What is PignoLata?
Pignolaata is a dessert made in southern Italy throughout the year, but especially around holidays like Christmas. There are many regional bread variations, although it can generally be described as small pieces of fried dough coated with sweet syrup or honey. It can be covered in a glaze that is flavored with lemon, orange or chocolate. One traditional style has more than one coating on small pieces of dough - half lemon and half chocolate. The way in which the pignoats are served include the accumulation of fried dough pieces into the shape of a cone, reminiscent of a belt of the pine and allows the glaze to behave like adhesive to maintain shape. Food, also known as Struffoli , is popular with Sicily, Calabria and Naples. Although the name refers to pine, they are not always a component of dessert recipes. When pine trees are used in Pignolata, USUALLY sprinkled at the top, although several recipes require toast, ground and mixed into flour for dough.
The basic dough is made of flour, sugar, eggs and water. Some versions include the addition of white wine, cognac or lemon liqueur to the dough for taste. Another variety of dough includes fats such as butter or lard into flour, so the boiled dough remains soft and humid for a longer period of time. Whatever you add, the ingredients work together to create a dough, left for one hour, and then through the sprays into long round pieces and cut into small shapes reminiscent of a pine nut.
One part of the production of pignolate, which is consistent across most recipes, is the way of cooking pieces of dough. They are deeply fried in doses for a few minutes. This creates a soft, light and fluffy piece of pastry. Once the pieces are cool before coating.
One of the last steps in creating pignolat is the production of syrup, which packs of pieces of pastry. It can be a simple syrup, lemon syrup or chocolate coating. Some coatings are VyroBeny of honey or unrefined sugar. Liqueurs, light caramels and spices can also be used as cinnamon. Once the syrup is prepared in the pan, the pastry is added to the pan for the coating and then empty on the greased surface.
Most of the time, coated pignoats are made into the shape of a cone and leave to dry with a syrup acting as an adhesive. Other preparations include the production of a square or circular bread cake or division into small pieces of size. Some recipes require half of the coated pastry to be frozen or soaked in chocolate to create a two -color effect on the finished pignoles.