chocolate glaze recipe
The Sicilian pignolata, made delicious by the chocolate and lemon glaze, is a typical dish prepared especially for Carnival and Christmas.
The Sicilian pignolata is a typical regional recipe that takes its cue from pignolata with honey, typical of Calabria (and very similar to Neapolitan struffoli). The basis is the same, sort of fried sweet dumpling, but what changes is the coverage. The pignolata with the Messina recipe is covered with two glasse different ones, one with dark chocolate and one white flavored with lemon.
Immediately at first glance, therefore, the difference between these two recipes emerges, both initially prepared only on the occasion of Carnevale and then also during the Christmas holidays. Let’s find out the recipe for this typical dessertcalled pignoccata in the local dialect.
How to prepare the Messina pignolata with the original recipe
- To prepare the pignolata, start with the dough. Put in a bowl the farinail burro soft in chunks, the salethe zest of the lemonthe brandylo sugar2 egg whole and 1 yolk. Knead vigorously by hand in order to obtain a smooth and homogeneous dough, rather firm. Wrap it in plastic wrap and leave it in the fridge for a couple of hours.
- Then take some portions of dough and give them the shape of a with your hands loaf of 1 cm in diameter. With a tarot card then cut some touches always 1 cm and, rolling them in your hands, give them a rounded shape.
- Fry them a few at a time in plenty of oil at 170°C until they are golden brown (it will take about 4 minutes).
- Drain them with the slotted spoon and remove the excess grease with kitchen paper.
- In the meantime prepare the two glasse. For the white one, it will be sufficient to whip thealbums remained, adding the powdered sugar one spoonful at a time. Finally, squeeze the lemon and add 15 g of juice.
- Prepared at Chocolate frosting fondant by simply melting the chocolate with the burro in water bath.
- Decorate half of the balls with the white icing and the other half with the chocolate one and distribute them side by side on a tray leaving them to dry for at least 1-2 hours before serving them.
Variants of the Carnival pignolata
There are two significant variations to the original pignolata recipe that we have proposed to you today, and both focus on the sauce.
– Very close to struffoli, pignolata with honey with coloring tails is very easy. The pasta recipe doesn’t change, you just have to warm slightly put a few tablespoons of honey in a saucepan and pour it on the small pieces of fried dough, finally finish with the tails.
– A variation of the chocolate icing using bitter cocoa. You will need 100 g of icing sugar, 150 g of bitter cocoa powder, 50 g of butter, cinnamon to taste and water to taste. Take a saucepan and put it on the heat, then add the butter and let it melt. Add the icing sugar, cocoa and cinnamon stirring constantly, to dilute it, add a few fingers of water and keep mixing until you get a nice shiny glaze without lumps. Then use it to finish off the sweet dish.
If you like, you can decorate the pignolata with sugar sprinkles. You are looking for others recipes typical Sicilian? Try the Sicilian rotisserie!
We recommend keeping the pignolata for maximum 1-2 daysin a cool and dry place and better if under a special bell for sweets.
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