Thank you frank, my nona died in 2019 and she never wish to share her cooking recipes (idk why honestly). And well, your recipe is the one that bring the same Struffoli that she did.
My mom would make these for the Christmas holidays when I was young, she would go light on the anisette and would cut them a little bigger. Not sure what she did with egg whites but she baked a ton back then so pretty sure they were used in something. My dad would eat them like he was eating peanuts, lol. One of my aunts, my moms sister would make them much bigger, probably a little bigger than a marble and would go heavy with the anisette, pretty strong flavor but still tasted great. Was wondering if your Italian family has a recipe for sweet ravioli? They have a ricotta filling flavored with cinnamon and are fried then dusted with powdered sugar when cooled, My mom use to make them around Christmas as well. Love your channel and all the great recipes!
Sicilian here (actually live in Sicily) and in my family my mom also likes them small. However the honey passage is done differently: we heat it up with some sugar and cinnamon in a pot and then have the struffoli soak all the hot honey/sugar syrup for a couple of minutes. ;) Merry Christmas!
I rarely have more than 2 or 3 leftover egg whites at a time, so I just put them in breakfast food a day or two later. French toast, omelettes like that. I come from Germanic ancestors rather than Italians, so the sea are new to me; my family traditions run more to ginger bread and springerle. Gud Jul, and Buon Natale!
We still make them shortening. Usually Crisco and yes... we fry with it too. Yours looks delicious. Made a lot of it this year. Enjoy and Buono Natale.
Yum, might have to try these, I’ve not heard of them. At Xmas my Nonna made “torta” di zucca which is a Ligurian pumpkin pie with olive oil, raisins and pinenuts. I use my leftover egg whites to make meringues, lighten scrambled eggs, glaze bagels and if I’m feeling especially fancy macarons. I save my leftover egg yolks for making fresh pasta. 💗❤️🧡💛💚💙💜🖤🤍🤎 Merry Christmas!
I love struffoli. They are not part of my family's traditions because we are in the north, but we have friends from Naples that hand us some nearly all years. Yours are interesting because they look a little bit like they are "popped".
It's pretty cool to see the parallels between different cuisine. In Hong Kong we have a snack which his basically the same thing, except we let the honey and sugar congeal so the dough stick together, the new cut them into rectangles. We also literally call it " little horse" don't know why 😂
Hey Chef Frank!!! How are you sir!! Love the video. Could you do a video on beef stroganoff? Also which wines to cook with. Can you use sweet or semi sweet wine in cooking or does it have to be dry wines
I'm making these tomarrow. I cheat, rolling the dough thin and using a pizza cutter to cut it in strips and cross cut. Just the yokes huh.. will this help with the oiling foaming up my.
Thank you frank, my nona died in 2019 and she never wish to share her cooking recipes (idk why honestly). And well, your recipe is the one that bring the same Struffoli that she did.
Nostalgia. The best spice.
I make marshmallows with my egg whites and I like to make them in all kinds of flavors. Homemade honey marshmallows in particular are delicious.
Thanks Cuz For Keeping Nanny's Memory Alive:)
My biggest memory with my great grandmother was her teaching me to make these. ❤️
These remind me a bit of Tayglach - a traditional Jewish food eaten on the New Year. They are Dough balls that are boiled in honey.
I used to love making these. They are so addictive that it is impossible to eat just one.
My mom would make these for the Christmas holidays when I was young, she would go light on the anisette and would cut them a little bigger. Not sure what she did with egg whites but she baked a ton back then so pretty sure they were used in something. My dad would eat them like he was eating peanuts, lol. One of my aunts, my moms sister would make them much bigger, probably a little bigger than a marble and would go heavy with the anisette, pretty strong flavor but still tasted great. Was wondering if your Italian family has a recipe for sweet ravioli? They have a ricotta filling flavored with cinnamon and are fried then dusted with powdered sugar when cooled, My mom use to make them around Christmas as well. Love your channel and all the great recipes!
Sicilian here (actually live in Sicily) and in my family my mom also likes them small. However the honey passage is done differently: we heat it up with some sugar and cinnamon in a pot and then have the struffoli soak all the hot honey/sugar syrup for a couple of minutes. ;) Merry Christmas!
Sicilian here and we do the same.
I rarely have more than 2 or 3 leftover egg whites at a time, so I just put them in breakfast food a day or two later. French toast, omelettes like that.
I come from Germanic ancestors rather than Italians, so the sea are new to me; my family traditions run more to ginger bread and springerle. Gud Jul, and Buon Natale!
We still make them shortening. Usually Crisco and yes... we fry with it too. Yours looks delicious. Made a lot of it this year. Enjoy and Buono Natale.
I love that you shared your family recipe here! Looks very nice.
What do I do with my egg whites? Whiskey sours. Nothing like a cocktail while you're cooking!
Yum, might have to try these, I’ve not heard of them. At Xmas my Nonna made “torta” di zucca which is a Ligurian pumpkin pie with olive oil, raisins and pinenuts.
I use my leftover egg whites to make meringues, lighten scrambled eggs, glaze bagels and if I’m feeling especially fancy macarons.
I save my leftover egg yolks for making fresh pasta.
💗❤️🧡💛💚💙💜🖤🤍🤎
Merry Christmas!
Thanks for sharing this recipe! I've never seen Struffoli! Looks delicious!
Happy Holidays! They look delicious, and once we've finished our usual holiday sweets, I think I'll give these a go!
！just in time for Christmas!
I love struffoli. They are not part of my family's traditions because we are in the north, but we have friends from Naples that hand us some nearly all years. Yours are interesting because they look a little bit like they are "popped".
I'm so hungry right now. That looks so tasty.
It's pretty cool to see the parallels between different cuisine. In Hong Kong we have a snack which his basically the same thing, except we let the honey and sugar congeal so the dough stick together, the new cut them into rectangles. We also literally call it " little horse" don't know why 😂
Ho ho ho.....Merry Christmas Frank
They look good, I have never tried these (allergic to eggs) but I could see spicing up the flour with cinnamon, nutmeg and maybe allspice or cloves.
What to do with the egg whites? Scramble them up for some breakfast for dinner!
That Is So Real!
Hey! My Italian side of the family is Russo too, from marsicovetere in potenza.
Egg whites? Depending on the number of them sometimes my dog gets lucky and I'll fry one up for her. She's happy 😊
Hey Chef Frank!!! How are you sir!!
Love the video.
Could you do a video on beef stroganoff? Also which wines to cook with. Can you use sweet or semi sweet wine in cooking or does it have to be dry wines
Those look really good! Any suggestions for the anisette for flavor and liquid in an alcohol-free home?
You can buy anise extract or just use milk
@@ProtoCookswithChefFrank Thanks SO much!! 💝
I'm making these tomarrow. I cheat, rolling the dough thin and using a pizza cutter to cut it in strips and cross cut. Just the yokes huh.. will this help with the oiling foaming up my.
I made a 1/2 batch in 20 mins ua-cam.com/video/iP7Y1PIYgEg/v-deo.html
Hi Frank!! Just wondering if you know what they used to keep the dough from drying out before plastic wrap was invented?
Kitchen towel over the top
@@ProtoCookswithChefFrank thanks for replying!
Can a different liqueur be used for flavouring?
how long can you keep egg whites? Best way to keep them?
You should use the kitchen towel again. It's better for our nature ;)
look i'm watching a video!!!
Finally. Thank you
Instead of the balls I like to make ribbons and bows. Easier to eat with your fingers
Anisette is the same as sambuca?
Close enough
finally a recipe that is cheap enough for my broke ass, for the honey I am gonna replace it with caramel
Sharing family recipes? What would G-Ma JoJo Proto say about giving away family crafts? Do you have family members that guard recipes?
Recipes are about the hands that make them not what’s on the page
Leftover egg whites? Freeze and forget!!
It’s called a spork
Its annoying how is always says use fresh this and that. Ya i get it, im guna use it anyway.