I was terrified of adding this recipe when I was researching, writing and editing the book Spanish Village Cooking – Recetas del Campo, the cookery book for the small village of La Murta here in Murcia, Spain.
Because every family in La Murta has their own special way of making this dessert, everyone makes it slightly differently and everyone’s recipe is the best! When the book was published and people started to buy it and read it I was getting comments about how this recipe was “wrong”, “we don’t make it like that”, “we add more honey/lemon/flour…”
I knew it!
I adore nuegos, they are utterly delicious. Every recipe I’ve tasted (and I’ve tasted quite a lot in the name of research!) I’ve loved. Whether the juice is sweeter, or the balls are softer, or they are served warm or cold, I love them all! Well done La Murta for making such a scrummy dish.
At the end of most family gatherings and fiestas in La Murta someone will produce a huge pan of nuegos and share them out. It’s not a party without nuegos.
They freeze really well. Freeze the fried balls before adding the juice, then when you want to eat them, defrost, make up the juice and allow them to marinade for an hour or two.
This recipe was contributed by Antonia Noguera Rojo from La Murta.
Allegedly they make this dessert in Covera too, but I’m reliably informed that this really is a La Murta dish!
Who am I to argue?
Spanish Village Cooking – Recetas del Campo… Over 150 simple, family recipes from a rural village in Spain… Enjoy over 150 simple, family recipes from a small village in Murcia. These recipes have been handed down through generations, grandmother to mother to daughter, making use of local, homegrown ingredients and traditional cooking methods. The chefs of La Murta generously share their secrets, so you can enjoy fresh, Spanish food from the heart of the Sierra del Carrascoy.
This book is in English & Spanish, in Print & in Kindle editions.
Get the book from the Fiesta Committee in La Murta or from Amazon from www.NativeSpain.com