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Recipe for family meals :


Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

This is a must visit web site - if you would like to learn more then <click here>

"This recipe for little, fried fritters is very popular during the holidays, but since they taste so good, I suggest making them year round".


6 Egg Yolks
Zest Of 1 Lemon
1 Tablespoon Vanilla Extract, or flavored Liqueur of Choice
3 Cups All-Purpose Flour
Pinch Of Salt
Oil For Frying
2 Cups Honey
Juice Of 1 Lemon

To Garnish:
Candied Sprinkles or Powdered Sugar

  • In a large bowl, combine flour, egg yolks, zest, salt, and vanilla. Knead to form a firm dough, about 8 - 10 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
  • To shape, pinch off small pieces and roll into logs about the width of your finger. Cut these logs into 1/2 inch pieces and roll each into a ball shape. Continue shaping in this manner until you have used up all your dough.
  • Heat your oil to 375ºF in a heavy pot, and fry 6 or so balls at a time until golden brown. Drain on paper towels.
  • Once all your struffoli are cooked, heat the honey with the lemon juice in a wide saucepan.
  • Add the struffoli and carefully stir until the struffoli are well coated.
  • Cool 5 minutes and then place on a large platter in the shape of a pyramid or a ring.
  • Sprinkle with the candied sprinkles or powdered sugar and serve.

Serves 4

Deborah Mele
Italian Food Forever

Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever