Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
in
Fritters
Ciarabaldoni o Panicocoli di San Nicola
Ciarabaldoni or Panicocoli di San Nicola (Umbrian sweet fritters, using no yeast, flavored with anise)
Originated from: Umbria, Italy
Occasion: Festa di San Nicola / St. Nicholas Day (Dec. 6th)
Contributed by: Recipe, taken from "Libro di Cucina" Italian Wikibooks

Printer Friendly Version

Ingredients

for 4 ciarabaldoni
4 eggs
4 tablespoons of oil
4 tablespoons of sugar
4 teaspoons anise [seeds]
4 shots (6 ounces) of anisette [liquer]
4 pinches of salt
flour as much as is needed

Ingredienti (Original Italian text)
per 4 ciarabaldoni
4 uova
4 cucchiai di olio
4 cucchiai di zucchero
4 cucchiaini di anice
4 bicchierini di mistra
4 pizzichi di sale
farina q.b.



Directions

Mix all ingredients and let the dough rest for 30 minutes.

Grease the pan with oil and heat it, pour a spoonful of batter and cook for two minutes.

Repeat until all the batter is used up.



Preparazione (Original Italian text)

Mescolare tutti gli ingredienti e lasciar riposare l'impasto per 30 minuti.

Ungere con l'olio lo stampo e farlo scaldare, versarvi un cucchiaio d'impasto e far cuocere per due minuti.

Ripetere l'operazione fino ad esaurimento della pastella.


Notes

Recipe, Italian Wikibooks. Photo: Mary Melfi.

Back to main list