500 grams (about 16 ounces) flour
50 grams (about 1 2/3 ounces) butter
5 eggs
a pinch of salt

Oil for frying (optional; can be baked)

For coating pignolata
150 grams (about 5 1/4 ounces) dark chocolate (for half of the sweets)

200 grams (about 7 ounces) honey (for half of the sweets)
Zest of 1 lemon

Ingredienti: Original Italian text
g 500 farina bianca
g 50 burro
5 uova
g 150 cioccolato fondente
g 200 miele
limone
olio per friggere
sale

Mix the flour with the eggs, softened butter and a pinch of salt.

Knead the ingredients until you have a soft and flexible dough, and then cover the dough with a cloth and let stand one hour.

Take the dough, cut it into small finger-thick ropes and about two inches long.

Bake at 180 C degrees or fry the dumplings of dough with very hot oil and place them on absorbent paper.

In a saucepan, at low heat, the honey and then add the grated lemon zest.

Coat half the pignolata with the lemon-flavored honey.

In a double boiler melt the chocolate; coat the other half of the pignolata with the melted chocolate.



Original Italian Text

Istruzioni per la preparazione: Dolce caratteristico di Messina, realizzato artigianalmente dai pasticceri, secondo antica tradizione. Riccioli di pasta bigne infornata o fritta, poi glassati al limone e cioccolato.



Impastate la farina con le uova intere, il burro ammorbidito e un pizzico di sale. Lavorate gli ingredienti fino ad avere un formato elastico e morbido per poi coprire con una tovaglia e lasciar riposare un'ora.

Prendete la pasta, tagliatela in piccole corde spesse un dito e lunghe circa due centimetri.

Infornate a 180 C.

Gradi o friggete gli gnocchetti di pasta con molto olio ben caldo (nella variante Ragusana) e poneteli su carta assorbente.

In un tegame di buona portata fate sciogliere, a fuoco basso, il miele e ritiratelo quando trasparente, grattugiate della buccia di limone e mettete i gnocchetti fritti.

Ponete il tutto in un piatto da dolci di buona portata formando una montagnuola.

Fate sciogliere in una pentola, a bagnomaria, il cioccolato: spalmatelo in maniera uniforme sulla pignolata e servite.

The following text comes Italian Wikipedia (Machine google translation): Pignolata frosted. Place of origin Italy Region Sicily Area of ​​production Messina and Reggio Calabria The pignolata of Messina, also known as pignolata frosted , is a sweet typical of the city of Messina , whose production has spread to all the nearby towns bordering the Strait of Messina including Reggio Calabria . The sweet specialty is listed as a Sicilian of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf). The cake is also widespread in Sicily Eastern Europe (where present different variants such as Ragusa) and in Calabria ranging from Melito in Scilla where there is a variant with icing flavored with bergamot, in addition to the traditional lemon and chocolate. It's a sweet traditionally typical of the period of carnival, but today it is produced throughout the year. It looks like a pile of pine cones of various sizes covered with frosting white to the lemon and the dark chocolate and the smell of lemon essence (or bergamot) chocolate and vanilla. History. The pignolata frosted derives directly from pignolata honey, which included a bunch of "cones" fries covered with honey (version still widespread in the mountain communities of the two provinces. pignolata. The frosted born in the period of Spanish rule, when commissioned by noble families reworked the previous recipe "poor" by replacing the cover with a sweet icing flavored with lemon and chocolate. Pignolata today, which over the centuries has spread throughout the area of the Strait, is the most popular dessert typical of the area and is produced in large quantities for export in Italy and abroad. Tradition. Giuseppe Polimeni, in his book "When in Reggio there were no croissants" states that "The Carnival, they said, was the feast of the transgression, the illegality of overcoming hunger dell'atavica. Trasbordavano On the table maccarruni the zita with stewed pork (rassu and mariu), or furnu pasta, meatballs that appealed to children, but especially those expecting the generous distribution of pignolata. This cake was made ​​from balls of dough fried in lard and then assembled in piles covered with icing chocolate and lemon, or made ​​into small cones mixed with honey and covered and decorated with colored sprinkles." Notes. The frosted pignolata is included as Pignolata of Messina in the list of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf.) See list of traditional food products on the site of Mipaaf.... Photo: Wikipedia.

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