- 300gr flour 00
- 20g of sugar
- 30g of butter
- 20gr grappa or sambuca
- Salt 1 pinch
- 2 eggs + 1 yolk
- 1 lemon zest
- 600gr about seed oil
- 160gr Wildflower or acacia honey
- Sugar sprinkles
First, pour the sifted flour, the softened butter into small pieces, the salt, the sugar, the grated lemon peel, the grappa, the eggs and the yolk into a bowl. (Fig1)
Begin to knead vigorously all the ingredients, once they are well blended, transfer everything on a well floured surface and knead until it is well compacted.
Form a loaf and wrap it in cling film and let it rest for 2 hours in the fridge.
Once the time has passed, divide the dough into 5 equal parts or in any case with a width of about 2 cm and start making "biscioline" or "loaves" after which cut out pieces about 1cm wide. (Fig. 2)
Now we can start frying our squares, with the help of a skimmer, dip 4-5 squares at a time, so as not to drop the oil temperature, and leave them until they change color, however no more than 3-4 minutes, then once cooked, place them on a plate to drain on absorbent paper. (Fig. 3-4)
Once everything is fried, when they are still hot pour the honey over them and mix well to mix everything.
Put on a serving dish or a backsplash trying to give it a pyramid shape, add the sprinkles and serve.
DID YOU KNOW THAT?
Once cooked, the pignolata can be kept out of the fridge for a maximum of 2-3 days.
For a perfect cooking of the pignolata the oil should be at a constant temperature of 170 °, if you have it, use a food thermometer and check that the temperature never drops.