I make them every year. There's no Christmas without struffoli. My family's recipe is slightly different though. Thanks for this, it's lovely to see there are traditions we share all over the world. Greetings from Uruguay 🇺🇾
One small bit of advice is that I've found, instead of putting them in the oil one at a time, if you load them all on a big slotted spoon or one of those stainless steel Asian strainers and dump them all in big portions, they will all separate and still fry nicely without risking burning yourself. Amazing recepie though...can't wait to try it!
Ciao Vincenzo, you made tear up. The whole family would get together every December to help my mama make what she called Honey Rings! She would form a"ring" around a decorative Christmas plate and fill the center with all her cookies topped with powdered sugar. The bigger the ring the more important you were in her life! We averaged 50 to 60 rings every Christmas, even mailed some! Beautiful!! Buon Natale!
I was born on Christmas Day and i really love to making cookies and other Christmas food. Christmas will coming in December 2024. Thank you for sharing me. Love from Indonesia 🇲🇨
I love this recipe Vincenzo, my Mom always made Struffoli, I liked them when I was a kid (long time ago), but they got boring for me, I love how these have lemon and orange zest, and limoncello. I’ll be making these for sure.
I now have another use for the limoncello I made for Thanksgiving. And I like the idea of the two zests. I'll make this next week. Thanks Vincenzo! And no, I never heard of Struffoli before.
Ciao da Oregon, Vincenzo! My heart leapt out of my chest when I saw the photo in my RU-vid feed. My sister and I were just talking about how every Christmas our nonna would make something that looks very much like this. But we knew it as “pignalatta.” I don’t even know if I am spelling it correctly. Have you ever heard of that name? Even though there were no pinenuts in the recipe, she shaped it like a pine tree and I am certain that’s where the name comes from.
oh this is awesome my friend. This dish is called in different ways around Italy, and I've already heard that name, so your Nonna made the same dish. Have you ever tried making it?
@@vincenzosplate My cousin found our Nonna’s recipe! My sister says the pignolata is formed into the shape of pine cones, hence the name. We will make it with the honey from my honeybees in honor of our grandmother and as a salute to Vincenzo‘s Plate. Think of your RU-vid channel as a true ministry of the heart, giving the gift of our culture to the entire world! But not only that, perhaps more important is the fact that you transfuse renewed cultural blood into those of us who no longer live in Italy or Sicily. Where did I learn how to make the Pasta alla norma, bucatini con le sarde e arancini? One place: Vincenzo’s Plate.
Thank you for this beautiful recipe. My family made it every year, but no lemon cello, or orange zest. This honestly looks so much better. Sorry grandma! I’ve never made it myself, but am going to try your recipe. I think my grandma will be very happy ❤️
In Taranto we call these Sannacchijudere, and when your relatives make those you truly feel like Christmas is incumbent...sigh, only eight months until we can taste those again
@@vincenzosplate Yes, when I was a child, my Nanna would make it. I’d watch her do it, but she never shared the recipe, and with all the dialects in the family, I didn’t know it’s name. I’m in my sixties, and wanted to make it, but the recipe was long lost to life. Besides, I always thought there was chickpeas in it, and that cloudy remembrance made it hard to find the recipe. Thank you for bringing it back to me. I will make it for Valentine’s Day. Christmas desserts are already accounted for 😃. I will also look into making your Nonna’s limoncello. I have lemons to use up. Thank you for sharing our culture.
my mother used to make it at Christmas time. She used to make them as thin bows.. no lemoncello. She never gave me the recipe so I never made it, myself. She used her hands. She came from Agropoli Italy in 1920 and for some reason never wrote her recipes down so I would watch her and try to memorize her amounts and processes... failed with Struffoli, though. Couldn't even remember the name for the longest time.
Than you. My Aunt always made this. How long before Christmas can you make them? How do you store them so they last better? Is it better to make and fry the balls early and then add the honey closer to Christmas?
Love your recipes but you have us stumped. In the video, you said 250 Grams is 1 and 1/3 cup, the recipe you wrote says it's 1.66 cups and if you google 250 Grams of flour it says it is equal to 2 cups. What do you think?
Struffoli are good, but Salento purciddhuzzi are better. No eggs, and the flour is mixed with olive oil, mandarin juice and anise liqueur, and flavored with lemon peel. You will find many recipes online because, practically, every family has their own. Merry Christmas and Happy New Year to everyone
Hi it’s the same thing ,everyone does it different,where I come from we only use flour and eggs and some salt and it’s cooked in honey for 15 minutes 😊🇦🇺
Thank you for sharing that insight! It's always valuable to have the regional context, and I appreciate your clarification. Struffoli from Naples sounds absolutely delightful, and I'm sure it brings a unique flavor that captures the essence of that region.
