Nacatole Calabresi: A Sweet Taste of Calabrian Christmas
Servings: 25-30 pieces
- 4 ¼ cups / 1 kg all-purpose flour
- 6 eggs
- 1 ½ cups / 300 g sugar
- 2 sachets vanilla baking powder
- Zest of 1 lemon (possibly organic)
- 1 tbsp / 15ml limoncello
- Icing sugar, for dusting
- Sunflower oil, for frying
Prepare the doughIn a large mixing bowl, combine 6 eggs and 1 ½ cups / 300 g sugar, whisking until smooth and slightly frothy. Add flavour and leaveningMix in the zest of 1 lemon and 1 tbsp / 15ml limoncello for a touch of brightness. Stir in 2 sachets of vanilla baking powder. Incorporate the flour Gradually add 4 ¼ cups / 1 kg all-purpose flour to the bowl, mixing well until a smooth, firm dough forms. If the dough feels too sticky, add a bit more flour, one tablespoon at a time. If it feels too dry, add a bit more limoncello. Shape the nacatole Divide the dough into small portions. Roll each piece into a long strip and wrap it around a dessert or non-stick stainless-steel tube to form a spiral shape with about 3 twists. Use the leftover dough strip to wrap around the tube itself, pinching any overlapping dough to secure the shape. Fry the nacatole Heat sunflower oil in a deep pot over medium heat until it reaches around 350°F(180°C). Fry the nacatole in batches, turning them until golden brown on all sides, about 3-4 minutes per batch. Carefully remove and place on paper towels to drain excess oil. Dust with icing sugar and serveLet the nacatole cool slightly, then dust generously with icing sugar before serving.