My mother comes from Serrone (Italy). You can imagine this little town as “the land of the free flight, of the silver olive groves, of the cesanese wine” a town of little mountain houses made of stone and wood. This is the town of warmth people and infinite kinships (such kind of kinships are narrower than many other). There are many old women black dressed, with kilometric braids gathered on the heads with bone hairpins. Serrone is the town of my beloved grandmother, the town of my childhood, there are breathtaking landscapes and sunsets, it is the town of my walks in the forest… and is also the town of the serronese donut ‘ciammella serronese’!
It’s a donut, it’s right. But it is not sweet. Or rather, it is in half between sweet and salty.
- Recipe: Dessert Cooking: Italian
- 1 kg of flour
- 6 eggs
- 2 tablespoons of sugar
- 1 packet of yeast with a pinch of salt dissolved in half a cup of warm water
- 1 and a half glasses of oil
- 1 teaspoon of salt
- water q.s
Let it rise until the dough doubled in size. Divide the dough into equal portions to form the donuts. After that make the carvings on the donuts with a sharp knife or with scissors. Put in a pot with hot water (the water must not boil!), drain the donuts and then put them into the oven at 150-160° for 40 minutes. And that’s it!