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| Pignolata by Luigina |
| Recipe contributed by Julie D'Alessandro |
| Ingredients |
|
| 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!!! |
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