Here is my mother-in-law’s recipe for Purcedduzz or Little Pigs, a sweet treat prepared during Christmas time in Basilicata. Depending on the town, they are called Turdilli or Cannaricoli. What do you call them?
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 80-90 purcedduzz
- Cooking methods: Frying
- Cuisine: Regional Italian
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3.4 fl oz peanut oil
- 1/2 teaspoon ground cinnamon
- 1 tablespoon limoncello
- 3 tablespoons dry white wine
- 1/3 vial orange flavoring (or grated peel of one orange)
- 1 egg
- 1 pinch fine salt
- 1 teaspoon baking powder
- 1 packet vanillin (0.4 g)
- 10 fl oz vegetable oil (for frying)
- to taste honey
- to taste powdered sugar
Steps
On a work surface, place the flour, baking powder, sugar, vanillin, and cinnamon.
Then add the egg, oil, wine, limoncello, flavoring vial (or grated orange peel), and salt, and knead well. The dough should be smooth, not sticky.
Make finger-thick logs and cut them into pieces about 1 inch long.
Roll them over a grater, as you would for gnocchi.
In a pan, heat the vegetable oil, and once hot, fry the purcedduzz until they are golden brown. Lower the heat during cooking to ensure they cook through without burning outside.
Use a slotted spoon to remove them from the pan, and let them drain on a plate covered with a paper towel. Sprinkle with honey or powdered sugar.
Suggestions, Tips
If you liked Purcedduzz or Little Pigs, try other Lucanian Christmas sweets:
Cartellate with Vincotto and Honey
