Grandma Bracco’s Scalille

Mom gave me this recipe from Grandma Bracco. She was Calabrese and this recipe is very close to what you find on the internet today for scalille in Calabria.  This i appears to be a very old and very authentic recipe.  I notice she adds vanilla, more traditional would likely be anise extract or anisette (I suspect someone did not care for anise so they made the switch to vanilla).  Mom says these are very good, the main difference being these tend to get a little harder than hers after they are honeyed.  The ingredients are a little different from mom’s.  Everything else stays the same.

Ingredients

12 eggs (beaten well)

1 cup of sugar

1 TSP. Baking Powder

1TSP. Salt

1 Stick of Butter (8 tablespoons)

1/2 cup of olive oil

2 TSP. vanilla

7 cups of flour

 

Technique

Beat the eggs well..  Melt the butter and let it cool slightly (so it iwll not scramble the eggs).  Add the butter and olive oil to the eggs.  Combine the sugar, salt, and baking powder. Add to the eggs and butter and oil.  Finally, add the vanilla and the flour.

Let the dough rest for 15 minutes.  Braid the dough into 6-inch cookies and then fry in hot oil until golden brown.

Braided and ready for the oil

Braided and ready for the oil

 

Let them cool on a wire rack.  Honey them as described on the other page.

Let them cool on a wire rack. Honey them as described on the other page.

 


2 thoughts on “Grandma Bracco’s Scalille

    • Grandma Bracco was her married name, her maiden name was Nucci (Calabrese). Bracco is a cognome tipico of the area, especially the city of Canavese. Only my mom’s mother was southern italian. My father’s side and my mom’s dad were all from the Po River Valley.

      P.S. Thanks for the comment Vicki. Glad you found my site!!!!!!!!! I hope you like the recipes.

Ciao!