(Mini fried gnocchi with honey)
Ingredients for 6-8 people
500g durum wheat semolina flour
250g toasted almonds
100g pine nuts
150g extra virgin olive oil to bind the paste
grated mandarin orange skin
oil for frying
a small glass of anisette mixed with cognac
1 glass of Strega liquor or other
1 sachet of vanilla powder
a glass of mandarin orange juice
a handful of hundreds and thousands for decoration
Heat the oil with the whole mandarin skin in a small frying pan. Put the flour and the vanilla powder on to the pastry board and pour the squeezed mandarin orange juice in to the middle along with the cooled oil flavoured with the mandarin skin and the liquor and bind together. If necessary, add more orange juice. Leave to rest for about 30 minutes and then make long rolls about 2cm diameter with the mixture. Then cut the rolls into small pieces, about 2cm long. Heat a good dose of olive oil in a pan and fry the “purcedduzzi” a few at a time. When cooked leave to dry on some kitchen paper. After frying the last “purcedduzzi”, pour the honey flavoured with the cinnamon into a pan and heat on a low flame, add the “purcedduzzi”, the toasted almonds and stir carefully, leaving them on the heat for a short time. Transfer to a large plate and decorate with hundreds and thousands and pine nuts. Leave to cool for a few minutes and then tuck in!
This recipe comes from "Il Gusto del Tacco" a wonderful book of Puglian recipes available in English, by Anna Maria Chirone Arnó.