Today we have a guset post from Ferdinando Guade. He is contributing a sweet that is typical of his region in southern Italy. It's not something that I have ever eaten but now is the time to give something new a try.
SANNACCHIUDERE (porcidduzzi)
This is an unusual name for a dessert but all is explained below.
There are two legends associated with this name: one is that a poor mother, as Christmas approached, wanted to prepare some sweets for her children, but she had at home a few ingredients. She only had flour, oil and honey. So she kneaded the flour with water and a little oil, then cut the dough into very small pieces, fried them and then dipped them in honey. The children were attracted by the sweets and they began to eat them all. The mother, fearing that there would be none left for the husband when he returned from work, locked the children in the cupboard, saying, “Chiste s’hanne a cchiudere pe le fa acchià à attanete” (These should be closed so that there will be some left for your father can eat.)
The other legend only changes the ending: the mother, to stop children from eating the candy, told them that the cakes were a 'bit open' and the had to wait until Christmas because … so that they would close.
RECIPE
4 tablespoons of sugar
1 pinch of salt
2 packets of baking powder
2 packets of vanilla
150 gr. seed oil
white wine to taste slightly warmed
Honey
How to make them
How to make them
Put the flour on the work surface. Make a well in the centre and in it put the oil, salt, baking powder and begin to knead, slowly adding the warm white wine, until the dough is elastic and no longer sticky.
Take a little dough and make the thin sausages with a diameter of 2 cm.
Then cut them into pieces and press with your finger on a gnocchi ridger or the back of a fork or a grater. This is to create ridges on the surface so that more honey will stick to the little balls.
Fry these pieces (sanacchiudere) in hot oil until golden brown, Remove from the oil, and allow them cool.
Heat the honey. If it is too thick, add some water. Pour over the little cakes and mix.
Once cool, sprinkle with colored vermicelli if you have them (anesine) .
This recipe is a modern version, because once there was no baking powder, and then they were a bit 'hard.SANNACCHIUDERE (porcidduzzi)
Take a little dough and make the thin sausages with a diameter of 2 cm.
Then cut them into pieces and press with your finger on a gnocchi ridger or the back of a fork or a grater. This is to create ridges on the surface so that more honey will stick to the little balls.
Fry these pieces (sanacchiudere) in hot oil until golden brown, Remove from the oil, and allow them cool.
Heat the honey. If it is too thick, add some water. Pour over the little cakes and mix.
Once cool, sprinkle with colored vermicelli if you have them (anesine) .
This recipe is a modern version, because once there was no baking powder, and then they were a bit 'hard.SANNACCHIUDERE (porcidduzzi)
Italian version.
IL NOME
Per l’origine del nome si conoscono due leggende:la prima racconta che una mamma molto povera, avvicinandosi il Natale,voleva preparare dei dolcetti per i suoi bambini, ma aveva in casa pochi ingredienti, molto semplici: farina, olio, miele. Impastò la farina con l’acqua e un po’ di olio, poi tagliò l’impasto a pezzi molto piccoli, li mise a friggere e infine li immerse nel miele. I bambini, attratti dai dolcetti, cominciarono a mangiarli uno dopo l’altro ma la mamma, temendo che non ne sarebbero rimasti per il marito che doveva tornare dal lavoro, li chiuse a chiave nella credenza dicendo: “Chiste s’hanne a cchiudere pe le fa acchià à attanete” (Questi si devono chiudere per farli mangiare a vostro padre).
L’altra leggenda modifica soltanto il finale: la mamma, per frenare i bambini che volevano mangiare i dolcetti, disse loro che i dolci, erano un po’ aperti e bisognava aspettare fino a Natale perché… s’hanne a cchiudere!
LA RICETTA
HYPERLINK "http://www.caserecci.com/legumi-farina/farina/farina-di-semola" Kg. Di farina 00
4 cucchiai di zucchero
1 pizzico di sale
2 bustine di lievito per dolci
2 bustine di vanillina
HYPERLINK "http://www.caserecci.com/olio-extra-vergine-oliva"100 gr. di olio Extra vergine di oliva
150 gr. di olio di semi
HYPERLINK "http://www.caserecci.com/monelli-bianco"vino bianco quanto basta
Miele
Sul piano da lavoro mettere la farina a fontana, al centro l’olio, il sale, il lievito e cominciare ad impastare, aggiungendo pian piano il vino bianco tiepido, fino ad ottenere un impasto elastico e non appiccicoso. Quindi prendere un pò di impasto e fare dei bastoncini del diametro di cm.2 i, tagliarli quindi a tocchetti, che verranno passati, facendo pressione con un dito,sullo strumento che si usa per rigare gli gnocchi o sul retro di una forchetta o di una grattugia.Friggere questi tocchetti (sanacchiudere), in abbondante olio caldo e lasciarli raffreddare. Riscaldare il miele, se troppo denso, con mezzo bicchiere di acqua, immergere i dolcetti e mescolare. Una volta freddi, cospargere con palline colorate (anesine). Questa ricetta è una versione moderna, perché una volta non esisteva il lievito per dolci e quindi non si metteva, ma venivano un po’ duri.
HYPERLINK "http://blog.giallozafferano.it/cuinalory/wp-content/uploads/2011/12/sanacchiuddi-004.jpg"
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