Calabrian turdilli with wine
The Calabrian Turdilli cooked in wine "vinicuattu" are traditional Calabrian sweets for the Christmas holidays. They are called by different names, (crustuli, cannariculi). In the area of Cosenza this is an ancient recipe that has been handed down for generations. To make them, products of the earth are used. In any house in ancient times it was, good extra virgin olive oil, wine, flour and cooking wine to sweeten them. It is a poor dish but it is worth doing it to feel the taste of good and traditional things. On my table and in that of many Calabrian's for Christmas evening there is no shortage of Calabrian turdilli with wine. As an alternative to cooking wine they can be passed in hot honey or fig honey (if you are lucky enough to find it in the market, it is almost impossible given the long processing to obtain it). They can also be coated in chocolate and decorated with sprinkles for a more festive touch. they are usually enjoyed with sweet liqueurs.
Their name, turdilli, derives from the Greek and means “small”. They can also go by the names tordilli, turdiddri or turtiddi. In some parts of Calabria, they are referenced as crustuli or cannaricoli. According to legend, they were brought to Calabria by Brezio, son of Hercules and founder of the city of Cosenza.
Ingredients
750 gr of flour (to taste)300 ml full-bodied red wine200 ml extra virgin olive oilA pinch of saltA pinch of cinnamon1/2 liter of peanut oil for frying150 ml cooking wine colored sprinkles
Preparation
In a saucepan pour the wine, oil and salt, heat until almost boiling.Wait five minutes for it to cool and pour the flour little by little with the help of a fork or a hand whisk. Pass the dough on the pastry board and continue processing with your hands, if they are too soft add more flour, you have to get a soft dough that can be worked with your hands, but not too hard. Divide it into pieces, roll out loaves as big as the thumb, cut them about three cm long, with your fingers pass them into the tablet leaving the hollow as you do for gnocchi (this serves to cook them better). Pour the oil into a deep pan, wait until it is hot, put the turdilli inside a few at a time and cook them. The temperature should not be too high, but moderate (not having yeast they need slow cooking, inside they must be cooked and crumbly). Put them on absorbent paper to let them cool. Pour the cooking wine into a large pan and heat up, pour the turdilli into it, a few at a time, so that they absorb it well on all sides ("chi senturranu"). Place them in a tray and serve them, if you like sprinkle with confectioners. The Calabrian turdillos with wine, last for many days without going bad, indeed the more the days pass and the more they improve. If you do not have cooking wine, you can use fig or molasses honey or bee honey.
Buon Appetito!
The Calabrian Turdilli cooked in wine "vinicuattu" are traditional Calabrian sweets for the Christmas holidays. They are called by different names, (crustuli, cannariculi). In the area of Cosenza this is an ancient recipe that has been handed down for generations. To make them, products of the earth are used. In any house in ancient times it was, good extra virgin olive oil, wine, flour and cooking wine to sweeten them. It is a poor dish but it is worth doing it to feel the taste of good and traditional things. On my table and in that of many Calabrian's for Christmas evening there is no shortage of Calabrian turdilli with wine. As an alternative to cooking wine they can be passed in hot honey or fig honey (if you are lucky enough to find it in the market, it is almost impossible given the long processing to obtain it). They can also be coated in chocolate and decorated with sprinkles for a more festive touch. they are usually enjoyed with sweet liqueurs.
Their name, turdilli, derives from the Greek and means “small”. They can also go by the names tordilli, turdiddri or turtiddi. In some parts of Calabria, they are referenced as crustuli or cannaricoli. According to legend, they were brought to Calabria by Brezio, son of Hercules and founder of the city of Cosenza.
Ingredients
750 gr of flour (to taste)
300 ml full-bodied red wine
200 ml extra virgin olive oil
A pinch of salt
A pinch of cinnamon
1/2 liter of peanut oil for frying
150 ml cooking wine
colored sprinkles
Preparation
In a saucepan pour the wine, oil and salt, heat until almost boiling.
Wait five minutes for it to cool and pour the flour little by little with the help of a fork or a hand whisk. Pass the dough on the pastry board and continue processing with your hands, if they are too soft add more flour, you have to get a soft dough that can be worked with your hands, but not too hard. Divide it into pieces, roll out loaves as big as the thumb, cut them about three cm long, with your fingers pass them into the tablet leaving the hollow as you do for gnocchi (this serves to cook them better). Pour the oil into a deep pan, wait until it is hot, put the turdilli inside a few at a time and cook them. The temperature should not be too high, but moderate (not having yeast they need slow cooking, inside they must be cooked and crumbly). Put them on absorbent paper to let them cool. Pour the cooking wine into a large pan and heat up, pour the turdilli into it, a few at a time, so that they absorb it well on all sides ("chi senturranu"). Place them in a tray and serve them, if you like sprinkle with confectioners. The Calabrian turdillos with wine, last for many days without going bad, indeed the more the days pass and the more they improve. If you do not have cooking wine, you can use fig or molasses honey or bee honey.
Buon Appetito!
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