Here’s my mother-in-law’s recipe for Purcedduzz or Little Pigs, a sweet treat prepared at Christmas in Basilicata. Depending on the town, they’re called by different names, like Turdilli or Cannaricoli. And what do you call them?

Be sure not to miss the FACEBOOK page, my INSTAGRAM account, and the YOUTUBE CHANNEL.

Here are some other truly delicious Lucanian desserts:

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 45 Minutes
Portions: 90 Pieces
Cooking methods: Frying
Cuisine: Regional Italian
Region: Basilicata
Seasonality: Christmas

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1/4 cup peanut oil
1/2 tsp ground cinnamon
1 tbsp limoncello
3 tbsps dry white wine
1/3 bottle orange flavoring (or grated zest of one orange)
1 egg
1 pinch fine salt
1 tsp baking powder
1 packet vanillin (0.4 grams)
1 1/4 cups 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 bottle (or grated orange zest), and salt, and knead well. The dough should be quite smooth, not sticky.
Make small logs about a finger’s width and use a knife to cut pieces about 1 1/4 inches long.
Roll them over a grater as you would for gnocchi.
In a pan, heat the vegetable oil, and once hot, add the purcedduzz and cook until they are well golden. Lower the heat during cooking to prevent them from cooking unevenly, risking burning on the outside.
Use a slotted spoon to remove them from the pan, letting them drain on a plate lined with a paper towel. Sprinkle with honey or powdered sugar.