I haven’t reposted anything from Jovina in a while but couldn’t resist this post on sandwiches, or as we like to say in Rhode Island – sangwiches. Jovina has a wonderful knack for making the ordinary extraordinary. The oven fried green tomatoes look like my new favorite. As usual, Brava Jovina!
English: Struffoli made in the traditional way from Sorrento. Marble sized dough balls covered in honey, citrus peel and hundreds and thousands. (Photo credit: Wikipedia)
My mother didn’t have the recipe written down for this one, so I’ve attached Giada’s here. I trust her, and her method seems closest to my mother and Grandma Jennie Testa’s. My mother told me to just use Wande dough for this but there are so many specific steps that I wanted to make sure that I captured them correctly.Italians make all kinds of wonderful desserts at Christmas. The cookies alone are of such great variety that I think one could really do a whole cookbook of them.Stuffoli differs in that it’s not a cake or a cookie, but these awesome fried balls of dough molded together with honey and taste like candy. My Grandma Testa used to make these and so did my Auntie Dot, and I looked forward to getting a chunk, and chewing into the gooey honey and smacking my lips like Winnie the Pooh as I ate. My mother said Grandma, and her mother too, would shape the struffoli in the shape of a wreath and bring them to friends and family as gifts. Auntie Dot continued her mother’s tradition and would often make one just for me.
Struffoli does take time and focus, neither of which I have much of this holiday season. But I vow to make it next year, and deliver a wreath or two of honey balls to my own friends and family. And one for me too.
Disney’s adaptation of Stephen Slesinger, Inc.’s Winnie-the-Pooh (Photo credit: Wikipedia)