Turdilli Calabresi: A Southern Italian Christmas Cookie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 c. of all-purpose flour
1 tsp. baking powder
½ c. of canola or olive oil
1 c. Rosé wine (or any sweet wine that you prefer)
2 large eggs
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Directions: |
Directions:Start by cracking two eggs into a deep bowl. Beat the eggs for 10-15 seconds with a fork or a whisk. Then, add the oil and wine. Continue to blend the wet ingredients until cohesive.
Add the baking power to the wet mixture. Then, start to combine the flour one cup at a time. Mix the ingredients until each cup of flour is well incorporated. After, take the now-formed dough out of the bowl and place it on a stable wooden surface. Knead the dough into a ball that is pliable and smooth.
Next, roll the dough into inch thick logs that are about 10-12 inches in length. Cut each log into 1 1/2 inch pieces. Each log should yield 8-10 pieces of turdilli depending on how you cut them. You are looking for large gnocchi-like shapes.
Take each piece and roll it over the backside of a fork to imprint grooves. The grooves will allow the honey to soak into each piece. We use a basket referred to in Italian as a setaccio or crivello and in our dialect as ‘u crivu. The basket is specifically used to make grooves in cookie and pasta doughs.
If frying the turdilli: Empty oil into a deep pot. The oil should come halfway up the pot. Heat the oil on medium to high heat until the oil starts to bubble on the sides. Test the oil by carefully placing one piece of dough into the oil. To do so safely, you can lower the piece of dough into the oil with a slotted spoon or a spider strainer. The piece of dough should float and become a dark golden-brown. After the test piece, adjust the heat as necessary. Depending on the size of the pot, add 4 or 5 pieces of dough at a time. The most important thing when frying the turdilli pieces is to not crowd the pan. Fry them until they have that dark golden-brown color. The length of frying time depends on the pot, the oil used, and the heat applied. Then, remove the turdilli with a slotted spoon and place onto paper towel.
If baking the turdilli: Preheat the oven to 350º. Line a cookie sheet with parchment paper, and then place the turdilli pieces in rows on the cookie sheet. Bake in the oven for 15-20 minutes or, until they turn dark golden-brown. Remove from the oven and place the turdilli on paper towel or a cookie rack to cool.
As the turdilli are cooling, heat 16 oz. of honey in a saucepan on medium to high heat. As the honey starts to liquify and bubble, turn the heat down to low. Place the turdilli into the pan. Depending on the depth of the pan, you can add 4-5 pieces at a time. Mix the turdilli in the honey with a slotted spoon. The turdilli should be coated in honey. After, take them out and place on a cooling rack. Place wax paper underneath the cooling rack to catch the excess honey.
This cookie is best when eaten fresh but can be stored for a few days. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This recipe has served our family for multiple generations and across multiple continents from the Province of Cosenza, Calabria, all the way to McHenry County. This recipe, which we make for Christmas, binds the generations and keeps alive our cultural inheritance across time and place.
Of course, the cookie has taken on a life of its own here in the United States. For example, the cookie is traditionally fried, but here in the United States we have adapted the cookie to be baked in the oven. Many versions of this recipe exist and they are typically held tightly by families. We hope, however, that you enjoy this cookie as much as we do and incorporate it into your own festive and cultural traditions.
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