Struffoli, Risotto di scampi, Linguettine con scampi, Zuppa friarielli e scampi, Insalata di scampi
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Struffoli, a traditional Italian dessert, hails from Naples and is often prepared during festive occasions like Christmas and Carnival. These delightful honey-coated dough balls symbolize abundance and joy, making them a staple at family gatherings. Today, struffoli can be found in various forms across Italy and beyond, with each region adding its unique twist to the recipe.
Ingredients
- ●flour
- ●eggs
- ●sugar
- ●butter
- ●baking powder
- ●vanilla extract
- ●honey
- ●citrus zest
- ●candied fruit
- ●sprinkles
- ●salt
Instructions
- 1Mix flour, baking powder, and salt in a bowl.
- 2Whisk eggs, sugar, butter, and vanilla extract in another bowl.
- 3Combine the wet and dry ingredients until a dough forms.
- 4Knead the dough on a floured surface until smooth, about 5 minutes.
- 5Roll the dough into small balls, about the size of a marble.
- 6Heat oil in a deep pot over medium heat until shimmering.
- 7Fry the dough balls in batches until golden brown, about 3-4 minutes.
- 8Remove the fried balls and drain on paper towels.
- 9In a saucepan, heat honey and citrus zest until bubbling.
- 10Add the fried dough balls to the honey and stir to coat evenly.
- 11Transfer to a serving platter and decorate with candied fruit and sprinkles.
- 12Let cool slightly before serving.
Ingredient Alternatives
honey
Healthier: agave syrup
Cheaper: corn syrup
Agave syrup is lower on the glycemic index.
candied fruit
Healthier: dried fruit
Cheaper: fresh fruit
Dried fruit offers sweetness without added sugar.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is dairy-free and adds a unique flavor.
sugar
Healthier: stevia
Cheaper: brown sugar
Stevia is a low-calorie sweetener.
Techniques
mixingkneadingfryingdrainingcoating
Equipment
mixing bowlwhiskrolling pindeep potslotted spoonpaper towels
gluteneggsdairy
Also Known As
Honey BallsNeapolitan Struffoli
Ingredients
- ●1 cup Arborio rice
- ●4 cups chicken or vegetable broth
- ●1/2 cup dry white wine
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●1/2 lb scampi (shrimp)
- ●1 small onion, finely chopped
- ●2 cloves garlic, minced
- ●2 tbsp olive oil
- ●2 tbsp butter
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a saucepan, heat the broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
- 3Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 4Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 5Pour in the white wine and stir until it is mostly absorbed by the rice.
- 6Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth.
- 7Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 8In the last 5 minutes of cooking, add the scampi to the risotto and cook until they turn pink and opaque.
- 9Remove from heat and stir in the remaining butter, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
- 10Serve hot, garnished with additional parsley if desired.
Equipment
SaucepanLarge skilletLadleWooden spoon
pescatarian
Ingredients
- ●1 lb scampi, cleaned
- ●2 cups friarielli (broccoli rabe), trimmed and chopped
- ●4 cloves garlic, minced
- ●1/4 cup olive oil
- ●1/2 tsp red pepper flakes
- ●1/2 cup white wine
- ●1 cup vegetable broth
- ●Salt to taste
- ●Pepper to taste
- ●Juice of 1 lemon
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pan over medium heat.
- 2Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- 3Add the scampi to the pan and cook for 2-3 minutes until they turn pink.
- 4Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
- 5Add the chopped friarielli and vegetable broth, stirring to combine.
- 6Season with salt and pepper to taste, and cover the pan.
- 7Cook for about 5-7 minutes until the friarielli is tender.
- 8Remove the lid and squeeze in the lemon juice, stirring well.
- 9Garnish with fresh parsley before serving.
- 10Serve hot with crusty bread.
Equipment
large panwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
pescatarian
Ingredients
- ●1 lb scampi, peeled and deveined
- ●4 cups mixed salad greens
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup cucumber, sliced
- ●1/4 cup black olives, pitted and sliced
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp dried oregano
Instructions
- 1In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2Add the scampi to the skillet and season with salt, pepper, and oregano.
- 3Cook the scampi for about 2-3 minutes on each side until they are pink and opaque.
- 4Remove the scampi from the skillet and let them cool slightly.
- 5In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, cucumber, and black olives.
- 6In a small bowl, whisk together the remaining olive oil and lemon juice to make a dressing.
- 7Pour the dressing over the salad and toss to combine.
- 8Add the cooked scampi on top of the salad.
- 9Serve immediately, garnished with additional lemon wedges if desired.
Equipment
skilletlarge bowlsmall bowlwhisk
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