RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Italian Hanukkah Confection: Precipizi - pareve
Okay, now it's time for dessert. The only Chanukah dessert in the book ["Italian Jewish Cooking," by Mira Sacerdoti] is for Precipizi so that's what I'll give you. Ms. Sacerdoti tells you, first of all, that the "finished Precipizi should resemble Torrone." Who or what "Torrone" is, I cannot say. He/it/they is/are not in the index anywhere, and not in the book either. Ingredients: for each egg use: 1 tablespoon plain flour 1 tablespoon castor sugar 1 tablespoon olive oil 1 tablespoon liquor of your choice honey extra olive oil Mix all the ingredients together until you have a smooth pastry. Then form little balls, each the size of a walnut. Heat the oil and fry the pastry balls until golden brown. Remove and drain well on paper towels. Prepare an oiled, heat-resistant working surface. In a saucepan, heat enough honey to coat the balls. Put the fried balls into the hot honey and stir carefully until all the balls are covered. Then pour the whole mass onto the oiled surface. Spread the mass so that the balls are tight against each other and they are not on top of each other. With an oiled knife, cut into sticks about 30mmwide and 60-80mm long. As you cut, transfer each stick onto another oiled surface, leaving space between the sticks so that they do not stick to each other, and leave until the sticks are cold and hard. Archivist's note: When this recipe was first published, Mimi Hiller was very helpful in defining Torrone for the newsgroup. She compared it to nougat and supplied three recipes for making Torrone. Those recipes may be found in the old/complete archives of Deja News.
