The CIOCIARIAN RINGS, also known as CIAMMELLE, are a simple but indulgent savory specialty typical of Sorano and the Ciociaria region. Many varieties were made, and in the past they were sold threaded on a stick during festivals or fairs, taking advantage of their characteristic ring shape.
The ingredients to prepare them are very simple – flour, yeast, water – and they are flavored with anise seeds which give them their distinctive, unique taste. They require a two-stage cooking method that makes them crunchy and glossy on the outside and soft on the inside.
They are excellent as a simple snack, as a bread substitute, or accompanied by cold cuts and cheeses. In every case, despite their simplicity, they return a delightful flavor, just like the foods our grandparents used to make.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 1/6 cups all-purpose flour
- 1 cup + 1 tbsp (about 9 fl oz) warm water (warm)
- 1/4 oz fresh brewer's yeast ((about 3/4 tsp active dry))
- 1 1/2 tbsp extra-virgin olive oil
- 2 tsp salt
- 1 tbsp + 2 tsp anise seeds
WHAT YOU’LL NEED FOR THE CIOCIARIAN RINGS
- 1 Bowl
- 1 Pan
- 1 Baking sheet
- 1 Rolling pin
- Parchment paper
Preparation of Ciociarian Rings
Place the flour and the crumbled fresh yeast in a bowl, mix briefly, and add the water little by little.
Work the ingredients for a few minutes, then add the salt and the oil. Continue kneading the dough for 2 minutes and finally add the anise seeds. Knead all the ingredients for about 10 minutes until you obtain a smooth, homogeneous dough ball.You can make the dough in a stand mixer using the dough hook.
Don’t be afraid if it seems firm — it should be like that. If you don’t want to knead by hand, use a stand mixer with the dough hook.
Place the dough ball in a clean bowl, cover it with plastic wrap and let it rise for 2 hours at room temperature or, in winter, in the turned-off oven with the light on.
Take the risen dough and work it for a few minutes, then cut it into strips about 12 inches long and 1 1/4 inches high.Place them on a tray, cover with plastic wrap and let rest for 15 minutes.
After 15 minutes, gently stretch the little rolls.
EASY RING SHAPE
Take a strip of dough at the end, twist it on itself and finally join the ends to form a ring. This is the simplest and quickest method to shape the little rings.
TRADITIONAL SHAPE
Flatten each roll with a rolling pin to obtain a ‘tongue’. With the palm of your hand, press the tongue on one side to thin it out, then fold it over itself. Make a cut at the end of one side, and by matching it with the other end form the ring. Let them rise again for 15 minutes, covered with plastic wrap.
Dip the rings into hot water that is not at a rolling boil and cook them 20 seconds per side. Drain them and lay them on a clean kitchen towel. Let them dry for 10-15 minutes.
Bake in a preheated static oven at 464°F and bake for 15 minutes; at the end of baking the ring should be a nice golden color. Remove from the oven and let cool completely.
