Precipizi is an old Chanukah recipe from Ancona, in central Italy. This is my version, which I serve piled in a pyramid topped with coloured sugar sprinkles, like struffoli — a Christmas dessert from Naples. An old Jewish tradition presented in a modern way inspired by traditional Italian cooking.

Method:

• Mix the egg, sugar, tablespoon of oil, wine, lemon zest and salt by hand or with an electric mixer.
• Add the flour, stir and work dough until it is soft and malleable but not sticky. If too sticky add a little more flour. Wrap with cling film and leave to rest for 15 minutes at room temperature.
• Divide the dough into four. Gently roll each piece under your fingers to form a thin rope shape. Cut into small hazelnut--sized pieces, 0.5 to 0.7cm long, and put them on a tray lined with parchment paper.
• Heat the oil in a frying pan and once hot add the small dough balls — a few at a time to create one layer. Fry for a couple of minutes, constantly turning so they cook evenly until they are golden all over. Remove with a slotted spoon onto absorbent paper. Repeat the frying with the rest of the dough pieces.
• Warm the honey in a pan and once runny and melted add the fried dough. Stir until all coated. l Arrange them on a plate.
• Leave to set and decorate with colourful sugar sprinkles before serving.

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