Denis Mosko wrote to Dave Drum <=-
3 tb Extra-virgin olive oil
Drop pine nuts and garlic through food chute with food proces
sor on,
Are you means to use nuts with shell of w/o, not Jim? :)
And Jim?
Pine nuts are the seed of the pine tree. They have no shells. Here's a
link -
https://en.wikipedia.org/wiki/Pine_nut with pictures included.
And here's a better (more clear) link with nicer picturea and recipes:
https://www.thespruceeats.com/what-are-pine-nuts-1807045
Yield: 1 cup (serving size: 1 tablespoon). Recipe By: Cooking Light, Sept. 1995 Uncle Dirty Dave's Kitchen
Are You associate Your kitchen/w ^^^^^ ^^^^? ;)
When I post a recipe that says "Uncle Dirty Dave's Kitchen" instead of
"Uncle Dirty Dave's Archives" that means that I have actually made the
recipe. It's my way of keeping track of which recipes in my database I
have already done. It helps in my searches of the database.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pignolata *
Categories: Breads, Nuts, Snacks
Yield: 9 servings
2 c A-P flour; divided
4 lg Eggs
1/4 ts Salt
2 c Oil; for frying
1/2 c Granulated sugar
1/2 c Honey
2 tb Pine nuts
1 tb Sprinkles or coloured candy
- confetti
* Sicilian Fried Dough Balls w/Honey & Pine Nuts
Place 1 cup of the flour on a wooden mixing board. Form
the flour into a small volcano shape and break the eggs
into the center, one at a time. Add the salt and knead
together gently, using your hands.
Gradually add enough of the remaining flour to make a
medium-soft, easily molded dough.
Knead the dough until smooth, then divide it in half.
Roll out half of the dough on a lightly floured board
into a circular piece about 1/4" (6 mm) thick. Cut the
dough into strips about 1/4" (6 mm) wide. Roll each
strip gently between your palms to form a small rope,
then cut 1/4" (6 mm) long pieces from the rope. Each
cut piece of dough should be about the size of a small
marble. Distribute the pieces on a lightly floured
board. Repeat with the remaining half of the dough.
Heat the oil in a deep-sided pot. When very hot,
gradually add a few dough pieces and fry in batches,
stirring constantly with a wooden spoon. Brown lightly
for 1 to 2 minutes; then remove the fried dough balls
from the oil with a perforated spoon or wire-mesh
skimmer and drain them on a paper-towel-lined plate or
tray.
Mix the sugar and honey in a deep, wide skillet; and
heat over a low flame, stirring constantly, for about 5
minutes, or until the sugar has completely dissolved.
When very smooth, add the fried dough pieces, stirring
constantly with a wooden spoon until the dough is evenly
covered in honey. Remove quickly and arrange on a large
platter in a ring or in small clusters, using a spoon to
mold the bits together. Sprinkle with pine nuts and
candy confetti. Let cool.
Serve by breaking off individual pieces with a fork.
Pignolata keeps fresh for 2 weeks when stored in an
air-tight container.
Servings: 8 to 10 servings
By Kyle Phillips
RECIPE FROM:
https://www.thespruceeats.com
Uncle Dirty Dave's Archives
MMMMM
... When I was your age, we carved transistors out of wood.
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