Размер видео: 1280 X 720853 X 480640 X 360
Показать панель управления
Автовоспроизведение
Автоповтор
So enjoy your presentation! Thank you for helpful hints!
My paternal parents were from the Abruzzi region. I never knew they also made struffoli. Thank you for posting this.
My pleasure! Thanks for watching!
Wow. Big love to your channel.
I want to try them, i like that the chef make this recipe simple, nothing like molding the dough to be "perfect"
Thank you for sharing this recipe!
We made something similar but called them Scalille. Usually, the dough was cut in longer pieces and tied into a knot before frying. So good!
I remember those cookies. We called them bowtie cookies.
My parents are from Italy and my mom made this however from our region (Abruzzo), we call it Cicerchiata.
Try sweet potatoes with flour as a gnocchi and you would be filliping flop every dessert :)
My family is from Abruzzo too and call it the same. Such a special dessert that really isn't made anymore since my grandparents passed.
@@srijanalama8583Personally I only make ricotta gnocchi….but as a dessert perhaps.
Reminds me of gabul jamun (sp) my Indian neighbor's Mom made once while here visiting from Bangalore, India. Yummy, thanks, Billy!
Gulab jamun
In Salento (southern part of Puglia) they are called Purceddhruzzi
You are the best dear Billy...just subscribed🙏
Long lost cousin Billy! My mom makes these every Christmas!
I really like this chef. His recipe/methods are rookie-friendly.
Thanks for explaining WHY we rest dough... Never knew why. It always sounded annoying to me 😅 I don't possess the patience
We never put sugar into our strufoli dough…maybe I will try it though.
My mother called them borrachitos
Hey Baba, this known centures before - chak-chak))
You mention frying it in any light oil except Olive Oil. Why would you not fry it in Olive Oil? Even in a light olive oil?
Flavor is too overpowering
Not cooked enough darker brown
Lard ...... oh good grief no.
Sorry but my parents never used any lard. No way your recipe is authentic. No offense.
So enjoy your presentation! Thank you for helpful hints!
My paternal parents were from the Abruzzi region. I never knew they also made struffoli. Thank you for posting this.
My pleasure! Thanks for watching!
Wow. Big love to your channel.
I want to try them, i like that the chef make this recipe simple, nothing like molding the dough to be "perfect"
Thank you for sharing this recipe!
We made something similar but called them Scalille. Usually, the dough was cut in longer pieces and tied into a knot before frying. So good!
I remember those cookies. We called them bowtie cookies.
My parents are from Italy and my mom made this however from our region (Abruzzo), we call it Cicerchiata.
Try sweet potatoes with flour as a gnocchi and you would be filliping flop every dessert :)
My family is from Abruzzo too and call it the same. Such a special dessert that really isn't made anymore since my grandparents passed.
@@srijanalama8583Personally I only make ricotta gnocchi….but as a dessert perhaps.
Reminds me of gabul jamun (sp) my Indian neighbor's Mom made once while here visiting from Bangalore, India. Yummy, thanks, Billy!
Gulab jamun
In Salento (southern part of Puglia) they are called Purceddhruzzi
You are the best dear Billy...just subscribed🙏
Long lost cousin Billy! My mom makes these every Christmas!
I really like this chef. His recipe/methods are rookie-friendly.
Thanks for explaining WHY we rest dough... Never knew why. It always sounded annoying to me 😅 I don't possess the patience
We never put sugar into our strufoli dough…maybe I will try it though.
My mother called them borrachitos
Hey Baba, this known centures before - chak-chak))
You mention frying it in any light oil except Olive Oil. Why would you not fry it in Olive Oil? Even in a light olive oil?
Flavor is too overpowering
Not cooked enough darker brown
Lard ...... oh good grief no.
Sorry but my parents never used any lard. No way your recipe is authentic. No offense.