Italian Hanukkah Treats – Precipizi

When you think Hanukkah, you think oil — especially olive oil.  And when you think olive oil, you definitely think Italy.

So I searched for an Italian Hanukkah recipe.  And I found precipizi!

Thanks to Alessandra Rovati for providing this recipe.

 

PRECIPIZI (Hanukkah treats from Ancona)

Ingredients:

•                For each egg you will need:

•                1 tablespoon flour

•                1 tablespoon sugar

•                1 tablespoon olive oil

•                1 tablespoon the liquor of your choice

•                Honey

•                More olive oil for frying

Preparation:

Combine eggs, flour, sugar, olive oil and liquor into a dough, and form small balls (about 1 inch in diameter).

Heat abundant oil in a heavy pot. The oil should be at least 2″ high and leave at least 2″ space from the top of the pot to avoid splattering. Test the oil by throwing in a small cube of bread: when the oil is hot enough, many small bubbles will form around the bread. Fry the dough balls until golden brown, and drain on two layers of paper towels. In a saucepan, heat the honey (enough to cover all the balls) and a little more. When it’s hot, stir in the dough balls, and pour the mixture onto a well-oiled work surface, spreading it in an even layer. Allow it to harden just a bit, and cut with an oiled knife into rectangles. Arrange the cut pieces on a lightly oiled platter and allow them to cool and harden completely before serving.

About Alessandra Rovati:  Alessandra  was born and raised in Venice, Italy, and has had a passion for food since she was a little girl.  In fact, according to  family lore, she feasted on garlic and chili-marinated herring at 15 months! Alessandra is an expert in Kosher and Jewish Italian food and teaches cooking.  She also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice.  Her Facebook page has reached over 4,000 Fans in only 6 months.

Comments

    • Ellen says

      Thanks, Marilyn. I know about taiglach from my husband’s family — but have never made them. Now I see the connection!

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