If you grew up in a Sicilian or Italian household or ever went to one at this time of year you may remember having Pinulata.
This is an Italian holiday treat that you can make ahead and leave in serving dishes around your house. Felicia (Ciaramitaro) Mohan of Gloucester makes them, based on her grandmother Felicia’s recipe, as little bites of fried dough slathered in a honey-corn syrup mixture topped with bits of chocolate, toasted nuts and fresh cinnamon.
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Good Morning Gloucester 
Oh my God, they should call that Coma-On-A-Plate! Sounds fabulous though. Your sister is really doing a great job with these old family recipes. I bet your Mom is proud!
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Kathleen, it really is Fabulous!! The great thing about it it is the small bite size pieces,so a little nibble here & their won’t kill your diet!!
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It reminds me of something my cousin used to make. One of my Dad’s sisters married a man from Italy and their daughter grew up to be an amazing Italian cook. She made these very sticky, fried dough thingies that were mounded up like that all stuck together with honey and Karo syrup but they were very, very crunchy on the outside and flaky soft on the inside.
Where do you get that cinnamon? I looked at My Spice Sage but didn’t see anything like it.
Thanks.
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Common Crow, or North End Boston!! Yes it’s slightly crunchy on the outside & soft on the inside.
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Felicia
i also would like to know where you get the cinnamon..i looked in a few stores in New York’s Little Italy last weekend and no one could help me..also, the written recipe calls for 1dz eggs but i saw that you only had 1/2 dz in the bowl on the video. aaannnnddd do you have to let the oil cool between batches.
thanks ….
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Yes, when I filmed the video, I cut the recipe in 1/2, so thats why you only see 6 eggs. Cinnamon can be bought at Common Crow here in Gloucester,or in the North End in Boston.
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My grandmother cooled the oil between batches, but trust me it is not nessary. A few years back my mother and aunt nearly died when I changed the family recipe.,but were all pleasently suprised by my results.We havent cooled the oil between batches in 3 years!!!Follow my recipe and cut all your pieces first start w/ cold oil & have paper bags ready on hand, and keep adding new batches of dough cooking till light colden brown, w/ a slight pink tint. Use La Spagnolia Oil it is the best to fry with.
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Thank you, Felicia!
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