About a week after we got back home, mom & dad arrived from their trip to Egypt. They stayed with us for a couple of weeks so they could come to our annual cousins' party. Lucky for me, mom was able to show us how to make scalille (or scaledde, literally, little ladders).
I have fond childhood memories of the epic making of scalille by a kitchen full of nonnas and zias. One of the few things I wanted from my last nonna's house was her board and her scalille stick.
It's a very simple recipe but requires great skill to wind the dough around a stick, creating the final design. These are traditional Calabrese cookies that my family makes at Christmas time. They were a hit at the cousins' party. Yum!
It's a very simple recipe but requires great skill to wind the dough around a stick, creating the final design. These are traditional Calabrese cookies that my family makes at Christmas time. They were a hit at the cousins' party. Yum!
I'm submitting this cookie to Food Blogga's Eat Christmas Cookies event. Check out the amazing cookies on the round-up page!
20 comments:
What a beautiful Italian cookie this is, Deb. I'm familiar with lots of Italian cookies, but this one is new to me. Are they more like struffoli or more like a sweet doughboy? I'm intrigued. And I LOVE the name of your blog. :)
Thanks Susan! These cookies are deep fried until completely crisp. Once cooled (even the next day) they are dipped in honey. Because they're crisp, they last a long time -- making them perfect for baking well in advance of Christmas (or other celebrations like weddings).
Ah the Calabrese love their honey, don't they? These look great!
I've never seen them here in the Catanzaro province of Calabria; what part is your Nonna from? It's always amazing to see how different recipes are from one area to the next!
My nonnas were from Cosenza province. I don't know if this cookie is true to its roots or if it has a Canadese touch.
I learn of something new every day. These cookies are very special. You are lucky to have them as a family tradition.
Thanks Bellini Valli. Sometimes it's easiest to stop doing the most labour-intensive traditions. I'll be sure to share your wisdom with our family members.
I love it! Very creative!That's actually really cool.
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Hy Deb,
I dreamt about my nonna last night and wake up and came to look for her recipes. I remember specially turdilles and scalilles. We always had them for Christmas till my nonna died, and I want to preserve that delicious tradition. My nonna was from Cosenza, too, a town named San Giacomo di Cerceto, so I think the recipes must be from Calabria. She made one of the doces with red wine (I´m finding all the recipes with white wine) and the other recipe wansn´t with honey. I don´t know if my nonna made them in Argentina with her personnal touch, but I`ll find out in my family and if someone has the recipes I´ll let you know. Thank you for your recipes.
Gabriela, thank you for sharing your food memory of your Nonna! My Nonna also made turdille but I've never made them. I may be able to get the recipe from my mom if you'd like it.
The scalille look just like my grandmother's! She and my grandfather were also from Cozenza.
What does the stick look like? I might have one--not sure what this thick dowel is for?
I have Granny's Turdili recipe (little turds) but it takes 5 lbs of flour and they are soooo heavy that I have not made them.
Hi Diane, one of my Nonnas was a Catalano - we might be related or paesani! What city were your grandparents from?
My scalille stick or dowel is 1/2 inch in diameter and 15 1/2 inches long. It looks like the handle off a wooden spoon.
Hi Deb,
My grandfather was from Cosenza. Five of the brothers, Carlo, Tony, Nick, Frank, and Rafaele (my grandfather) came to the US around WW1. But Catalano is a common name in Southern Italy. Most of us came from converso families who had to leave Spain (Catalan) in 1500.
My dowel is 24" by 3/4" so a bit bigger. But my grandmother made huge scalile. Her ravioli, also large, were 4" x 3".
Do you have a good recipe for Anginetti? My cugini have been talking about that cookie lately.
Hi Diane, thanks for the info on the Catalano family. I haven't traced our roots back very far but that origin certainly makes sense.
I've never heard of "anginetti" so I Googled it for photos. Turns out it's what we called "Nonna's Cookies," which were made by my Catalano Nonna. Leave your email address & I'll send you the recipe that I have.
My grandparents came from Cosenza and we have always had turdelli and scalille at Christmas. Now that they are gone, I try to carry on the tradition. My problem is that the honey never seems to stay on the cookies. Any suggestions?
Nancy in Wisconsin
My grandmother and my in-laws all made scalille and turdilli, and both were from Rovito area near Cozensa. The difference is that they rolled the scalille out into 3/4inch ribbons, cut them at about 5 - 6 inches long, then pinch 3 ribbons together, then twist them into a bow. The differences I have seen for all the recipes is the WINE/Whiskey type, (Muscatel, Burgandy, Marsela, Port, Brandy, Candian Whiskey, Jim Beam Whiskey). Its all good! The trick with the Honey is add some water , then heat before dipping.
Mike, Spokane, wa
Hi Nancy, I went right to the scalille queen (my mom) with your question. Like Mike, mom adds a drop of water to the honey while melting it and bringing it to a foamy boil. This keeps the honey from burning.
About the honey not sticking to the scalille, she says if you keep them in a closed (sealed) container, the honey will drip out.
Mike, so interesting to hear about your method. I've never made the turdilli because my mom never made them. Both my nonnas made them and the recipe I have calls for both whisky and wine.
Thanks to everyone for sharing your scalille stories. I'm fascinated by the variations and your memories. Keep them coming!
My Nana used to make these shaped like braids. They are very good! She has passed away and with her went the recipe. It is so nice to be able to make them again for the family. Thank you!
We made both the scalille and turille on Sunday with my mom and they look just like yours. Mom does use the end of a wooden spoon to form them - and the last few years has omitted the liquor all together. She is also from Cosenza (Malito actually).
Nuncia, we're practically neighbours! My mom is from Grimaldi.
My maternal side is consentino my paternal is catanzerese. Scalidi are definitely a consentino thing! We're from lappano and Mariano principato. Every Christmas we'd go house to house and everyone wanted you to taste their Scalidi.
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