Stuffed Neole: Neole Ripiene
- 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
- In a medium bowl, combine the marmalade, chocolate, anisette, espresso, and almonds.
- Mix well and transfer to a pastry bag.
- Set aside.
- Bring a large pot of water to a boil over high heat.
- 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.
- 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.
orange marmalade, bittersweet chocolate, anisette, espresso, almonds, eggs, sugar, extravirgin olive oil, white wine, aniseeds, allpurpose
Taken from www.foodnetwork.com/recipes/mario-batali/stuffed-neole-neole-ripiene-recipe.html (may not work)