Question: This isn't really a dessert but my grandmother used to make these.
The name on her recipe is Conarical.
It is a sweet dough that rises and you break off pieces about as big as your little finger and fry them.
I cook down pears and drip the pears in a sack to get all the gook liquid out of them and make a syrupy sticky liquid which the fried dough gets dipped in. You can serve them with coffee or desert whichever.
Have you ever heard of these??? I'm the only one in my family she showed how to make and I wanted to know where they came from in Italy. Her family used to make baskets full to give out at Christmas time.
Answer: Hi Linda, I am so sorry but I couldn't find out what Conarical means. But read your post made my mouth waters...
I believe it may be one of the so many Italian desserts recipes that go from mother to daughter in the so many small cities of Italy.
I know a recipe, but done with ricotta cheese, that is fried and then one can dip it into honey or just powder some sugar on it.
In a bowl, mix ricotta cheese, eggs, a bit of wheat flour, sugar and grated lemon peel. Mix it all making it a consistent but soft that can be taken in hand to form small balls to be fried.
You can fry them some hours before eating, and before serving them, just put some honey on them. Better if bitter honey
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In Sardinia they have different names, depending on the region. I know them as "ruiolos", but I am sure it may have many other names so as many local Italian dessert recipes.
