Chianuille: The Southern Italian, Calabrese (e 38)

Описание: Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandma), shares how to make chianuille - an absolute must on the holiday table of Calabria, alongside scalille and turdili. Together, the 3 form the holy trinity of Calabrese holiday sweets.

Every Christmas, the Calabrese tradition is to serve up Scalille, Turdili, and Chianuille. Nonna Mia has already made Turdili and Scalille, so in this episode, Nonna gets down to the very serious business of making 5 dozen / 60 Chianuille. Fortunately, it's a labor of love for Nonna.

Once again, Nonna starts with a 6-cup flour nest, and as always, she has flour on the side, to add as required. In this recipe, she adds another 1.5 cups in the process of kneading, rolling, and cutting.

She adds 7 eggs to her nest, followed by 1 cup of canola oil, 1 cup of ginger ale, 1 cup of sugar, and 2 teaspoons of baking powder.

Once fully kneaded, Nonna lets the dough rest 20 minutes, then cuts it in half, to work with one half at a time. She rolls the dough until thin enough - keeping in mind that you fold it in half, so you don't want it too thick, but given that it holds a filling, not too thin.

Nonna uses an espresso saucer to cut the rounds and uses an eggwash on half the circle, to aid in sealing them, once filled.

Two fillings are made - the classic, which is made with 1 cup of grape jelly, 1 cup of walnuts, and 1/2 cup of raisins. The other is a cup of Nutella with 1/2 cup chopped walnuts.

To seal the edges, Nonna uses a twist on the Nutella Chianuille and a fork for the jam ones.

Next, she fries them in canola oil until golden brown on both sides. The final step is to either roll them in hot honey or dust them with icing sugar. And then the best part, sample them!

Buon appetito!!

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