At our home, it's not Christmas without the traditional Scrippelle Abruzzesi.
At the request of my blog readers, here is the recipe for Scrippelle.
Good scrippelle must be light and airy inside (not doughy). In order to have light and airy scrippelle, the dough must be worked well.
In my childhood, homemakers worked the dough by hand inside a rectangular wooden vat (la misolle). What a job! Today, thanks to a good mixer and dough hook, the job is much easier.
Ingredients
1 kilo (approx. 2 lbs. and 4 oz.) of flour
At the request of my blog readers, here is the recipe for Scrippelle.
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| Scrippelle sugared and ready to eat All photos - Copyright - La Casa e Il Giardino |
Good scrippelle must be light and airy inside (not doughy). In order to have light and airy scrippelle, the dough must be worked well.
In my childhood, homemakers worked the dough by hand inside a rectangular wooden vat (la misolle). What a job! Today, thanks to a good mixer and dough hook, the job is much easier.
Ingredients
1 kilo (approx. 2 lbs. and 4 oz.) of flour
50 grams (2 oz.) of fresh yeast (I buy it from the bakery - or pizzeria)
2 eggs
2 potatoes, boiled and riced
32 oz. tepid or lukewarm water (approx.)
3 quarts vegetable oil for frying
3 quarts vegetable oil for frying
Boil the potatoes and rice them. Melt the yeast well into the tepid or lukewarm water. Place flour in a very large bowl. Mix in the eggs and potatoes. Add water a little at a time. Consistency of dough should be soft and elastic but not watery. The dough should be well worked. Place a batch of dough in the mixer bowl and work it well with a dough hook (10 minutes). Remove the worked dough and place into a very large pot. Add another batch and so on until all the dough is finished. Place the worked dough in a warm spot, cover it and let it rise.
Note: Dough should not be too watery or too dry as it makes a difference in the results.
With your fingers take a little dough, the size of an egg, and stretch it over the hot oil very slowly. (It's an art - it takes practice). If you have trouble doing the long scrippelle, you can take a short cut. Grab spoonfuls of dough and drop them into the hot oil. Fry until golden.
Place fried dough on absorbent paper and add granulated sugar.
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| Dough doubled in size |
The dough should double in size within an hour or so. In the meantime, place the vegetable oil in a deep roaster over a burner. Heat oil until it gets very hot over medium heat.
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| Stretch and hold |
With your fingers take a little dough, the size of an egg, and stretch it over the hot oil very slowly. (It's an art - it takes practice). If you have trouble doing the long scrippelle, you can take a short cut. Grab spoonfuls of dough and drop them into the hot oil. Fry until golden.
Place fried dough on absorbent paper and add granulated sugar.
My grandson just said they look like the world's biggest Cheestos. Too funny.
ReplyDeleteI do not know what Cheestos are but thank you for commenting.
DeletePer me che vivo in Abruzzo da 20 anni sono una piacevole conoscenza.
ReplyDeleteDirei che ti sono venute benissimo!!!
ciao loredana
Grazie. Apprezzo complimenti da una Abruzzese.
Deleteciao Elisa
Thank you so much for sharing this recipe. I am going to try it this weekend so I will let you know if I take the "shortcut" or not. I can already smell them sizzling in the oil,....
ReplyDeleteSusan
Looking forward to the results. Good Luck!
DeleteThese came out wonderfull. The aromas and taste brought back so many great memories. I made some into long fingers and some into small balls. We liked the long fingers better, more crispy outside. Thank you so much for sharing this recipe.
ReplyDeleteSusan
My pleasure, Susan.
Delete