

Soon I'll talk about another sweet tradition of Puglia, since my other grandmother was in Bari

;-) Thanks and Next

The Ziopiero