Food
|Friuli Venezia Giulia Region
Fried or Baked Sweet Dumplings - Strucchi
Variants
Ingredients
Dough:
Mix of extra fine corn flour, rice flour, corn starch and guar gum, sugar and icing sugar, egg yolk and whole eggs, melted butter, milk, cream, baking powder, aromas (orange zest and rum)
Filling:
Almonds, hazelnuts, sugar, jam, crumbed gluten-free biscuit, pine nuts, melted butter, raisins, syrup, grappa
Topping:
Raw sugar
Preparation
Dough:
Combine the dry ingredients (corn flour, rice flour, corn starch, guar gum, sugar, icing sugar, baking powder) in a large bowl. Add the melted butter, milk, and cream, and mix until the texture becomes crumbly. Add the egg yolk and whole eggs gradually, followed by the orange zest and a splash of rum. Knead gently until the dough is smooth and elastic. Wrap and let it rest.
Filling:
Soak the raisins in grappa. Crush the gluten-free biscuits and grind the almonds and hazelnuts. Mix all filling ingredients (nuts, biscuit crumbs, sugar, jam, pine nuts, butter, soaked raisins, syrup, and a bit of grappa) in a bowl until a compact, aromatic paste forms. Let rest to allow the flavors to blend.
Assembling:
Roll out the dough thinly on a surface dusted with gluten-free flour. Cut into squares or circles and place a small spoonful of filling in the center. Fold over and seal the edges carefully (use a little water if needed). Let rest covered until ready to cook.
Cooking:
Boiled - Cook in a pot of gently boiling water for 3–5 minutes, until the strucchi float and puff. Drain and sprinkle with raw sugar.
Baked - Place on a tray brushed with butter or oil and bake at 180–190°C (356–374°F) for 15–20 minutes until golden.
Fried - Deep-fry in hot, uncontaminated oil until golden brown, drain well, and dust with raw sugar.
Ingredients
Dough:
Mix of extra fine corn flour, rice flour, corn starch and guar, sugar and icing sugar, egg yolk and full eggs, melted butter, milk, cream, baking poweder, aromas (orange and rhum)
Filling:
Almonds, hazelnuts, sugar, jam, crumbed gluten-free biscuit, pine nuts, butter, raisins, syrup, grappa;
Topping:
Raw sugar
Preparation
Dough:
Combine dry ingredients, add fats and mix to get a crumbly texture. Add eggs, and optional grappa. Knead gently until smooth and elastic. Wrap it and let rest.
Filling:
Soak raisins in grappa, crush dry biscuits and ground nuts. Add sugar and spices (optional) and jam. Combine all ingredients in a bowl. Mix to form a compact, aromatic paste. Let rest to allow flavours to blend.
Assembling:
Roll out the dough thinly on a sluten free floured surface, cut into squares and place a small spoonful of filling in the centre. Fold and seal the edges carefully.
Let rest convered until ready to cook.
Cooking:
Strucchi can be boiled in a pot of hot water for 3-5 minutes until they float and puff. Drain and garnish with raw sugar; they can be baked on a baking tray with butter or oil for 15-20 min at 180-190°; fried strucchi need to be deep fried in hot oil (uncontaminated) until golden, then drain and dust with raw sugar.
Ingredients
Dough:
White flour, sugar and icing sugar, egg yolk and full eggs, lactose-free milk, cream and butter, baking powder, aromas (orange and rhum)
Filling:
Almonds, hazelnuts, sugar, jam, crumbed lactose-free biscuit, pine nuts, butter, raisins, syrup, grappa;
Topping:
Raw sugar
Preparation
Dough:
Combine dry ingredients, add lactose free dairies and mix to get a crumbly texture. Add eggs, and optional grappa. Knead gently until smooth and elastic. Wrap it and let rest.
Filling:
Soak raisins in grappa, crush dry biscuits and ground nuts. Add sugar and spices (optional) and jam. Combine all ingredients in a bowl. Mix to form a compact, aromatic paste. Let rest to allow flavours to blend.
Assembling:
Roll out the dough thinly on a sluten free floured surface, cut into squares and place a small spoonful of filling in the centre. Fold and seal the edges carefully.
Let rest convered until ready to cook.
Cooking:
Strucchi can be boiled in a pot of hot water for 3-5 minutes until they float and puff. Drain and dust with raw sugar; they can be baked on a baking tray with butter or oil for 15-20 min at 180-190°; fried strucchi need to be deep fried in hot oil (uncontaminated) until golden, then drain and dust with raw sugar.
Serve warm or at room temperature. Traditionally accompanied with a small glass of grappa.
Ingredients
Dough:
White flour, sugar and icing sugar, potato starch, lactose-free milk, cream and butter, baking powder, aromas (orange and rhum)
Filling:
Almonds, hazelnuts, sugar, jam, crumbed lactose-free biscuit, pine nuts, butter, raisins, syrup, grappa;
Topping:
Raw sugar
Preparation
Dough:
Combine dry ingredients, add plant-based dairies and mix to get a crumbly texture. Add potato starch, and optional grappa. Knead gently until smooth and elastic. Wrap it and let rest.
Filling:
Soak raisins in grappa, crush dry biscuits and ground nuts. Add sugar and spices (optional) and jam. Combine all ingredients in a bowl. Mix to form a compact, aromatic paste. Let rest to allow flavours to blend.
Assembling:
Roll out the dough thinly on a sluten free floured surface, cut into squares and place a small spoonful of filling in the centre. Fold and seal the edges carefully.
Let rest convered until ready to cook.
Cooking:
Strucchi can be boiled in a pot of hot water for 3-5 minutes until they float and puff. Drain and garnish with raw sugar; they can be baked on a baking tray with butter or oil for 15-20 min at 180-190°; fried strucchi need to be deep fried in hot oil (uncontaminated) until golden, then drain and dust with raw sugar.
Serve warm or at room temperature. Traditionally accompanied with a small glass of grappa.
