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CHEFS' RECIPES
Eugenio Maiale: Cicerchiata
“This Abruzzo dessert is eaten during carnival time. A wreath of fried sweet dough balls is stuck together with a honey syrup. It’s brought to the table, cut and shared.” You’ll need to start this recipe a day ahead.
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Serves
12
Cooking Time
Prep time 1½ hrs, cook 50 mins (plus resting, setting)
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500 gm
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plain flour, plus extra for dusting
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5
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eggs
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60 gm
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caster sugar
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100 ml
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olive oil
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For deep-frying:
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sunflower oil
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| Honey syrup |
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350 gm
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honey, preferably wildflower
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100 gm
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natural almonds, roasted and coarsely chopped
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2
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lemons, finely grated rind only
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1 tsp
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finely ground cinnamon
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1
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Place flour on a work surface and make a well in the centre. Add eggs, sugar and olive oil and mix in flour from sides with a fork until a dough forms, then knead by hand until dough is elastic (4-5 minutes). Alternatively, mix dough in food processor. Place in a bowl, cover with plastic wrap, set aside at room temperature for 1 hour.
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2
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Preheat sunflower oil in a deep-fryer or deep-sided saucepan to 175C. Divide dough into five pieces. Working with one piece at a time, and keeping remaining pieces covered with plastic wrap, roll out to 1cm thick, cut into 1cm-wide strips. Roll each strip by hand to form a 1cm-diameter log. Cut each log into 1cm pieces, transfer to a lightly floured tray. Sprinkle with extra flour, repeat with remaining dough.
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3
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Deep-fry dough in batches until golden (3-5 minutes). Remove with a metal slotted spoon, drain on absorbent paper, repeat with remaining dough.
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4
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Meanwhile, for honey syrup, bring honey to the boil in a large saucepan, simmer over low heat until fragrant (5 minutes; be careful not to burn honey). Remove from heat, add almonds, lemon rind and cinnamon, stir through dough balls, then spoon mixture into a lightly oiled 3-litre-capacity heatproof wreath mould (see note). Press down with a wet spoon. Set overnight in refrigerator, then turn cicerchiata out on a platter and serve. Cicerchiata will keep in an airtight container at room temperature for 4 days.
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Note Alternatively, you can use an oiled stainless-steel bowl with an oiled upturned glass in the centre.
Drink Suggestion Low-alcohol and slightly fizzy Moscato d’Asti.
RECIPE Eugenio Maiale
PHOTOGRAPHY Chris Chen
STYLING Kirsten Bookallil
DRINK SUGGESTION Glen Davis
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