Favorite Italian Holiday Recipes: 2017 Edition
The holidays in Italy aren’t complete without delicious treats! Learn how to make two festive holiday staples: a Champagne Cocktail and Sfinci from Sicily.
Last year, we brought you the recipes for two Italian holiday staples, struffoli and panettone. This year, we’re pleased to introduce you two different (but no less delicious) treats – one drink, and one dessert.
The Drink: Italian Champagne Cocktail
So simple and so tasty, this classic celebratory cocktail is made with vodka, champagne, and a secret weapon: Campari. Obtained from the infusion of herbs and spices, Campari is an Italian aperitif with a distinctive, dark red color.
1 tsp of sugar, golden if possible
1 tbsp of vodka
1 tbsp of Campari
1. Pour 1 teaspoon of sugar into the bottom of a champagne flute and add 1 tablespoon of vodka and 1 tablespoon of Campari.
2. Top up with chilled champagne and serve.
The Dessert: Sfinci
Sfinci is an ancient popular recipe, usually passed from mother to daughter. In Sicily, the Sfinci are a homemade sweet for special events, like Christmas or whenever a family gathers together (really, any occasion is a good excuse to make these). And, what makes Sfinci even more special is that you can’t find them in stores.
500 gr of 00 flour
350 gr of water
1 cube of fresh yeast
Vegetable oil (preferably sunflower seed), for frying
One pinch of cinnamon
Sugar to cover the Sfinci
1. Dissolve the yeast in half a cup of warm water.
2. In a bowl, put the flour creating a valley. Pour in the remaining water and the dissolved yeast, mixing with your hands, and continue energetically until the dough has reached a sticky but dense consistency. You have finished when there are no lumps and the dough is smooth (it has to have the consistency of a thick cream). Cover the bowl with a lid and a blanket for about one hour. Wait the necessary time to make the dough rise double.
3. When the dough is leavened, heat the oil in a small pot and bring it to a boil.
4. Take a spoonful of dough and dip it into the oil until browned.
5. When browned on all sides, pull the dough out, put it on a sheet of paper towel, and roll it in the sugar flavored with cinnamon.
6. Repeat steps 4 and 5 until there is no dough left.
7. Serve the Sfinci while still warm.
Italian Champagne Cocktail recipe by Delicious Magazine UK
Sfinci recipe courtesy of our Italy expert, Saffo Martelli
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