Photos of Italy - Italiansrus.com
Home Advertise Articles Email Forum News Store

Resources
Art, Cuisine, Famous Italians, Festivals, Folklore, Genealogy, Holidays, Hotels, Photos, Real Estate, Sports, Travel and More

Guides
  • Buying Property Guide
  • City/Island Guides
  • Inheritance Guide
  • Regional Guides
    Surname Collection
    Add your name to the collection.
    Recipes
    Authentic Italian recipes for you to enjoy.
    Photo Galleries
    Enjoy photos of Italy, wine making & more.
    Proverbi
    Proverbs in Italian & English.
    Our Paesani
    Weekly column dedicated to today's Italy.
    by Francesca Di Meglio

    Italian Memories
    Articles on growing up Italian.
    by Cookie Curci

    Una Mamma Italiana
    Articles for Italian mammas.
    by Tiffany Longo

    Learn Italian
    English-Italian guides
    Spanish-Italian guides.

    Molto Italiano
    Sign up for our FREE newsletter.
    Trivia
    Test your knowledge of Italy.
  • Pignolata by Luigina
    Recipe contributed by Julie D'Alessandro
    Ingredients
      Dough Ingredients
    • 12 egg yolks
    • 12 tablespoons sugar
    • 650 gram self raising flour
    • 2 tablespoons melted butter
    • Pinch of salt
    • Sprinkle of cinnamon
    • 1/4 cup milk
    • 1 glass strega (or other spirit)
    • Lard for deep frying
    • Icing glaze (see below)

      White Icing

    • Icing sugar
    • Bit of water
    • Bit of strega
    • Sprinkle of cinnamon

      Chocolate Icing

    • Same as above but add sifted Cocoa
    Preparation
    Mix all the dough ingredients. **(The dough must be soft not too hard). Knead the dough on a lightly floured surface. 1/4 the dough and roll into 1/2 inch thick snake lengths and then cut off segments about 1/2 inch in length. **(Segments expand to double in size when cooked so please judge how you want them). Heat Lard in deep cooker/pot (Oil at 365 degrees). Deep fry a handful at a time leaving room for expansion. The dough will sink and then float to the top immediately (if not, then oil is not hot enough). Cook till golden. Drain on paper towel. Cool. Make Icing (You have to judge for yourself the quantities). Icing needs to be thin but thick enough to give a nice coating when set. Dip and cover each one in icing and pile high on a serving plate and drizzle any leftover icing over your pyramid of Pignolata. Leave for icing to set. And then ENJOY!!!

    Recipe Index

    Submit a Recipe

    Print This Recipe

    Share

    Follow Us
    find-us-on-facebook-logo

    Featured Item


    Shirts & Novelties


    Partner Links

    Shops/Stores

    Italiansrus Gear
    Proudly display the colors of Italy with these great products.

    Speak Italian? Speak it better! Subscribe to Tutto italiano Today!

    Italian Charms
    Huge selection of Italian charms and jewelry.

    FORZIERI.com
    The world largest online retailer for Premium Italian Fashions.


    Cuisine/Food

    CyberCucina.com
    Fine gourmet foods and more.


    Travel

    Tour Italy
    Customize your trip to Italy.

    Booking IT - 140x140


    | Home | Email | Forum | Newsletter |

    Copyright © 1998-2017 Anthony Parente. All rights reserved.