Biscotti bolliti, also known as biscotti scaurati or "affuca parrini" (priest stranglers), are traditional Sicilian biscuits originating from the Ragusa area. This article explores the history, ingredients, preparation, and variations of these unique treats.
History and Origins
The biscotti scaurati have humble origins in the peasant traditions of Sicily. These biscuits were a staple for farmers and laborers, providing a protein-rich snack to sustain them through long days in the fields. The high protein content comes from the eggs used in the recipe. The name "affuca parrini" (priest stranglers) is a testament to their dry texture, which some might find challenging to swallow without a beverage.
Key Characteristics
A defining characteristic of biscotti bolliti is the boiling process they undergo before baking. This unique step sets them apart from other biscotti and contributes to their distinctive texture. They are known for being quite dry and are typically white and brown.
Basic Ingredients
The following ingredients are commonly used in biscotti bolliti recipes:
- 1 kg of flour
- 200 gr of sugar
- 50 gr of lard (or butter)
- 6 eggs
- Lemon zest
- Sesame seeds
- Anise seeds
Step-by-Step Preparation
- Prepare the Dough: Work the flour and lard together, rubbing the lard into the flour until well combined.
- Combine Wet and Dry Ingredients: Create a well in the center of the flour mixture and add the eggs, which have been previously mixed with sugar and anise seeds.
- Knead the Dough: Knead the dough until it becomes smooth and compact. This requires patience and thorough mixing.
- Shape the Biscotti: Take pieces of dough and roll them into cord-like shapes. Form these cords into various shapes, such as hearts, crowns, S shapes or squares, according to your preference.
- Boil the Biscotti: Bring a large pot of water to a boil. Gently drop the shaped biscotti into the boiling water, a few at a time. Remove them when they float to the surface.
- Dry the Biscotti: Place the boiled biscotti on a cotton cloth-covered surface and allow them to dry for 8-10 hours.
- Optional Scoring: After drying, you can make horizontal cuts on some of the biscotti with a knife if desired.
- Bake the Biscotti: Preheat oven and bake the biscotti until golden brown.
Regional Variations and Similar Products
While biscotti bolliti are specific to the Ragusa area, other similar biscotti exist in Sicily and Italy. Some examples include:
Leggi anche: Biscotti Golosi con Nutella
- Granita di Mandorle: While not a biscotto, this almond-based frozen dessert shares a connection to Sicilian culinary traditions.
- Amaretti: These almond-based cookies are another Sicilian specialty, often made with bitter almonds, egg whites, and sugar.
- Paste di Garofano: These biscuits, originating from Sardinia, share a similar dry and crumbly texture.
Serving and Storage
Biscotti bolliti are best enjoyed with a beverage, such as coffee, tea, or sweet wine, due to their dry texture. They can be stored in a paper bag to maintain their crispness.
Other Sicilian Culinary Delights
Sicily boasts a rich culinary heritage beyond biscotti bolliti. Here are a few other notable specialties:
- Arancini di Riso: These rice balls, typically filled with meat, mozzarella, or spinach, are a popular street food.
- Sweet Specialties: Sicily is renowned for its intricate pastries and desserts, often featuring almonds, pistachios, and candied fruits. Examples include desserts made with concentrated prickly pear juice and almond sprinkles, as well as marzipan sweets traditionally prepared for All Saints' Day.
Leggi anche: Prezzi e marche di biscotti in scatola
Leggi anche: Biscotti Fiori Eduli: la ricetta