Although I have the pace of a sloth in hibernation, I was able to retrieve the recipe in record time to participate in the contest of which I had mentioned in the previous message. This is a cooking contest, one of my great passions. I had to find the recipe that we do best, which reminds us of a particular moment of our life that has been handed down by someone really important to us, that brings pleasure to our loved ones but it's as simple as ... "Things that we prepare every day " , ie" simple .... perfect mind "for those who the public and therefore unique."
Unfortunately I can participate with only one recipe, though I would like to sell prescriptions. At home, my food is a way to express love, to show hospitality to pamper the ones we love ...
The recipe I am about to offer me was handed down by a couple of people, my grandfather and my aunt, father and daughter inseparable from the fate that took me away before they could teach me the secret to their perfect cake. To save their recipes is was my mother, who always accompanied by any explanation of how the memory of those dishes made the whole family happy, for each of them was an anecdote, a teaching, a little piece of my grandfather's love and the infinite goodness of my aunt.
Then came my turn, I have passed the baton, and I started to spoil my loved ones just as they did.
But this recipe is also important for another reason. Six and a half years ago I fell in love with a wonderful person, unfortunately suffers from celiac disease. My mother-in-law, alas, is not really very good in the kitchen and he has not eaten anything but "Cakes" of the pharmacy for years. Until I met her. :) Of course, it was difficult. I had to study a bit 'of chemistry, arranged with the flour from the supermarket, try, try, try again and again dozens of times, but eventually I managed to transform all the recipes I had and to make them gluten-free. Often, as in the recipe I am about to propose, the result was even better than the original!
I feel particularly proud of my work, because I seem to have joined the past, tradition and the future that awaits me (which, undoubtedly, will gluten-free). I have a feeling that I have my roots and have it shaped up to fit into a new life, building a bridge between grandparents and my future children.
Coming to the point (forgive me, are verbose!), The recipe that I want to offer is that of struffoli gluten-free. Like all the dishes without gluten, you need to do some 'attention during the process. The recipe is simple (now, for you ... for me it was hard work!), But use a different kind of flour can make a bit 'skeptical during preparation.
The ingredients are for one person: 50
g rice flour 70 g cornstarch
80 g potato starch
1 egg 30 grams sugar 40 grams of lard
a pinch of salt half a glass of Strega liqueur
To cover them, it takes 60 grams of raw honey
30 grams of sugar colored sprinkles
candied fruit
The preparation, as I said, is simple. Just beat the egg
struffoli This year I prepared in abundance. For two families, I increased the dose to five.
with sugar,
add the sifted flour, salt,
I thought it was useful to show the proportion of eggs and flour. Views so amazing to do, it seems a disproportionate amount for only 5 eggs.
lard
Note that in the photo, one can see the consistency. They are practically peanuts.
and make the dough (which is a bit 'dry) work by adding the Witch. At this point I could go directly to the cooking, but since this is a gluten-free recipe needs a few additional explanations: the starch and starch "squeak" under the fingers, while the rice flour tends to absorb more liquid than it should, taken together, these characteristics mean that the dough is strange to us, or never quite difficult to model soft. In fact I can assure you from experience that, even if at first seems like a disaster, you just need a little 'patience to get a perfect result.
After adding about half a glass of liquor and having worked the dough enough to form a ball fairly homogeneous (the consistency should be similar to that of the pastry),
If, as I did, you have to multiply the doses will be easier to work the dough a little 'time. Here's a picture of the dough before an energetic work ...
take one small piece, knead it a bit 'in your hands and when it will become soft and "velvety" (I find it pleasant to the touch)
... and this is the same after mixing. Given that difference?
Make it a thick sausage of a finger
and cut into pieces as small as half a phalanx.
In fact, the magnitude of struffoli, according to tradition, this is not, but with this kind of dough are especially good if you are smaller. At this point should be fried a bit 'at a time, until golden.
Warning! The struffoli make a lot of foam during cooking, so if you really must put a few in a skillet; also cook them in a very short time, so they need constant supervision. Once you are ready
must pass in honey. Usually enough to melt the honey and sugar until they become liquid
and then immerse the struffoli, but since those are more crumbly gluten-free, here is another trick to get a perfect result without any effort: take a very large pan, so that the portion of struffoli can create a single layer and not to turn them over too.
Once completely covered with warm honey, pour directly on the pan and forms a donut. Before the honey to cool everything is decorated with hundreds and thousands - even warm honey: Another trick is not to find all the sweets on the tray after 10 min. Make sure, if you are preparing for a celiac, that the candies do not contain gluten. Finally, cut the candied fruit and finish decorating.
I know that, so called, does not seem so simple. In fact, the difficulty is not in preparation, but in blind faith that we must have in who gives us the recipe. Accustomed to the rubbery date of gluten, it will seem very strange to work this dough texture that changes easily, which does not stick to hands, which seems a bit 'pale and unconvincing never completely. But imagine the joy of the people (especially children) who have been forced for years to eat struffoli sold in pharmacies, which have the same color, same taste and texture of the same river stones, when they see and tasted this wonder!
EDIT: I added photos of all (and I mean all all) the stages of preparation. It seems like a good idea to update the pictures of the result. This year I've made many and I divided them into three trays: for my love
for the family of my love
e per la mia famiglia.
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