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Ingredients Caragnoli**
Directions 1. In a mixing bowl beat eggs.
Notes All my adult life I assumed "caragnoli" fritters were shaped as half-bows as that was how my mother made them each Christmas. It never occurred to me that they could be presented in any other shape. In the past year or so I learned that not only do "caragnoli" come in different forms, but that the name itself may refer to different styles of fried pastries -- what's a "caragnole" in one town is not necessarily a "caragnole" in another town. It seems, according to my mother, that in Casacalenda, Molise, "caragnoli" were shaped in the form of rose wheels. However, when she immigrated to Canada in the late 1950s she saw other Italians doing their fritters as half-bows and so she decided that was the way to do them, as that shape was easier to get right. Now, the story would end there, except my aunt who lives in Hamilton, does not agree with my mother. She believes that in Casacalenda, Molise the "caragonli" were shaped in the form of a spiral. When she was a little girl in the 1930s her mother made them in this form. Now, my mother's own mother, my grandmother, Nonna Zeppe, never made "caragnoli" in the 1930s as sugar was expensive, and therefore avoided doing most sweets. Nonetheless, my mother remembers that in the early 1950s her mother-in-law, my paternal grandmother, Nonna Assunta, made rose-wheeled shaped "caragnoli." So it's hard to say if rose-wheeled "caragnoli" only became popular after World War II or if they were also popular prior to it. My aunt believes one thing, my mother another. All I can know for sure is that in Montreal, Canada my mother, along with my late aunts, Zia Teresa and Zia Nunziatina, presented their fritters as half-bows. The information that the recipe for "caragnoli" had been modified in North America came as a bit of a shock to me. I had always assumed the food I ate as a child was what my mother also ate as a child -- meaning that it was "traditional" and went way back. Actually, it now seems that the "caragnoli" recipe was just one of many that had been modified. Most of the so-called "traditional" recipes I had grown up were not the real thing.... The first thing that was changed was the type of fat used. In Italy olive oil was generally used to make fritters and biscotti. Lard was sometimes used, but as it was a lot more expensive than olive oil, it was reserved for special kinds of sweets (e.g. tarts). The second thing that was changed was how the fried foods were sweetened. Prior to World War II icing sugar was unknown (or unavailable) in the countryside, so obviously it was not used to "dust" fritters. Honey was used, but honey was expensive, so generally speaking, the poor had to use regular table sugar to dust their fritters. In Canada icing sugar was cheap, so, of course, cooks dusted their fritters with it. Also, in Italy, prior to World War II, most foods, including sweets, were fried. In Canada most cooks took to "baking." In addition, baking powder was added to a lot of dough recipes that didn't originally call for it. Obviously, in Italy, prior to World War II, cooks living in the countryside, had no choice but to use a rolling pin to roll out their dough as there were no pasta makers. In North America pasta markers were found in most Italian households -- well, they were, by the late 1960s. The list of modifications goes on and on. Everyone ended up with their own personalized take on "traditional" recipes. For example, for the caragnoli dough recipe my late aunt, Zia Teresa, used: 4 eggs, 4 handfuls of flour, 4 tablespoons sugar, 4 tablespoons oil and 1 teaspoon Magic baking powder. Of course, what my aunt defined as "4 handfuls of flour" remains a mystery. My aunt Zia Rosina uses less sugar and fewer eggs, I believe. So if one has hit the big 50 and is still lucky enough to have one's mother around, one should really make it a point to write down her "traditional" recipes, as it's unlikely anyone else (Even one's relatives!) will be able to provide you with them. Sure there are places one can get information and they're a good place to start. Here is what Italian-language Wikipedia says about caragnoli: "I caragnoli insieme alle rosacatarre, sono dolci tipici del basso Molise, preparati per le festivit? Natalizie e per Carnevale il cui impasto a base di farina, uova ed olio viene avvolto a forma di elica e fritto, quindi ricoperto di miele...... In English (machine translation by Google): Caragnoli along with rosacatarre, are typical of the low Molise, prepared for the festive Christmas and Carnival, whose dough made of flour, eggs and oil is wrapped in the shape of a helix and fried, then covered with honey...." P.S. The Italian Wikipedia has the following text on this fritter: "Le rosacatarre o rosachitarre sono dolci tipici Molisani, preparati per le festività Natalizie insieme ai Caragnoli. Il nome deriva dalla forma: si tratta di strisce di pasta a base di farina, uova ed olio che vengono avvolte su se stesse ad imitare i petali della rosa, quindi vengono fritte e intinte nel miele bollita (od in alcune cucine una mescola di miele ed acqua, per un sapore meno zuccherato)." Machine google translation:" The rosacatarre or rosachitarre are sweets Molise, prepared for the Christmas holidays together with Caragnoli. The name comes from the shape: it is strips of dough made of flour, eggs and oil which are wound onto themselves to imitate the petals of the rose, then they are fried and dipped in honey boiled (or in some kitchens a mixture of honey and water, for a less sweet flavor).".....Photo: Mary Melfi. |