Recipe courtesy of Mario Batali
50 min
20 min
6 servings


  • Oil, for frying
  • 1/2 cup raisins
  • Hot water
  • 1/4 cup grappa
  • 2 1/2 cups cornmeal flour
  • 2 cups extra-fine whole wheat flour
  • 1/2 tablespoons baking powder
  • 3 large eggs
  • 1/4 cup pine nuts
  • 1 lemon, zested
  • 2 tablespoons Acacia honey or Amaro wine
  • 2 cups water
  • 1 pinch salt
  • Powdered sugar, for garnish


Heat oil over medium-high heat until it reaches a temperature of 350 degrees F. The oil should remain at or around this temperature throughout the cooking process.

Place the raisins in bowl and add enough hot water to cover. Add the grappa for flavor, cover the bowl and set aside until the raisins have absorbed enough of the liquid to make them plump, about 15 minutes.

In a bowl, sift together the 2 flours and the baking powder. Add the eggs, pine nuts, plumped raisins with the liquid, lemon rind, honey, water, a pinch of salt and mix until homogenous. If the mixture is too thick for the paddle to turn, add a little milk to loosen the dough. The desired dough is, however, will be thick and stiff.

Drop the dough by spoonful into hot oil. Turn and let brown. Remove and drain on paper towel, then sprinkle powdered sugar on top, to serve.

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