Stuffed Neole: Neole Ripiene

TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
YIELD: 6 servings


  • 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
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      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.


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