Region or state Naples Place of origin Italy | Course Dessert Region Naples | |
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Main ingredients Oil for deep frying, Baking powder, Sugar, Salt, Flour, Eggs, Honey Similar Dough, Zeppole, Mustacciuoli, Honey, Pastiera | ||
Vlog 2 grandma s struffoli recipe the recipe hunters
Struffoli ([ˈstruffoli]; Neapolitan: struffule [ˈstrufːulə]) is a Neapolitan dish made of deep fried balls of dough about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients. There are many different ways to dress them, but the traditional way is to mix them in honey with diavulilli (nonpareils sprinkles), cinnamon, and bits of orange rind. In Calabria they are also known as scalilli, and in Abruzzi cicerchiata. They are often served at Christmas and are sometimes served warm.
Contents
- Vlog 2 grandma s struffoli recipe the recipe hunters
- How to make italian honey balls struffoli cooking italian with joe
- History
- Similar dishes
- References
How to make italian honey balls struffoli cooking italian with joe
History
A similar dish is described by Archestratus, a Greek poet from Gela in Sicily. It was called enkris (Greek: ἐγκρίς) — a dough-ball fried in olive oil, which he details in his Gastronomy; a work now lost, but partially preserved in the Deipnosophists of Athenaeus, which mentions enkris thirteen times, in various inflected forms. The most complete description of it in the Deipnosophists is a passage that reads:
πεμμάτιον ἑψόμενον ἐν ἐλαίῳ καὶ μετὰ τοῦτο μελιτούμενον, μνημονεύει αὐτῶν Στησίχορος διὰ τούτων
χόνδρον τε καὶ ἐγκρίδας ἄλλα τε πέμματα καὶ μέλι χλωρόν.
There are cakes, also, called ἐγκρίδες. These are cakes boiled in oil, and after that seasoned with honey; and they are mentioned by Stesichorus in the following lines:—
Groats and encrides, And other cakes, and fresh sweet honey.
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