Chillironi
From
Oriolo, Cosenza.
5 tsp Finochio
1 Doz
(12) Eggs
7 level Cups Flour
2Tbs Shortening
2 tsp Pepper
4 1/2 tsp
Salt
2 tbs Olive or other Oil
Work your dough while adding ingredients.
Cut strips and roll out to 1/2" diameter too 1" diameter thickness (or to
desired size) appx 6 inches in length. Cross and pinch together on ends .
Finished product should resemble a Pretzel. Preheat your oven to 400 degrees F.
In a large pot, bring 4 quarts of water to a boil. Drop into the boiling water
for 30 seconds, remove with a slotted spoon and place each on a greased baking
sheet. Bake for 1/2 hour or longer untill golden brown. --
Jim Frega-Youngstown Ohio
Taralle
from Roseta, Cosenza
3
C flour
1 pinch sugar
1/2 C red table wine
1 Tbls salt
1/4 C
extra-virgin olive or other oil
4 Tbls freshly ground pepper
1/2 C
grated cheese (Parmasan)
1/4 C sliced, blanched almonds
2 Tbls fresh
rosemary leaves , chopped
Mix flour, sugar, wine, salt and oil to form a
soft dough. On a floured board, knead lightly until dough is firm. Covered with
a towel or plastic wrap and let stand for 15-20 minutes. Roll out and cut strips
which will be Rolled into a 1/2 inch thick rope, cross ends and press together
to form into a pretzel shape. Preheat your oven to 400 degrees F. In alarge pot,
bring 4 quarts of water to a boil. Drop into the boiling water for 30 seconds,
remove with a slotted spoon and place each on a greased baking sheet. Bake for
1/2 hour or longer untill golden brown. --
Tom LaCassa -St Paul MN:
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cookbook::
Email: glilli@aol.com