Zippole
By Paola
Zippole are a typical Sicilian dessert that is mainly prepared during the carnival period. When I was little, Grandma Lina always involved me in the preparation, and my job was to create the sticks of dough that I would then have to cut into small pieces of equal size. The result was never aesthetically perfect, but I liked to boast to my fellow diners about my commendable contribution. It is thanks to my grandmother that I continue to enjoy making this recipe, remembering the moments spent with her. Now it is my turn to pass on this tradition by involving my children in the preparation. It is a simple recipe, albeit a little laborious, but it is really worth it!
ingredients for 4 people
200 g orange blossom honey
150 g remilled flour
150 g 00 flour
3 eggs
1 tablespoon sugar
Zest of 1 orange
Sprinkles of sugar to taste
Salt to taste
Butter to taste
Olive oil to taste
preparation
Place the two types of sifted flour in a bowl. Add a pinch of salt, a knob f butter, and the eggs. Knead until the mixture is elastic, leave to rest for about 10 minutes and form a ball of dough to be divided into smaller pieces. Take the pieces and cut them into sticks about 1 cm long and place them on a lightly floured surface. Heat plenty of olive oil in a frying pan and fry the sticks until golden brown, then remove the excess oil with kitchen paper. After frying all the dough, cook the honey with the sugar and grated orange zest (and almonds, if desired) in a large saucepan for about ten minutes, until it appears slightly darker. At this point, pour the fried dough pieces into the saucepan and stir to ensure that the honey is evenly distributed. Turn off the heat and spoon the mixture onto a marble surface previously greased with oil or onto baking paper, creating small piles of dough and honey. Then compact them with your hands to give them a rounded shape and garnish them with coloured sugar sprinkles.
Pair with a glass of Marsala Riserva 2000 Vergine DOC.
ingredients for 4 people
200 g orange blossom honey
150 g remilled flour
150 g 00 flour
3 eggs
1 tablespoon sugar
Zest of 1 orange
Sprinkles of sugar to taste
Salt to taste
Butter to taste
Olive oil to taste
preparation
Place the two types of sifted flour in a bowl. Add a pinch of salt, a knob f butter, and the eggs. Knead until the mixture is elastic, leave to rest for about 10 minutes and form a ball of dough to be divided into smaller pieces. Take the pieces and cut them into sticks about 1 cm long and place them on a lightly floured surface. Heat plenty of olive oil in a frying pan and fry the sticks until golden brown, then remove the excess oil with kitchen paper. After frying all the dough, cook the honey with the sugar and grated orange zest (and almonds, if desired) in a large saucepan for about ten minutes, until it appears slightly darker. At this point, pour the fried dough pieces into the saucepan and stir to ensure that the honey is evenly distributed. Turn off the heat and spoon the mixture onto a marble surface previously greased with oil or onto baking paper, creating small piles of dough and honey. Then compact them with your hands to give them a rounded shape and garnish them with coloured sugar sprinkles.
Pair with a glass of Marsala Riserva 2000 Vergine DOC.
