Scalille are among the most common typical Calabrian Christmas sweets in this period, they are prepared in all homes! I love making them in the "Soft" version they are really delicate and they don't even look fried they are so dry! (as you will see in the video) The peculiarity lies in the "ladder" shape, hence the name "Scalille" given by a wooden ladle (as you will see in the tutorial)
Thanks to the frosting they are kept as they are throughout the holiday season!
I glazed them in addition to the classic classic with honey, also with dark chocolate and with sugar and anise ... they are delicious in all versions!
If I really have to choose, I put the honey and orange ones first, then with the anise glaze and then with the chocolate! 😋
🌡 They should be fried in seed oil already at a temperature of about 165-170° until lightly browned
📝 Ingredients:
4 eggs
1 glass of Sugar
1 glass of oil
1/2 glass of liqueur (such as Strega or Anice or vermouth)
1 grated orange + juice
1 sachet of baking powder for desserts
For the chocolate glaze
250 g dark chocolate
For the white icing
250 g icing sugar
7 tablespoons Anise liqueur
Waterfall
For the honey glaze
250 g Millefoori or orange honey
1 grated orange
11 сен 2024
