Fried Dough with Sugar and Cinnamon
Easy
Makes 4 Small Ciambelle
In the southwestern-most corner of Umbria in the town of Otricoli, a special ciambella, ring-shaped bread, said to have its origins among the poor, is made to honor Saint Joseph for his intercession in multiplying the townspeople’s grain harvest and thereby saving them from famine and death. So on his feast day, March 19th, and also at Christmastime, the ciambelle are made in abundance and distributed to everyone along with cooked fava beans in celebration of this miracle. Flavored with anise seeds, they resemble large bagels and are boiled then baked, resulting in a chewy texture that is just right for accompanying soups, stews, or eaten plain as a snack.
Comments
Tami
I have loved everything I’ve made from this cookbook and also enjoy reading the stories, like a novel!
Sue Jones
I always use anise oil. Do you know how much I would use?