GEORGIA SPANOS’ TURDILLI DI VINO

These deep-fried, honey-soaked and wine-laden pastry bites are native to the Calabrian region of Italy where Georgia’s nonna grew up. Temper the sweetness by serving with a strong black coffee or a bitter aperitif.

ingredients

310 millilitres merlot wine

190 millilitres olive oil

1 large egg, beaten

Pinch of salt

525 grams plain flour, sifted

Vegetable oil for frying

350 grams honey

method

1 In a large saucepan over medium heat, bring the wine and olive oil to the boil, then remove from the heat and let cool for 5 minutes.

2 Stir in the egg and salt, then gradually sift the flour into the mixture. Rest the dough for 20 minutes.

3 Transfer the dough to a lightly floured working surface and knead for 5 minutes. If the dough is still sticky, knead through additional flour a tablespoon at a time until it’s pliable.

4 Roll the mixture into logs the thickness of your thumb, then cut into 5-centimetre-long pieces.

5 Using your index finger and your middle finger, apply a small amount of pressure to the middle of each piece while simultaneously rolling your fingers down to create a little pocket on each piece.

6 Heat vegetable oil (enough for deep frying) in a large heavy-based frying pan over medium heat. To test if the oil is hot, drop a small amount of the dough into the oil—if it starts to fry immediately, the oil is ready.

7 Depending on the size of your pan, fry up to 20 pieces at a time for approx. 3 minutes, or until they turn a dark purplish brown, stirring every 20 seconds.

8 Drain the cooked turdilli over a rack or on paper.

9 When the turdilli are all cooked, warm the honey in a large saucepan over low heat until softened (shouldn’t take more than a minute).

10 Add the fried turdilli to the honey and toss until they are completely covered.

NOTES:

Makes 85 to 90 pieces.

Best eaten fresh, but can be stored in an airtight container for up to one week.