Ligurian Cuculli Recipe
An incredibly easy recipe suitable even for people with celiac disease.
I discovered them by chance a few years ago while on a trip with my children, and after tasting them at a farmhouse in the Finale area, I naturally wanted to replicate the recipe at home to see if I had guessed the ingredients… Work today, work tomorrow, I found the right balance… I didn’t know their name, so I couldn’t search for the recipe online; I was trying… Until one day, talking to a friend, she introduced me to “cuculli,” which her grandmother prepared every weekend to accompany appetizers with various sauces.
I didn’t want to miss the chance to ask for the original recipe and compare it with mine
Hooray, I was almost there, just missing a few hours of rising! Mine was faster
Hers was more effective and well-structured!
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Chickpea flour… Water!
- 14 oz chickpea flour
- 1 cup water
- 1 tbsp herbs (Rosemary, thyme; chopped leaves)
- 1 piece compressed yeast
- as needed sunflower seed oil
Tools
Bowl for mixing, saucepan for frying
Steps
Said and done… They’re very quick to prepare and cook!
Prepare the chickpea flour in a bowl
Pour in the water with the dissolved yeast and mix well; now add the salt and chopped herbs, which you don’t see in the photo because I forgot to take it
The mixture should be smooth as in the photo. Now cover and let rise in the fridge for at least six hours. I prepare the dough in the morning before going out and fry for dinner
Heat the oil well and start frying
After the first cuculli, I wanted to change shape, actually, I was in a hurry because of an unexpected event, so I made spirals… Which I really like!
Bring to the table and serve with green anchovies and fresh cheese.
The only downside is that they need to be eaten right away, otherwise they become chewy the next day. Delicious with a robiola fondue, or a fresh cheese cream, anchovies, and bagnetto…
