Ingredients
For the pastry dough
Fine flour
Lard
4 Eggs
Salt
Water
For filling
Sugar
Ricotta
Egg yolks
oil for frying
Directions
Make a dough using 4 eggs, lard, sugar, fine flour and water.
Cut into small rounds.
Make the filling using ricotta, sugar and egg yolks.
Place the filling in the middle of the rounds.
Fold over, close the edges.
Fry until golden.
Original text using Neapolitan dialect
Cauzuncielli fritti, co la pasta, e la mbotiunatura doce
Piglia miezo ruotolo de sciore fino, miezo quarto de zuccaro scuro, miezo quarto de nzogna, quatt ova, no poco de sale, e no pocorillo d'acqua fresca, e impastarraje ogne ncosa; fatta la pasta ne stiennarraje na pettola co la laniaturo, e farraje tanta pesselle no poco chiu peccerelle de chelle di li cuzuncielli de coppa, e li imbottune, ncioe, se li buo fa co caso, e ova sbuttute doce, nce miette no poco de zuccaro, o pure li puo fa pure de recotta co zuccaro, e rossa d'ova; si pol li buo fa de sceroppata, nce miette l'amre, ne o la pecocata, li chiudi buoni, e li frarraje.
Notes
The recipe in this entry was taken from the book, "Cucina Teorico-Pratica" by Ippolito Cavalcanti (Naples: Di G. Palma, 1839). For the complete copyright-free Italian cookbook visit www.archive.org.... P.S. This recipe is very similar to Molise's famous fiadone, except these pastry pockets are fried, rather than baked. In Molise sweet ricotta fiadone are traditionally made for the Easter holidays, I suspect cauzuncielli are also an Easter treat, though Cavalcanti does not indicate this in his text. In any case, I tried the recipe and found it easy to do and enjoy. Comments and photo: Mary Melfi. |
