andypandy wrote:
Has anyone got a recipe for scallili aka dog bones, or one for dordilli.
The dog bones are like little rolled snakes about four inches long, with slashes at the end , deep fried and honeyed afterwards. I know there is only flour, eggs, tough of sugar, but need proper amounts. and its kneaded forever and ever. I made these with my grandmother and when deep fried they puffed and were tender no core. When I tried on my own they had a hard core in them, I called and asked my aunt what to do when this happens, she said just cut the rest into pasta and use that way, as the only thing is it has a few tablespoons sugar in the dough.
The dordilli, yes are baking powder dough balls deep fried and honeyed as well. I think the white are folded in at the end.
I think I have that recipe just wasnt my favourite. Would like to try dog bones again though.
Hi Andypandy,
I think the struffoli recipes (below) may be close to the "dordolli" recipe you are looking for, they all contain baking powder.
Struffoli/Pignolata (aka Honey Balls)
Struffoli
Struffoli (Honey Balls)
Italian Struffoli
Grandma Helen's Struffoli
As for the "scallili"/dog bones, my grandmother used to make something similar but she would roll the dough flat (not into "snakes") and then cut them into strips with the zigzag ravioli cutter and fry them, then pour warmed, thinned honey on them. She used to call them "rags" in English
Rags - aka Guanti
3 eggs
2 tablespoons Crisco, melted (shortening or leaf lard)
2 tablespoons milk
2 tablespoons sugar
1/4 teaspoon vanilla
1/2 teaspoon salt
2 cups flour, sifted
oil or shortening (for frying)
In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well.
Beat in flour, until dough is formed.
Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine).
Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long.
Continue with remaining dough.
Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes).
Remove from pan and drain on paper towels or brown paper.
Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving.
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If the following scalili recipes don't seem exactly right, do a Google search - there are a lot of them posted on the internet.
Scalili (Dog Bones)
1 dozen eggs
2 tsp sugar
1/2 tsp salt
1/2 tsp oil
1oz whiskey
Beat all ingredients then add some flour until forms a dough
Add 1 tsp baking powder and knead well+++
Roll out on an oiled board into 1.5-2 inch pieces and deep fry
Melt hard honey and roll them in it after frying
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SCALILI
1 1/2 cup flour
1/2 tsp olive oil
1/2 Tbsp whiskey
1/4 tsp baking powder
1 Tbsp sugar
1/16 tsp salt
2 eggs ~~ add one at a time
oil for frying
honey
1. Combine all ingredients.
2. Roll out dough and cut like noodles. Make into Figure-8' shapes.
3. Deep fry until golden. When cool drizzle with honey.
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10 eggs
2/3 cup white sugar
1 tablespoon vanilla extract
1 cup heavy cream
8 teaspoons baking powder
1 teaspoon salt
8 cups all-purpose flour
2 quarts oil for frying
Melted honey
Heat 2 inches oil in a deep-fryer or deep cast iron skillet to 375 degrees F (190 degrees C).
In a large bowl, beat the eggs, sugar, vanilla, heavy cream baking powder and salt with an electric mixer until smooth and well blended. Gradually mix in the flour, 1 cup at a time until the batter is too stiff to stir. Turn out onto a floured surface and knead in enough additional flour to make a smooth and soft dough. Roll out pieces of dough to 1/4 inch thickness. Cut into 2x3 inch rectangles. Make a slit in the center of the square but do not go all the way to the ends.
Fry cookies in hot oil, turning once, until golden. Drain on brown paper or paper towels. When the cookies are all fried coat them with honey syrup.
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2 1/4 cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 egg
1 teaspoon vanilla extract
2 tablespoons butter, melted
3 tablespoons sherry
1 cup vegetable oil for frying
honey syrup for coating
In a medium bowl, stir together the flour, salt, and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.
On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375 degrees F (190 degrees C). Oil should be about 1 1/2 to 2 inches deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Coat with honey syrup while still warm.
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