Pignolata messinese

Wait, the context has specific quantities:

For chocolate glaze: 300g zucchero a velo, 300g cacao, vaniglia, burro (the recipe says “sciogliere il burro e unire lo zucchero a velo, il cacao, vaniglia, e l’acqua”. The burro amount isn’t quantified in the ingredient list? Wait the given ingredient list has “burro” but not the quantity except the 100ml alcohol for the dough.

Wait the ingredients are listed but quantities are in the steps:

The ingredients list mentions but ingredients quantities for the steps are in the preparation steps. Like for the dough, the user hasn’t given quantities for the dough’s components (e.g., how much egg yolks?), but the user’s instructions say to use the given context data. Since the user provided specific measurements for the glazes and such, need to include them.

So in the preparation steps:

For the chocolate glass, 300g sugar, 300g cocoa, etc. So when writing, the preparation steps must incorporate the quantities where provided.

Now putting it all together.

Intro paragraph should mention it’s from Messina, used for Carnival, now year-round. Describes as two-toned glazes, combo of sweet and bitter, scent of cedar/bergamote and vanilla? Or the text mentioned “odore di essenza di cedro (o bergamotto) e cioccolato vanigliato.” So in the intro, that’s important to highlight the scents: cedar or bergamot, and vanilla. The taste combination is sweet lemon and dark chocolate. The way it’s presented as a bicolore mound. Serve after the glazes set.

Now the steps in bullet list:

1. In a bowl, vigorously beat the egg yolks and 100ml of pure alcohol for desserts. Gradually mix in the “00” flour to form a smooth dough that leaves bowl walls.

Wait but the actual recipe has “alcool puro per dolci” 100ml. That’s part of the dough’s ingredients. So in the steps, the first steps mention the 100ml of alcohol.

Wait in the context’s pasta preparation: “In una terrina sbattere i tuorli d’uovo e l’alcool (100 ml puro) per dolci, then mix in farina until …”. So yes, need to include that quantity.

So step 1: In a bowl, vigorously beat the egg yolks and 100 ml of pure alcohol, gradually add flour 00 until you get a consistent dough that detaches from the sides.

Step 2: With hands, shape the dough into thin rods (7-10mm thick), slice into 2-cm pieces.

Step3: Fry in hot strutto (lardo) batches, turning to fry golden. Drain on paper.

Step4: For chocolate glaze: melt butter over low heat, add 300g sugar, cocoa sifted (300g?), vaniglia, water to get the right density.

Wait the exact steps for that glaze are:

Melt butter, add sugar, cacao (which is 300g each?), and a little water. So maybe in bullet points, the quantities must be specified: 300 g sugar, 300g cacao.

Step5: For lemon glaze: place 400g sugar in pan, melt until it starts to caramelise (filare – probably thread stage?), then move to bowl, gradually mix in whipped egg whites (how many? The context says “incorporarvi poco per volta gli albumi montati a neve”. So step requires beating egg whites into the caramelized sugar, then add lemon juice gradually.

Wait the provided preparation for lemon glase says: the 400g zucchero a velo. Wait in the given ingredients list: the lemon glaze’s ingredient is “400g zucchero a velo”. But the steps for lemon glassa:

“Versare lo zucchero (400g?) into a pan and heat low until it threads (arriva a filare), then remove and mix with whipped egg whites (albumi montati a neve) gradually. Mix with a spoon til soft glaze , then add lemon juice till thick.

Wait, so need to specify in steps exactly.

Also, for the egg whites used in lemon glaze, the ingredient list has “albumi”, but the context says to incorporate them montati a neve. So the step would be “Gently fold caramelized sugar into whipped egg whites until smooth”.

Hmm. Also, need make sure that all relevant quantities and procedures are in steps.

Then final step: divide fried dough into two portions, combine each with respective glazes, arrange side by side on plate into a mound. Let set for an hour.

Putting together the steps in order:

Steps in order:

Dough steps first, then glazes, then combining.

Now, also, the user said to use the context data, so must include all the necessary steps from the provided instructions.

I’ll draft the bullet points now:

1. In a bowl, vigorously whisk the egg yolks and 100ml of pure alcohol for desserts. Gradually incorporate 00 flout to form a smooth, pliable dough that comes away from bowl walls. (Uses albumi? No, it’s yolks.)

Wait no, the dough part uses only egg yolks, alcohol, flour. No egg whites here.

Steps for dough:

1. Beat the yolks and 100ml alcohol in a bowl. Add 00 flour gradually until dough forms.

2. shape into rods (7-10mm thick), slice into 2cm pieces.

3. Fry: fry in hot lard in batches, turning to golden, drain on paper.

Chocolate glassa step:

4. Melt butter (quantity? the provided method just says “schiogliere il burro and the rest” but the given glassa cioccolato instructions mention 300g of zucchero a velo and 300g cacao amaro. So:

4. Chocolate glaze: melt butter (how much butter? The original text says “sciogliere il burro eunire lo zucchero a velo (300g), cacao (300g), vaniglia, add water a filo. So perhaps:

4. In a pan over low heat, melt butter (quantity isn’t specified in the provided text? The given instructions for the glassa cioccolato steps: the recipe says “il burro” but no amount. Maybe leave the amount unspecified but use “some butter” or the user might consider it an ingredient from the provided data; theingredients list includes “burro” but didn’t specify quantity. Hmm, the original given data may not have quantities for butter. Hmm, but the user’s instruction says to use the given data. Since the original context didn’t specify burro quantity, perhaps omit, just say “melt the butter” and follow the steps as described. So the step would be:

4. In a pan over low flame, melt the butter, add 300g powdered sugar, 300g dark cocoa powder, a pinch of vanilla, and water (in a stream) until smooth.

Similarly for the lemon glassa step:

5. In a pan, caramelise 400g of powdered sugar over low heat until it starts to thread (filare). Then remove, gradually mix with egg whites whipped stiff, then add lemon juice until soft white glaze forms.

Wait the text says: “versare lo zucchero (400g zucchero a velo per limone) into the pan, heat till it starts to filare, transfer to bowl. Gradually mix in the whipped egg whites (what quantity? The preparation says “albumi montati a neve per la glassa al limone. So need to indicate in steps: beat egg whites until foamy/stiff? Not given, but the step is “incorporarvi poco per volta gli albumi montati a neve”, so first whip the egg whites, maybe in a step? Or is that implied?

Wait, looking back at the provided method: the lemon glaze says: “incorporarvi poco per volta gli albumi montati a neve”. So you have to have the albumi (egg whites) beaten into stiff peaks before adding to the sugar? Since the sugar is already caramelized, then incorporated the whipped whites (pre-whipped). But where’s the egg white quantity? Since the ingredient list includes “albumi”, but quantity isn’t given in the provided data. If the user’s given context doesn’t include the albumi quantity, perhaps it’s assumed or left as per needed (exactly as given).

Hmm, but following precisely the steps. Since the context didn’t give specifics on albumi quantity, maybe just follow the steps as in the provided text. So the instruction is to incorporate the egg whites as per the steps.

So step5 would be:

5. In a pan, heat 400g powdered sugar over low flame until caramel (can filare). Once done, add gradually to whipped egg whites, mix til smooth, add lemon juice.

Wait, no, exactly: the instruction says for lemon glassa:

Caramelize the sugar until filare (can form threads), then pour into a bowl. Then incorporate the albumi montati, mix in, then add lemon juice.

So step5: melt 400g of powdered sugar in pan over low flame until it starts to caramelize (can thread). Transfer to bowl. Gradually mixing in whipped egg whites (how much?), and lemon juice.

Wait, the user may not have the quantity for egg whites, so include as per the context. But since they aren’t listed, perhaps proceed as per instructions, perhaps the steps should read:

“melt 400g powdered sugar over low heat to caramelization point (filare), then gradually fold in stiffly whipped egg whites (albumi montati), then add lemon juice.”

Ah, but the egg whites amount isn’t listed, but it should be inferred for the Lemon glacè.

The user requires to use only the given info. So proceed as per the given text.

Now, moving to the steps in bullet points.

Need to ensure each step is clear without markdown, each as a bullet.

Now draft:

After intro paragraph (intro describes the dish’s origin, presentation with two colors and scents), taste combo, and serve after setting.

Now steps:

1. In a bowl, vigorously whisk the egg yolks and 100 ml of pure alcohol for desserts until smooth, then gradually mix in flour 00 to form a stiff dough that pulls away from bowl walls.

2. Hand-roll the dough into thin rods (7-10 mm thick) and cut into 2 cm segments.

3. Fry the pieces in hot lard over medium heat in batches, turning regularly until golden, then drain on paper towel.

4. For the chocolate glaze: melt butter in a saucepan over low heat, add 300g powdered sugar, 300g dark cocoa (sieved), a pinch vanilla extract, and slowly add water until right thickness.

Wait but the context says “un pizzico di vaniglia”, maybe as essence?

Wait the provided step for chocolate: “un pizzico di vaniglia” – so maybe vanilla extract or powder. Need to mention that.

Step 4: melt butter in a heatproof pan over low heat. Add 300g powdered sugar, 300g dark cocoa powder (sifted), a pinch vanilla extract, and a little water dripped to reach desired thickness.

5. To make the lemon glaze: place 400g powdered sugar in a pan, cook over low flame until it reaches a caramel state (threading). Remove and gradually combine with stiffly whipped egg whites until smooth, then stir in lemon juice gradually until desired firmness.

Wait:

Original: “Versare lo zucchero (400 g) into a pan, heat until filare. Move into a bowl, add gradually the whipped egg whites and lemon juice til soft and white.

Wait: the order is: caramelize the 400g sugar, then mix with the egg whites beaten into stiff peaks, then the lemon juice.

6. Divide the fried pieces equally. Mix one portion with the warm chocolate glaze, the other with lemon glaze.

7. Place the two glazed portions side by side on a plate forking a bicolored pile. Allow glazes to dry at least an hour before serving.

Need to check step 4’s order in the context says: “per la glassa al limone” recipe’s step: after caramelizing the sugar, then mix with the whites (albume) and then add lemon juice.

So also in the bullet points, the steps are:

For the chocolate: the step as described above.

Now, making sure each step is clear and uses different verbs and avoid repetitions.

Wait also, in the context’s steps for the lemon glacce, the user mentioned “incorporarvi poco per volta gli albumi montati a neve”, which means you have to mix the whipped albumi (egg whites) into the caramelized sugar. So the step might be to beat the egg whites until stiff peaks, then fold into the caramelized sugar.

Wait but in the context’s text it’s written:

“Per la glassa al limone: versare lo zucchero … until threads, then add the egg whites already beaten to stiff peaks.

The preparation states that in the lemon glassa step, the albume are incorporated as follows: you whip the albumi to stiff peaks first, then fold into the sugar caramel?

Yes, so the step should include making meringge? Or just “whip albumi to stiff peaks then incorporate into melted sugar”.

Therefore, step4 for lemon:

Step 4 (actually step5 in the bullet list):

In a pan melt 400g powdered sugar over low heat until it caramelizes and starts to filament. Gently mix with whisked egg whites and lemon juice (how much? The user’s provided text says “il succo dei limoni a filo” so add lemon juice gradually while mixing, until the right texture.)

So:

Step (bullets):

Yes.

Now, putting all together.

Also, the strutto needs to be used for frying, so step3 specifies frying in hot strutto.

The user's testo contesto also mentions "strutto q.b." (quantità bastevole) but specifies in method: "friggere in abbondante strutto…"

I need to specify "abundant lard"

Now, the final step is dividing the fried dough into two halves. Each gets one glass, then arrange on plate divided, let set.

Putting it all into a concise bullet list, using clear verbs and avoiding repetition.

Also, checking that all steps include key points without omitting anything from the provided info.

Also, glassa per limone uses lemons' juice (succo di limoni). The exact quantity not specified, but the context says "succo dei limoni a filo" so gradually adding.

Therefore the steps must include 'add lemon juice gradually'.

Now compiling all the steps into the bullet points:

Steps:

Wait that's the final assembly step.

Final bullet points:

Steps outline:

The full bullet steps would be (translated, in the bullet points list):

1. Beat egg yolks w/alcohol, add flour, mix to stiff dough.

2. Shape dough into rods, cut into 2cm.

3. Fry in hot lard batches, turning til golden, drain.

4. For chocolate glaze: melt butter on low heat, add 300g of sugar powder, 300g Cocoa, vanilla, then add water until right.

Wait the user's provided steps:

"For the chocolate glaze, "sciogliere il burro, eunire the sugar, cocoa, etc." The order is: melt the butter, then add sugar, cocoa, vanilla and water? Or is it all mixed as part of heating? Maybe repharase:

"Scaldare il burro (how much?), then add the 300g sugar, 300g cocoa, etc. The user's info says "sciogliere il burro e unire lo zucchero a velo (300g), cacao sifted, vaniglia pizzico, and water added to get the right density.

But the butter's ammount? The user hasn't listed it in the ingredients, but the preparation steps just says "sciogliere il burro" possibly assuming a small amount but the original text doesn't give it. Maybe just mention 'melt butter in a skillet', adding the other ingredients. But user provided data may not have the butter amount, so leave as "burro" as per the provided data, perhaps as much as needed.

Wait in the provided recipe for the chocolate glassa, the steps include burro. Need to include that.

The bullet point steps have to use the user's data. Because in the provided steps:

Original text for chocolate glassa:

"In un pentolino posto su fiamma bassa, sciogliere il burro, aggiungere lo zucchero a velo (300g), cacao setacciati, vaniglia, e acqua a filo.

So the chocolate glaze needs butter (quantity not given? so just say 'melt butter in a pan…)

Therefore the bullet step:

"4. 在a saucepan over low heat, melt butter, gradually add 300g powdered sugar, 300g dark cocoa(powdered), pinck of vanilla. Add water a little at a time until the glase is thick.

or

La ricetta Pignolata messinese è un dolce tipico di Messina, tradizionalmente associato al carnevale ma consumo anche fuori stagione. Si presenta come una montagnola colorata da due glasse: una bianca al limone e una scura al cioccolato, con sfumature aromatiche di cedro, bergamotto e cioccolato vanigliato. È un dessert croccante all’esterno con un nucleo morbido, spesso presentato in porzioni condivise che evidenziano 既 le contrasto tra i dolci assaggi.

• In una terrina, sbattere vigorosamente i tuorli d’uovo e 100 ml di alcool, Incorporare gradatamente la farina 00 fino a ottenere un impasto consistente che stacca dalle pareti.
• Modellasse l’impasta con mani per formare bastoncini sottili (7-10 mm). Tagliarne porzioni di 2 cm circa.
• Friggere a calro moderato in abbondante strutto, rimescolando spesso fino a una tonalatura dorata, cinciasugere su carta assorbente.
• Per la glassa al cioccolato: fondere burro bassa fiamma, Incorporarvi 300 g zucchero a velo, 300 g cacao amaro (setacciato), un pizzico di vaniglia, e acqua a filo fino ad ottenere una densità idonea.
• Preparate la glassa al limone: fondere 400 g zucchero a velo in una pentola finché non filò, poi incorporatearvi gli albumi montati a neve gradualmente, mescolare finché non si avrà una crema snaturata, aggiungere succo limone a filo.
• Spezzare i tocchetti fritti e scorrenti: una metà nella glassa al cioccolato tieppid, l’altre nella glassa al limone.
• Arreggarle in una montagnola doppio color su un piatto, lasciar asciugare per 1 ore.

Per maggiori dettagli o varianti vai alla ricetta completa.

Wait but I need to use the exact ingredients’ quantities as per the given data. Let me double-check quantity specification.

In the chocolate glaze, the preparation says: 300g zucchero, 300g cacao amaro. The step:

“For the chocolate glaze: melt the butter, add the Zucker, cacao, vanilage, and water togeth.

The lemon glassa: 400g zucchero, then egg whites and lemon juice.

In the list, the steps should include the amounts specified.

Thus the adjusted bulleted points incorporate the quantities like 300g, etc.

Also in the lemon step, the 400g sugar is heated to caramelize first before adding the whites?

Yes. So the lemon glassa’s steps are:

In a pan melt 400g zucchero a velo over low flame until it can be drawn into threads (thread forming). Then incorporate the whites beaten into stiff peaks and lemon juice.

So the steps:

• In una ciotola, battete vigorosamente i tuorli e l’alcool, incorporate la farina 00 formando un impasto liscio che stacca dalle pareti.
• Modellare l’impasto in bastoncini sottili (7-0 mm) e tagliarli in unità lunghe 2 cm.
• Fryerre le porzioni in pezzi in strutto caldo, mescolando spesso fino a doratura, quindi scolarre.
• Chocolate glaze: Fondere burro in pentolino, Incorporare 300g zucchero a velo, 300g cacao setacciato, vaniglia, e acqua gradualmente.
• Lemon glaze: Caramalizzare 400g zucchero in fiamma bassa fino ad arrivare al filand, poi incorporatei gli albumi montati a neve e succo di limone, mescolando bene.
• 分割成两 part of fried dough. mix half in the warm chocolate glaze, the other with lemon glaze.
• Arrangiate i due gruppi accanto su un piatto da portata formando una formazione a due colori, far asciugare per almeno 60 minuti.

Wait but need to use correct English. Actually the assistant’s previous attempt might have made translation errors. But the user wants it in Italian.

Wait no! The user wants the output in Italian. The final output must be in意大利语.

Wait user’s instructions: The user’s query says “Scrivi un testo strutturato per presentare una ricetta… ” so all must be in Italian. The previous bullet points should be in Italian.

Therefore, I must ensure all bullets are in Italian.

Here’s the final structured response:

Start with intro:

La ricetta Pignolata messinese è un dolce tipico di Messina, tradizionale per il carnevale ma apprezzato fuori stagione. Presente come montagnola bicolore con glasse al limone e al cioccolato, impreggnato di aroma di cedro, bergamotto e cioccolato vanigliato. Questo dessert ha una base croccante ricoperta di una coure glassa densa, ideale per degustarla in porzioni separate per apprezzarne i sapori contrast.

… then the bullets.

But must start correctly with the introductory paragraph in Italian:

La ricetta Pignolata messinese è un delice tipico della città di Messina, tradizionalmente legata al periodo del carnevale ma appreziata durante tutto I’anno. Si presenta come una montagnola di pezzi croccantessi, ricoperti da due glasse: una bianca al limone e una scura al cioccolato e cedro, con sfumature aromatiche di bergamotto e vaniglia. La combinazione tra il croccante esterno, glassa scura e accidi lementa fa di este un dessert inconfondible.

Wait the exact intro per requirements must start with the specified phrase and adhere to the guidelines.

The intro must start with ‘La ricetta Pignolata messinese…’, and include the key points on taste (bitter and citrus flavors, cedro essence etc), and its presentation style.

Now the UL steps in Italian:

• In una terrina, mescelle energicamente i uorli d’uo e 100 ml di alcool puro per dolci, poi aggiungi farina 00 gradualmentsin formarne un impaste denso e elastico, che non attacca alle pareti.
• Formare l’impasta in bastoncini sotili (7-10mm) e tagliarli in pezzi da 2cm.
• Cuocere le porzioni in strutto caldo (abbondante) a fuoco medio, rigirandole fino a doratura, scolare su carta assorbnte.
• Per la glassa al cioccolato: In una padella a fiamma bassa, fondere burro, Incorporare 300g zucchero a velo, 300g cacao amaro setaciato, vaniglia e acqua a fili per ottenere la densità idonea.
• Poi per glassa al limone: Caramelize 400g zucchero a velo finché non fila, incorporate Albumi montati a neve, mischiarar con succo di limone e mescola.
• Dividere i tocchetti fritti in due pazole uguali: mescolare la first half con la glassa al cioccolato tiepida, la second con quella al limone.
• Disposizione le due parte accanto su un piatto formando una montaggena bicolore e liscia, iene almeno un ora per solidificare prima di servirli.

Per maggiori dettagli o varianti vai alla ricetta completa.

Wait checking the steps again for accuracy:

The chocolate glaze step includes “add the butter, 300g sugar, 300g cocoa