Christmas Recipes From Sorrento Italy

Olga Stinga sends Italian Christmas Recipes from Sorrento Italy

Christmas Recipes From Sorrento Italy:

Discovering Sorrento Christmas Tradtions and Learn Italian At Sant’Anna Institute with Olga Stinga

In Sorrento, cooking is a family matter.  In the past, recipes were verbally transmitted from mothers to daughters.

In my family, cooking is a way of life, it is a way for us to connect, share and bond.

My mom still keeps an old copy book where her mother (my beloved Nonna Pasqua) wrote recipes and now I am doing the same.

I have my own copy book where I write recipes, especially the ones for Christmas cakes.

In my family Christmas time means Struffoli and today I’d like to share with you my recipe.

Below you will find the English and Italian versions of my recipe so that you will be able to practice your Italian and, maybe, you will consider a visit to Sorrento to learn Italian at Sant’Anna Institute ( where I am the Director and the Head of the Italian Department (with the passion for food and cakes!)

Buon Natale a Tutti, Happy Holidays…..and….See you in Sorrento!

(by Olga’s Grandmother, Nonna Pasqua)

1 kg of flour
16 grams of salt
100 grams of sugar
8 eggs
greated zest of 2 oranges and 2 mandarins
120 grams of butter

To decorate:

mixed candied fruit
tails and aniseed mixed
honey orange blossom
orange zest
candied cherries

For Frying:
lard and olive oil (peanut oil)

Dough flour, sugar, citrus zest, salt and 4 eggs

Stir for a few minutes and then add the butter and the other 4 eggs

Mix all ingredients to obtain a dough.  Work the dough by hand so as to be smooth and elastic.  

Divide the dough in half and then in other parts……..

……..spinning each piece to obtain sticks not too thick. Flour thoroughly and keeping them close cut small cubes, the size of chickpeas.  

Flour also and gradually pour into a colander, shake until no extra flour.   

Then fry them in hot oil.

Once the struffoli float up in the oil, please take them out of the oil immediately.

Once fried place them on paper towels and let cool.

At this point, add the candied fruit, orange peel and honey.  Mix evenly….and transfer to a plate and then decorate with colored candies, candied cherries and aniseed mixed.

Struffoli are ready!  Delicious!

1 kg di farina
16 gr di sale
100 gr di zuccchero
8 uova
scorza grattugiata di 2 arance e 2 mandarini
120 gr di burro

Per Decorare:
canditi isti
codette e anicini misti
miele fiori d’arancio
scorza di arancia
ciliegine candite

Per Friggere:
strutto e olio d’oliva
(io olio di arachidi)

Nell’impastatrice unire l farin, lo zuccheo,  la scorze delgi agrumi
 Nell’impastatrice unire la farina, lo zucchero, la scorza degli agrumi, il sale e 4 uova, amalgamare per qualche minuti, dopo di aggiungere il burro e le altre 4 uova.  Impastare in modo da ottenere un panetto ben amalgamato

Lavorare, a mano, l’impasto cosi da risultare liscio ed elastico.  Dividere l’impasto in due e poi in altri pezzi…filare ogni pezzo cosi da ottenere dei bastoncini non troppo spessi, infarinarli abbondantemente e tenendoli viino tagliare dei piccoli cubetti, grandi quanto i ceci, infarinare anch’esse…

…e poco alla volta versarli in un colapasta, scuoterli fino ad eliminare la farina in eccesso.  Quindi friggerli in abbondandate olio caldo.  
Una volta nell’olio saliranno e si staccheranno subito.

Una volta fritti dagiarli su carta assorbente e lasciar rffreddare.

A questo punto unire i canditi, scorza di arancia e il miele, amalgamare omogeneamente….e trasferire in un piatto da portata.  Quindi decorare con codette colorate, ciliegine candite e anicini misti.

Gli struffoli sono pronti.  Buonissimi!!!

Published by Lee Laurino

A traveler not a tourist, searching for experiences not in travel books. Solo traveler who travels as long and far as possible sharing photos of the people and places I discover

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