Purceddhruzzi (Purcidduzzi)

Purceddhruzzi, or Purcidduzzi, are a typical dessert of the Pugliese culinary tradition, especially during the Christmas period. They are small fried gnocchetti, covered in honey and often accompanied by colorful sprinkles or dried fruit. Here’s how to prepare them.

Ingredients

• 500 g of flour
• 100 g of sugar
• 60 g of extra virgin olive oil
• 200 ml of dry white wine
• 1 pinch of salt
• Grated zest of an orange or lemon (optional)
• 1/2 sachet of baking powder for desserts (optional)
• Honey (enough to cover)
• Colorful sprinkles or dried fruit to taste for decoration
• Oil for frying

Preparation

1. In a large bowl, mix the flour with sugar, extra virgin olive oil, white wine, salt, and grated orange or lemon zest, if you decide to use it. If you prefer them to rise slightly, add half a sachet of baking powder for desserts.

2. Knead until you obtain a homogeneous and soft but not sticky dough. Work the dough on a slightly floured surface.

3. Take small pieces of dough and roll them with your hands or on a work surface to form long and thin cords. Cut the cords into small gnocchetti about 1-2 cm long.

4. Heat plenty of frying oil in a large pan and, once the ideal temperature is reached (about 170-180 °C), fry the Purceddhruzzi in small amounts at a time until they become golden and crispy.

5. Drain them well on paper towels to remove excess oil.

6. In a separate pan, heat the honey until it becomes fluid enough to cover the Purceddhruzzi. Then dip them in the warm honey and stir to coat them evenly.

7. Place the Purceddhruzzi on a serving plate and sprinkle with colorful sprinkles or chopped dried fruit to taste.

Curiosity

The name “Purceddhruzzi” comes from the Latin “porcellus,” which means “little pig,” due to their shape that resembles little pigs. They are a symbol of abundance and celebration and carry with them all the joy of Pugliese family traditions.