Tag: Calabrian

Calabrian Christmas desserts, a triumph of goodness in 3 recipes – Italian cuisine reinvented by Gordon Ramsay

In Calabrian Christmas desserts the protagonists are them: raisins, figs, dried fruit, citrus fruits, cooked wine and much more honey. These are some of the main ingredients with which the Christmas sweets from Calabria. Like any self-respecting typical dish, even in this case the recipes vary slightly from country to country and even from family to family. But not the tradition: that always remains the same. And so on the holiday tables of Christmas in Calabria cannot be missing mostacciolii petrals or the pitta ‘nclosed or pitta ‘mpigliatato name just a few.

Calabrian Christmas sweets

The mostaccioli

From weddings to baptisms up to Christmasi mostaccioli in Calabria they have always been synonymous with celebration. Made with simple ingredients, they are famous for their hard consistency and why they keep for a long time.

Ingredients

500 g of Flour 00
500 g of wildflower honey
10 g of yeast powder for sweets
3 yolks of egg

Method

Once the flour has been sifted into a bowl, add the yeasti yolks and a part of honey. At this point mix the ingredients, add the remaining part of honey and mix everything together.
Transfer the mass on a pastry boarddivide it into equal parts of approximately 100 grams each and shape into a loaf or according to the preferred form.
Arrange the mostaccioli on a baking tray covered with baking paper and bake at 180° for 35-40 minutes. Once baked, brush them still warm with honey and decorate them with gods colored sweets.

The petrals

TO Reggio Calabria they really can’t be missed at Christmas: they are the petralssmall shortcrust pastry crescents with a dessert dried fruit based filling.

Ingredients

For the dough

500 g of Flour
3 egg
200 g of sugar
100 g of butter
half a sachet of yeast
half a sachet of vanilla
grated zest of a lemon.

For the filling (which should be prepared two days in advance)

250 g of dried figs
140 g of almonds
100 g of nuts
100 g of raisins
cinnamon
the peel of one orange and of a mandarin
coffee
cooked wine
2 tablespoons of bitter cocoa

For the decoration: a egg And sugars colourful.

Method

On a pastry board, make a well with the flour sifted with the yeast. Place the eggs in the center, start mixing and gradually add the sugar, vanilla and grated lemon zest.
Mix everything together to form a homogeneous mixturewrap it in cling film and let it rest in the fridge for half an hour.
In the meantime, chop the figsput them in a bowl, pour a cup of sweetened coffeeThe wine cooked and let them soften.
Also chop the walnuts, almonds, orange and mandarin peel. Add the raisins, a pinch of cinnamon and the bitter cocoa to this mixture. Mix and leave to rest in the refrigerator.
On a pastry board, roll out one thin sheet of shortcrust pastry from which to derive gods 10 centimeter discs in diameter. Place a spoonful of filling on half of each and close the other half. When all the crescents are ready, bake at 180° for approximately 10 minutes. Once baked, brush the surface with beaten egg and decorate with colored sugar balls.

Pitta ‘impigliata o ‘nchiusa

Another typical Calabrian dessert that is prepared in Christmas it’s at Easter and the pitta ‘mpigliataoriginally from San Giovanni in Fiore and very widespread throughout the province of Cosenza. In that of Catanzaro it is known, instead, by the name of pitta ‘nclosed. Even in this case it is one puff pastry filled with a filling of dried fruit and honey.

Ingredients

For pasta

500 g of Flour 00,
2 egg
100ml of extra virgin olive oil
100ml of wine Sweet
100 ml of freshly squeezed juice orange Sweet
2 tablespoons of sugar
a small glass of Vermouth
cinnamon
the peel of aorange
a sachet of yeast in powder
a pinch of salt.

For the stuffing

250 g of honey
200 g of kernels nuts
200 g of sultanas
60 g of pine nuts
a pinch of nails of carnation in powder
one of cinnamon
the grated zest of aorange
one of lemon
a small glass of Vermouth

Petrali recipe, Calabrian Christmas sweets – Italian Cuisine

Ingredients for the shortcrust pastry

250 g flour
75 g sugar
75 g lard
3 small egg yolks
vanilla
salt
lemon

Ingredients for the FILLING

175 g dried figs
125 g mulled wine
75 g toasted almonds
150 g walnut kernels
1/2 orange
1/2 tangerine
honey
cocoa
cinnamon
cloves powder

Duration: 2 h

Level: Medium

Doses: 15 pieces

FOR THE STUFFING
Pour the wine in a bowl and season with a pinch of cinnamon, a pinch of powdered cloves, honey and cocoa.
Chop dried figs, toasted almonds and walnuts, grate the orange and mandarin peel and add everything to the wine. Let it rest for 24 hours, covered in the refrigerator.
Transfer all in a saucepan and cook over low heat, stirring constantly, for about 30 minutes, or until the mixture has thickened. Let it cool down.

FOR THE SHORTBREAD
Knead flour with sugar, lard and egg yolks, perfume it with the grated rind of a lemon and the grated seeds of half a vanilla pod. Let the dough rest in the refrigerator for 30 minutes.
Roll it out then in a thin layer and cut out disks of about 10 cm in diameter and close by folding the disk into a crescent; alternatively, place the filling on a portion of the pastry, overlap another portion of the pastry and then cut out with a pastry cutter of the shape you prefer, closing the edges at the same time.
Cook at 180 ° C for about 25 minutes. Complete with granulated sugar.

Recipe: Emanuele Frigerio, Texts: Laura Forti, Photos: Giacomo Bretzel, Styling: Beatrice Prada

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Scaddateddi: the Calabrian breakfast. And not only – Italian Cuisine

They look like taralli, they are soaked in milk (or white wine), they were eaten for breakfast, even if now they can also be found at the aperitif. Here is the recipe

Before the advent of brioches and snacks, breakfast in Italy was also characterized by regional traditions. Ciambelloni, cakes and historical recipes such as expired of of Bova, in the province of Reggio Calabria. Originally consumed for breakfast or given as gifts at weddings, they are now mostly served as taralli during an aperitif. But no matter when you eat them, they are great and we went hunting for their story and a signature recipe.

Scaddateddi, cumin donuts

Caddateddi are crumbly donuts flavored with cumin that give a flavor very similar to that of anise. The deadlines are round, plump and golden, have a crunchy surface while inside they are softer and suitable for soaking. In ancient times the grandmothers prepared them for breakfast, but today more and more in Calabria they arrive instead of chips before dinner or at the end of the meal to be soaked in sweet or liqueur wine. At breakfast, as an aperitif or after dinner, they are still a tradition to be rediscovered, and to better understand the original recipe, we asked Giuseppe del Bakery D’Agostino Salvatore in Reggio Calabria, a true expert on the subject and awarded by the Gambero Rosso guide Bread & bakers of Italy 2022.

To celebrate the bride and groom and as a sweet after a meal

“In addition to breakfast, the caddies were prepared to be given to wedding guests. The bride and groom gave them to their guests to thank them for participating in the ceremony, just like today sugared almonds and favors are given as gifts , explains Giuseppe, who also helps us to extricate ourselves from the thousand variations. «In addition to Bova's expiry dates, we have in Calabria and also in the rest of Southern Italy scaldatelli, also known as heated taralli. They are a much more similar version to tarallo, in fact it is a finer and elongated dough . Giuseppe from Panificio D'Agostino Salvatore in Reggio Calabria explains to us that the real difference between scaldateddi and scaldatelli is in the shape (the first round and pot-bellied, the others finer and elongated) and in the use of cumin. «Morsdateddi are not sweet, but they lend themselves well to sweet accompaniments due to the white passito wine used in the recipe. They must rise for an hour before being blanched, unlike heated taralli which are immediately cooked in water using its heat to rise during cooking ". The scaldatelli, such as those from Puglia and Basilicata, are instead mainly salty and look more like Tuscan aniseed biscuits or pretzels from German-speaking countries. They can be flavored with wild fennel, with chilli, with nuts or other spices.

The recipe of the caddateddi of the Panificio D'Agostino Salvatore

Ingrediants

1 kg flour 0 (w220)
250 g sunflower oil (high oleic)
250 g passito white wine (Greek for white)
30 g salt
20 g brewer's yeast (in the recipe Giuseppe uses 100 g of carryover dough and 10 g of yeast)
50 g cumin (you can add up to 100 g if you like them stronger in flavor)

Method

Mix the ingredients starting from the flour and the cumin, add the liquids with the yeast and finally the salt. Once the ingredients are well blended, form loaves with a diameter of 2 cm, cut and roll into a ring shape by pressing the dough. Arrange on a baking sheet to rise covered with a damp cloth at room temperature for an hour. Once levitated, blanch the pasta rings in boiling water until they float, drain with a slotted spoon and place on a baking sheet. Bake in a preheated oven at 220 ° C for 15/20 minutes with a convection oven.

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