It is a typical dessert of Puglia and it is prepared the days before Easter: a donut of pastry with a thousand colors, which contains whole eggs in the dough
There are many desserts prepared traditionally in various Italian cities on the occasion of Easter. Cakes, pancakes, taralli, are all part of a popular culture, handed down from generation to generation, and which is still respected in many cities, especially in southern Italy, where culinary traditions are most felt. In the province of Foggia, in particular, it is cooked Scarcella, also known as "scariella" or "corruccolo", a dough based on shortcrust pastry, which is often given the round shape (scarcella means "donut"), which is then covered by a white icing decorated with gcolored ranella, confetti or chocolate flakes, for a very festive setting. It can also have different forms, of bunny, dove or basket, everyone indulges himself as he prefers!
Scarcella: the eggs are whole and firm
A special feature of Scarcella is the fact that they are inserted into the dough eggs with the shell, firm. In many cases they also come decorated with food coloring, to make the dessert even more inviting and appetizing.
Not one but many recipes
As with any traditional dish, there are also Scarcelle dishes many recipes, it could be said that every family has its own, with small variations compared to that considered "original". Who for example puts colored grains as decoration, or confetti or almond flakes. Or those in the dough use half butter and half oil. Each version is the result of reinterpretations made over time and jealously guarded by everyone. Here is our recipe, compare it with yours!
The Scarcella recipe
Ingredients
300 g flour 00, 110 g sugar, 1 egg and 1 yolk, 1/2 sachet of yeast, 75 ml oil, 75 ml milk, grated rind of an untreated lemon, 4 hard-boiled eggs with the shell to be inserted into the dough
For the icing
200 g icing sugar, 1 egg white, chocolate flakes or sugared almonds, a teaspoon of lemon juice
Method
Make a fountain with the flour and add the sugar, baking powder, grated lemon rind and oil. Start kneading and then add the egg, the yolk and the milk. Work the dough well to prevent lumps from forming. divide it in three parts that you will weave together and then you will close like a donut. Knead the dough directly on a baking sheet covered with parchment paper, so that you can then bake it directly without moving it. Set in the dough, at a regular distance, 4 boiled eggs, and bake at 180 degrees for 45 minutes. Before removing the Scarcella, check that its surface is golden.
For the icing
whisk the egg white until stiff, add the lemon juice and gradually add the icing sugar. Pour the icing on your Scarcella alone when it has cooled down, and then decorated with grains, confetti or chocolate. Act quickly because the icing solidifies in a short time and then you could no longer finish the decoration.
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