Stuffed Neole: Neole Ripiene (Mario Batali) |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
2 cups orange marmalade |
1/4 pound bittersweet chocolate, finely chopped |
1/4 cup anisette |
1/4 cup very strong espresso |
1/2 cup almonds, toasted and finely ground |
6 eggs |
6 tablespoons sugar, plus more for garnish |
6 tablespoons extra-virgin olive oil |
3 cups dry white wine |
pinch aniseeds |
4 cups all-purpose flour |
Directions:
1. In a medium bowl, combine the marmalade, chocolate, anisette, espresso, and almonds. Mix well and transfer to a pastry bag. Set aside.
2. Bring a large pot of water to a boil over high heat.
3. In a large bowl, beat the eggs with a whisk and add the sugar, oil, wine, and aniseed. Mix well, then gradually add the flour and mix and knead to form a smooth, soft dough. Roll out to the thickness of a finger, and cut into 1-inch lengths about the width of a finger.
4. Once the water is boiling, add the dough lengths to the water and boil until they are firm and white. Remove with a slotted spoon, pat dry and, before the lengths completely dry, stuff each piece of dough with some of the marmalade mixture using the pastry bag. Sprinkle with sugar and serve.
|
|