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|Recipe contributed by Andrew and Phyllis Corella,
which is from their book Cooked to Perfection
- 2 pounds flour
- 1 1/3 cups vegetable oil
- 1 1/3 cups red wine, like Burgundy or Chianti
- 6 cups vegetable oil for deep frying
- 1 pound jar honey
- 1 small jar colored confetti
|Put the flour in a large pot or bowl and make a well in the center. Add about 1/2 cup oil and 1/2 cup wine and mix. Continue adding oil and wine in this manner and continue to mix until it becomes difficult to continue mixing in the pot or bowl. Turn out on table or counter and knead until it is of uniform color and it appears to be mixed well. This should take about 10 minutes. Allow the dough to rest for 10 minutes.
You have to do this recipe with another person because it is impossible to roll the dough and fry at the same time. While you are waiting for the dough, heat the oil in a medium size pot. If you have a frying basket use it. If you do not have a basket a slotted spoon will work.
Cut off a piece of the dough and roll it to about the length and width of a pretzel rod. Cut it in 1/2-inch strips and with your fingers roll it on the inside of a cheese grater. Gently press as you roll because you want it to curl and look like a cavatelli (a small shell-like noodle with a ridged surface). When struffoli are a golden brown, they are done. Deep fry and place it in a very large bowl or pot.
When you are finished frying all the dough, put the honey in a small pot and heat to thin. It does not have to be very hot. As soon as it looks thin, remove it from the heat and pour it over the struffoli. Turn the struffoli to cover. Remove to serving dish and sprinkle with confetti.
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