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Lucani  Basilicata cannariculi
Cannariculi (Lucani ring-shaped fried pastry dough using flour, sugar, lard and eggs)
Originated from: Basilicata, Italy
Occasion: Christmas holidays and Carnival
Contributed by: Mary Melfi

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For the dough
1 Kg. (about 2 pounds) flour
200 gr (about 7 ounces) sugar
100 g (about 3 1/2 ounces)lard
6 eggs
2 teaspoons baking powder
A pinch of salt
1 teaspoon anise extract (optional)

For deep frying

For decoration
Honey, warmed up (optional)
icing sugar or multi-colored sprinkles


o Work the dough ingredients into a fine malleable dough.

o Knead until the dough is smooth and glossy.

o Roll out the dough and then cut into donut-shaped rings -- about 2 inches (6 cm) wide.

o Heat up the lard.

o Fry the rings in the lard.

o Drain the rings on kitchen paper towels. Cool.

o Warm up some honey.

o Drizzle some honey on the rings (Optional.).

o Decorate with sprinkles (Optional.).

o Before serving dust with icing sugar (Optional).


Supposedly this is how cannariculi are done in the Basiticata region. As I got this information from Italian cooking internet sites, I can't be 100 per cent sure this is correct. In any case, these round-shaped fritters seem specific to this area.... Photo: Mary Melfi.

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