Calabrian nacatole: the recipe for the fried dessert from Calabria
the Nacatole from Calabria are typical sweets of Calabria, in particular of the territory of locris, in the province of Reggio Calabria; they usually prepare during the holiday season it’s up to Carnivalbut you can enjoy it all year round.
The recipe is simple: just mix the flour with the eggs, oil, anise liqueur or wine and sugar, make the characteristic shape, thanks to the special wooden sticks, e fry candies in boiling seed oil. At the end of the preparation you will obtain crunchy and fragrant candies. Once completely dry, the Calabrian nacatoles are sprinkled with Granulated sugar and served at the end of the meal.
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How to prepare Calabrian nacatole
In a bowl, mix the flour with the melted butter, the eggs, the sugar, the vanilla sugar, the anise liqueur and mix.
When the dough begins to compact, knead with your hands until you obtain a compact dough. Cover with cling film and leave to rest for 20 minutes.
Divide the dough into pieces of 50 g each. Stretch each piece about 50 cm and wrap it around the aluminum stick.
Form a spiral by making 4 turns, twist the remaining ribbon around the stem. Touch both ends to close the section.
Fry the spirals in hot oil until golden brown.
Remove the aluminum stick and decorate the pancakes with icing sugar.
storage room
You can keep Calabrian nacatole for 3-4 days at room temperature, in an airtight container.
