The n’briachelle, Tuscia’s wine ring cookies, are small sugar-coated cookies typical of Lazio.
When one says ‘ending with tarallucci and wine,’ these rings are usually the ones eaten, taking different names depending on the area. In Tuscia, they are aptly called n’briachelle, a humorous way to explain that they are made with wine and also dipped in it.
I prepared this recipe live along with 20 other bloggers and journalists for a project organized by the Chamber of Commerce of Rieti and Viterbo and Azienda speciale Centro Italia as part of the “Tourism and Culture” project to promote the area’s food and wine excellences while also making known the places where the typical products featured in the recipes are produced and realized online.
These rings are made without eggs and are bound only with Tuscia’s wine and oil. Cannaiola di Marta, an ancient wine, was used. The Cannaiola vineyards have been cultivated since time immemorial in the territory of Marta and the surrounding areas of Capodimonte and Tuscania southwest of Lake Bolsena.
If you too love cookies perfect as an after-meal treat to dip in a good glass of wine, you must try these treats:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 70 rings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 50.59 (Kcal)
- Carbohydrates 8.19 (g) of which sugars 3.11 (g)
- Proteins 0.80 (g)
- Fat 1.74 (g) of which saturated 0.24 (g)of which unsaturated 0.00 (g)
- Fibers 0.16 (g)
- Sodium 5.92 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the n’briachelle
- 4 cups all-purpose flour
- 3/4 cup sugar
- 4.6 oz red wine (Cannaiola di Marta)
- 1/2 cup extra virgin olive oil
- 2 tsp baking powder
- to taste anise seeds
- 1 pinch salt
- to taste granulated sugar (for decorating)
Tools
- Baking sheet
Preparation of the n’briachelle
A few hours before preparing the n’briachelle, soak the anise seeds in the wine. If you don’t like the seeds in the cookies, strain the wine with a fine sieve just before mixing the dough.
Pour the sugar into a bowl, add the extra virgin olive oil, the wine flavored with anise seeds and the pinch of salt. Mix with a whisk to slightly dissolve the sugar.
Start incorporating the sifted flour together with the baking powder, mixing initially with a spatula, then with your hands. You might not need to use it all; it depends a lot on the humidity of the flour. You should obtain a soft but not sticky dough. In most cases, I always have to add a bit more.
Finish kneading the dough on the work surface.
Pour the sugar for garnishing into a bowl.
Take a portion of the dough and form a roll about the thickness of a finger. Cut the roll to a length of about 2.5-2.75 inches, then close it to form a ring.
Sprinkle the ring with granulated sugar by rolling it in the bowl.
Place the rings on a baking sheet lined with parchment paper and proceed until the dough is used up. Making them the size I indicated will yield about 70.
Bake the n’briachelle in a hot oven at 350°F for about 20 minutes.
Let them cool completely before serving them with a nice glass of wine.
The n’briachelle keep for a month stored in an airtight container.
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