Trying a new pasta every Sunday, first time doing Amatriciana. Probably needed a little more peperoncino but delish 🤤

I ended up pulling some of the sage off.

Hi all! My soon-to-be hubby and I are combining traditions for our teeny tiny wedding this coming Saturday. His grandmother (not Italian) used to make spiced peaches for holidays, mine (Italian af) used to make struffoli for ours. We decided to blend the two and make spiced peach syrup to coat the struffoli instead of honey for favors for our guests I brought a nice, deep cast iron pan/pot into the relationship, and what do I get in return? An electric stovetop instead of gas burning. How do I survive?

Lol but seriously- does anyone have tips on heating the oil in the pot well on electric? Been playing around with the temperature and size of the struffoli and ordinarily I’m much better at timing them to perfection. This has thrown a monkey-wrench into my struffoli frying abilities.

Thanks for the help in advance!

PS: I am only looking to fry the dough in the cast iron, NOT make the reduction/peaches in it as well!