Niuleddi D'olevà

Mix the flour with the eggs, lard and salt until you get a mixture Smooth and consistent. Knead the dough vigorously, forming a smooth mass with no dry patches. Cover and let it rest for 30 minutes: it should be more relaxed and easier to roll out.

Peel the almonds and toast them until dry and lightly golden, without burning them. Blanch the orange peels in boiling water, then drain and chop them. into thin strips very thin. Keep the two ingredients separate: the almonds will be added first, while the peels will be added at the end.

Roll out the dough on the work surface with the rolling pin, thinning it until you obtain a uniform sheet of dough of about 2 millimeters. Make sure that the thickness is uniform, because an irregular sheet of dough would produce tagliolini of varying consistencies. Once the surface is smooth and thin, proceed to cutting.

Reduce the puff pastry into tagliolini Thinly slice them and arrange them on the table, separating them as much as possible to prevent them from clumping together. Keep the strands ready for gradual addition to the honey: this arrangement facilitates even cooking and allows you to incorporate them little by little without forming clumps.

Pour the wildflower honey into a tall, large pot and bring to a boil over medium heat. Wait until the honey is very hot and has a uniform boil, without pushing the heat too high: the tall pot should contain the mixture during the subsequent addition of the tagliolini.

Pour the whole almonds into the boiling honey and stir with a wooden spoon. Continue cooking for 5 minutes, keeping the heat low, so the almonds are coated in the hot honey before adding the paste. The mixture it must remain fluid and at a regular boil.

Add the tagliolini Gradually add the honey, stirring constantly with a wooden spoon to separate and distribute the ingredients. Cook for 1 hour. over medium heat, stirring constantly. The mixture should become thick and compact, with the strands well blended with the almonds and honey.

Unite to the mixture Add the thin strips of orange peel and carefully fold them in. Stir until the zest is evenly distributed throughout the hot mixture. The citrus aroma should complement the honey, leaving no streaks of peel concentrated in one spot.

Wet the work surface and pour it on the mixture Pour the mixture into a boiling hot pan, working carefully. Quickly level it to a thickness of about 10 millimeters, using a damp surface or spatula to prevent the mixture from sticking. Immediately distribute the sugar devils over the still-hot surface.

Let it cool the mixture for 6 hours, without moving it, until it is completely firm. Once the mixture is cold and compact, cut it into diamonds of approximately 5 centimeters (1.97 in) on a side. Serve the Niuleddi on orange leaves, as directed in the preparation.