The Pignolata is a traditional dessert from some southern regions, especially popular in Sicily and Calabria. It is usually prepared for Christmas and Carnival festivities. The pignolata consists of many small mountain-like shapes or cones of various sizes, fried and covered with honey and sprinkles. There are glazed versions of this dessert, but the recipe I present to you is the original one passed down from my grandmother.
The most precious gift she left me is her recipe notebook, and I am happy to share it with you, along with other festive recipes of hers
- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4 pignolate for 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 3,641.19 (Kcal)
- Carbohydrates 310.20 (g) of which sugars 220.15 (g)
- Proteins 19.43 (g)
- Fat 267.04 (g) of which saturated 41.06 (g)of which unsaturated 216.27 (g)
- Fibers 3.61 (g)
- Sodium 60.34 (mg)
Indicative values for a portion of 470 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
We can divide the ingredients between dough and coating
- 4 cups all-purpose flour
- 1 cup sugar
- 3 tbsps lard
- 1 small glass anise liqueur
- 2 eggs
- 2 tsps baking powder
- 1 quart vegetable oil (for frying)
- 3.4 oz water
- 3/4 cup sugar
- 1 lb honey
- 1 tbsp sugar (colored sprinkles)
Tools
We can prepare the dough by hand, but for convenience, I recommend using a stand mixer with the flat beater (the one used for shortcrust pastry)
- 1 Stand Mixer howork
- 1 Metal Scraper
- 1 Frying Pan
- 1 Slotted Spoon
- 4 Trays
Steps
For those who wish to knead by hand, place the flour in a mound on the work surface, create a well in the center with your hand and place the eggs, sugar, and baking powder. Begin to mix with some flour, always remaining in the center of the flour, and slowly add the liqueur to allow it to be absorbed by the flour. Finally, add the lard and knead well until you obtain a compact dough. Those using the stand mixer can add the ingredients one by one in the described order and mix until obtaining a dough ball. In both cases, let the dough rest for 20 minutes covered with plastic wrap.
Resume the dough and proceed as you would for gnocchi, that is, create narrow, long rolls and cut small pieces of dough that you will then roll slightly onto themselves and cook them in well-heated oil. I recommend using a high-sided pan so they fry well submerged in the oil, and the foam that normally forms during frying due to the increase in oil temperature will not overflow. To solve this problem, there are several tips on the web, such as immersing some bread crumbs in the oil, but personally, I have not found any useful remedy. The only advice is to remove the fried pieces with a slotted spoon, moving the pan away from the heat so the oil temperature drops a bit.
When all the pieces are cooked, they need to be nicely golden and dry, we can proceed with the coating. In a large pan (10/11 inches in diameter), put the water and sugar and bring it to a boil. When the sugar has boiled, add the honey and let it melt. Still with the heat on, place your pignolata in the pan and coat with the obtained syrup, turn off the heat and let cool slightly. Finally, when they are still warm, shape them as you like and sprinkle with colored sprinkles.
NOTES
This dessert is always appreciated by both adults and children, so be generous in the portions you prepare; it keeps well for days, provided it is kept covered. Personally, after placing it on trays and decorating with sprinkles, I wrap it with clear food wrap, creating sweet packages ready to give as gifts.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram, and Twitter.
