struffoli - - neapolitan christmas treats
struffoli are (they're always referred to in the plural) now an absolute requirement at the end of a neapolitan christmas day dinner. however, in introducing them in la cucina napoletana, carola francesconi says their inclusion is relatively recent -- crisci mentions them several times in the book he wrote in 1634, but doesn'tsp include them in his christmas menu. to make a batch you will need
1 tsp grain alcohol
a chunk of butter the size of a small walnut
the zest of a half a lemon, grated
the zest of half an orange, grated
1 pot full of olive oil for frying
for the seasoning (for want of a better term)
2 oz diavolilli (tiny, variously colored candied almonds)
2 oz (50 g) candied citron, half finely diced and half cut into fine strips