Scauratielli
Scauratielli or scauratieddi is a delicious dessert recipe that is a favorite among children and adults in the Campanian inland. All you need to do is watch Antonietta Rotondo, of the Terre di Conca agriturismo (working farm/culinary center/ongoing organic food extravaganza..yes an Italian Note coming soon). You’ll be hard pressed to see her with anything but a smile on her face as she prepares any regional dish of delicacy in general, and this recipe specifically:
Ingredients for 10 people:
1/2 liter of water
500 gr. flour
(This recipe can be made with more or less flour and water as long as they are used in equal amounts)
a pinch of salt
½ glass of marsala, port or strong wine
1 clove
1 stick of cinnamon
Grated rinds of 1/2 lemon and 1 orange
40 gr of sugar (optional)
Place all the liquid ingredients, sugar, citrus rinds, clove and cinnamon in a pan and bring to a boil for 2/3 minutes in order to fully release the flavours. Remove from the heat and slowly add the flour and salt, mix lightly and turn onto a wooden board. Mash out any lumps with a fork or pestle and then kneed the dough until soft.
Take a small amount of pastry and roll into lengths of 10cm and 1 cm in diameter. You might want to moisten your hands with a little oil to avoid the dough from sticking. Shape into the characteristic form (the two ends crossing over in the middle to form a loop…see fotos).
Fill a deep pan with oil and bring to a boil. Deep fry the raw scauratielli for 2/3 minutes and drain well on paper towels.
Fill a separate bowl with a mixture of sugar and cinnamon powder. Dip the hot pastry into this mixture and serve on a bed of lemon leaves.
Recipe by Antonietta Rotondo for Terre di Conca
This entry was posted on Monday, May 26th, 2008 at 10:09 am and is filed under Articles, Berardino Lombardo, Cooking School, Food, Italian Notebook, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.