Scauratielli: the recipe for fried sweets from Cilento covered with honey
Ingredients
Extra virgin olive oil
for the finish
Colorful sugar candies
The scare them they are greedy treaty fried, covered with hot honey and colored sugared almonds, a must in the homes of Cilento during the Christmas holidays. Typically packaged on Christmas Eve, they are also known as boiled donuts because the old recipe called for double cooking, first in boiling water and then in seed oil.
The dough, which in some ways resembles that of choux pastry, is prepared by boiling water in a saucepan with milk, sugar, lemon zest, a drizzle of oil,star anise and vanilla extract; then the flour is added off the heat, all at once and stirring continuously with a wooden spoon to avoid the formation of lumps, and finally the yolk is incorporated. Once many loaves have been formed and the characteristic “arch” shape has been given to the scauratielli, they are fried until golden brown and then immersed in honeyed melted and finally sprinkled, like Neapolitan struffoli, with the sugar pearls (o Devils).
Excellent to taste on snackor as exquisite end of meal Accompanied by a glass of liqueur wine, the scauratielli are also perfect to form a carnival buffet with other irresistible delicacies.
Find out how to prepare scauratielli by following the procedure and advice step by step. If you liked this recipe, also try the honey pignolata.
History and origins
The ritual of frying scauratielli on Christmas Eve does not seem to be casual. The date would in fact be linked to the ancient Hellenic custom of celebrating the winter solsticeor the longest night of the year, almost coinciding with our Christmas, offering the gods a basket of honey-rich sweets as a gift.
Their origin would therefore go back to VII-VI century BC. J.-C.., when Posidonia, which later became Paestum in Roman times, was founded by the Sibarites, descendants of the Achaeans. Prepared to celebrate the end and beginning of a new time cycle, these delicious deep-fried “doughnuts” were once shaped into the shape of alpha (α) e di omega (ω): letters of the Greek alphabet (more precisely the first and the last), characterized by a strong religious symbolism.
How to prepare scauratielli
Step 1
Step 1
Pour the milk into a heavy-bottomed saucepan 1.
Pour the milk into a heavy-bottomed saucepan 1.
2nd step
2nd step
Add water 2.
Add water 2.
Step 3
Step 3
Vanilla Extract Fragrances 3.
Vanilla Extract Fragrances 3.
Step 4
Step 4
Mix the sugar 4.
Mix the sugar 4.
Step 5
Step 5
Add a pinch of salt 5.
Add a pinch of salt 5.
Step 6
Step 6
Flavor with anise 6.
Flavor with anise 6.
Step 7
Step 7
Add the lemon zest 7.
Add the lemon zest 7.
Step 8
Step 8
Pour extra virgin olive oil 8.
Pour extra virgin olive oil 8.
Step 9
Step 9
Mix thoroughly and simmer for a few minutes over medium heat 9.
Mix thoroughly and simmer for a few minutes over medium heat 9.
Step 10
Step 10
Then take the lemon zest ten.
Then take the lemon zest ten.
Step 11
Step 11
Remove from the heat and add the sifted flour 11.
Remove from the heat and add the sifted flour 11.
Step 12
Step 12
Mix with a wooden spoon, until you get a coarse mixture 12.
Mix with a wooden spoon, until you get a coarse mixture 12.
Step 13
Step 13
Transfer the resulting compound to a work surface 13.
Transfer the resulting compound to a work surface 13.
Step 14
Step 14
Work with your hands until you get a smooth and homogeneous paste. 14.
Work with your hands until you get a smooth and homogeneous paste. 14.
Step 15
Step 15
Slightly flatten the dough and crack the egg in the center 15.
Slightly flatten the dough and crack the egg in the center 15.
Step 16
Step 16
Enter it carefully 16.
Enter it carefully 16.
Step 17
Step 17
Cut the dough into small pieces and make several loaves 17.
Cut the dough into small pieces and make several loaves 17.
Step 18
Step 18
Train the scauratielli 18 and continue like this until all the ingredients are used up.
Train the scauratielli 18 and continue like this until all the ingredients are used up.
Step 19
Step 19
Fry the scauratielli in plenty of boiling seed oil 19.
Fry the scauratielli in plenty of boiling seed oil 19.
Step 20
Step 20
When they are golden, remove them with a slotted spoon. 20.
When they are golden, remove them with a slotted spoon. 20.
Step 21
Step 21
Let them dry on a sheet of paper towel 21.
Let them dry on a sheet of paper towel 21.
Step 22
Step 22
Melt the honey in a non-stick skillet 22.
Melt the honey in a non-stick skillet 22.
Step 23
Step 23
Dip pancakes in melted honey 23.
Dip pancakes in melted honey 23.
Step 24
Step 24
Arrange them as you go on a serving platter. 24.
Arrange them as you go on a serving platter. 24.
Step 25
Step 25
Sprinkle them with colorful glitter 25.
Sprinkle them with colorful glitter 25.
Step 26
Step 26
Pour more melted honey 26.
Pour more melted honey 26.
Step 27
Step 27
Bring the scauratielli to the table and serve 27.
Bring the scauratielli to the table and serve 27.
storage
The scauratielli are stored at room temperature, tightly closed in an airtight container, to 1-2 days massive.
Advice
There are different ways to prepare scauratielli, based on customs and traditions passed down from family to family. Some use rosemary both to flavor water and to decorate sweets, while an ancient variant calls for the use of boiled potatoesmashed with a pestle then mixed with sugar and flour: in this case the scauratielli take the name of zippulliddi.
If you don’t particularly like the taste of anise, you can substitute an equal amount of anise juice Mandarin or omit it altogether, or you can coat the fried treats in honey, melted over high heat with a sprinkle of cinnamon and a drizzle of lemon juice.
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