Pignolata di Reggio Calabria
Pignolata di Reggio Calabria is a sweet treat from Calabrian pastry-making tradition, celebrated for its captivating dual glaze: one half white with a delicate lemon fragrance and the other half dark chocolate. Composed of countless small balls of fried dough bound together with honey, it represents a masterpiece of sweet contrasts and an unmissable specialty of Reggio's festive celebrations.
Preparation
- 1
Prepare the dough: in a bowl, work the softened butter with sugar and lemon zest until you obtain a creamy mixture. Add the eggs one at a time, stirring well, then incorporate the flour and a pinch of salt until you form a uniform dough.
- 2
Form the balls: let the dough rest for 15 minutes, then shape many small cylinders approximately 5 cm long and cut them into small balls the size of hazelnuts.
- 3
Fry the balls: heat the oil to 170°C and immerse the balls in small batches. Fry for approximately 3-4 minutes until golden, then drain them on absorbent paper.
- 4
Prepare the caramel: in a small saucepan, warm the honey over medium heat for 3-4 minutes, then add the fried balls, stirring gently so they become well coated with honey.
- 5
Form the crown: pour the honey-coated balls onto a tray previously moistened with water, pressing lightly to form a compact crown. Let cool completely.
- 6
Prepare the glazes: melt the chocolate in a double boiler. In another bowl, prepare the white glaze by dissolving powdered sugar with lemon juice and water until you obtain a thick cream.
- 7
Glaze the sweet: cover half of the crown with the melted chocolate glaze and the other half with the lemon glaze, creating a captivating color contrast. Let dry for at least 30 minutes before serving.
Chef's Tips
For optimal results, use brown sugar in the honey and ensure that all ingredients are at room temperature. Pignolata keeps well for 2-3 days in an airtight container.