Featured Cookbook

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1. Almond Brittle (Croccante)

2. Struffoli (Tiny Honey-Covered Fritters)

3. Zeppole (Italian Doughnuts)

Book Description

With the infectious enthusiasm of a kid on Christmas morning, Mario Batali--who presides over a culinary empire that includes the popular Food Network television show Molto Mario, four acclaimed New York restaurants, and a wine store--presents four complete menus for the holidays and captures all the fun and festivity that epitomize Italian celebrations.

... (more)

Mario Batali Holiday Food

Authors: MARIO BATALI

Date: October 2000

ISBN: 060960774X

Publisher: Clarkson Potter

Hardcover

ORDER/INFO

These little fritters are the most beloved item on the Christmas table. Traditionally they are made several days before Christmas Eve and given to guests throughout the week, often presented in a golden horn of plenty made from bread dough. At my restaurant Babbo we place them on the center table so guests can help themselves on the way out.

Makes: 50 to 60

• 3 1/2 cups all-purpose flour

• 6 egg yolks

• 6 eggs

• Grated zest of 1 lemon and 1 orange

• 1/2 teaspoon kosher salt

• 1 tablespoon limoncello

• 4 cups canola oil, for frying

• 2 cups honey

• Juice and zest of 1 lemon

• Confectioners' sugar, for dusting

• Candied orange or lemon peel or sprinkles, for garnish (optional)

1. In a mixer bowl, combine the flour, egg yolks, egg, zests, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes. Refrigerate for 30 minutes. When the dough has rested, remove from fridge and cut into golf ball-size pieces. Roll each golf ball into a 1/2-inch-thick dowel and cut each dowel into 1/2-inch pieces. Roll each piece between palms into a ball. Repeat with the remaining dough.

2. Heat the oil in a 12- to 14-inch skillet with at least 3-inch sides to 375 degrees F. Drop balls in to cover about half of the surface of the oil and cook until dark golden brown. Use a spider or slotted spoon to turn them regularly; they will puff up while cooking. Remove when cooked to a tray covered with paper towels and drain well. This should make at least five batches, so be patient.

3. When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6- to 8-quart saucepan until quite warm, about 150 degrees F, and substantially thinner. Add the struffoli and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly.

4. Pour out onto a large serving tray in the form of either a pyramid or a ring. Sprinkle with confectioners' sugar and any other choice of garnish. The struffoli should last a week or as long as your guests allow.

More From This Book:

1. Almond Brittle (Croccante)

2. Struffoli (Tiny Honey-Covered Fritters)

3. Zeppole (Italian Doughnuts)

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