Boiled biscuits: “I viscotta udduti”
Product included in the national list of traditional agri-food products (PAT)
Type PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area: Municipalities of the Iblea area in the Easter period.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipalities of the Iblea area in the Easter period.
Brief description of the product: Hard cumin flavored biscuits.
Ingredients: Durum wheat semolina, eggs, sugar, lard and cumin seeds.
Description of the processing and maturing methods: Processing the dough, making the shapes with grooves in the center, immersion in boiling water and passage in the oven.
Specific materials and equipment used for preparation and conditioning: Kneader, refiner, leveler, knives, baking trays, stainless steel pots.
Description of the processing, storage and maturing rooms: Pastry laboratories equipped according to the sanitary regulations in force.
Elements that prove that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Tradition handed down by grandparents.
Source Pat Cards: Sicily Region
1 kg of durum wheat flour
8-10 eggs (depends on how much the flour will absorb in the process since no water is added)
200 gr. of granulated sugar
50 gr. of lard
10 gr of anise seeds
The “scaurati” biscuits, typical of the Ragusa area, are also called “affuca parrini” (strozza preti). Work the flour very well with the lard, rubbing it with your hands until it blends well with the flour. Arrange the farica in the shape of a basin and add the eggs after having mixed them well with the sugar and aniseed. You have to work the dough for a long time, until it becomes smooth and compact. At this point you can form the biscuits: cut small pieces of dough, form curbs with these to which you will give different shapes (hearts, crowns, etc.) according to your imagination.
Meanwhile, boil plenty of water in a saucepan.
Once all the biscuits are formed, they are blanched by immersing them a few at a time in boiled water, taking care to take them out when they come back to the surface.
Arrange the blanched biscuits on a table where you will have put a cotton tablecloth and let them dry for 8-10 hours; after this time, if you wish, cut some biscuits horizontally with a knife. Place everything on a baking tray and bake them for about half an hour in a moderate oven.
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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