Scauratielli or scauratieddi is a traditional dessert recipe that is a favorite among both children and adults in the Campanian countryside. All you need to do is look at Antonietta Rotondo, of the Terre di Conca agriturismo (working farm/culinary center/inn/ongoing organic food extravaganza . . yes, a note coming soon!) You’ll be hard pressed to see her with anything but a smile on her face as she prepares any regional dish or delicacy in general, and this recipe specifically.

Ingredients for 10 people:
½ liter of water
500 gr. flour (This recipe can be made with more or less flour and water as long as they are used in equal amounts)
a pinch of salt
½ glass of Marsala, port or strong wine
1 clove
1 stick of cinnamon
Grated rinds of ½ lemon and 1 orange
40 gr of sugar (optional)

Place all the liquid ingredients, sugar, citrus rinds, clove and cinnamon in a pan and bring to a boil for 2-3 minutes in order to release all the flavors. Remove from the heat and slowly add the flour and salt, mix lightly and turn onto a wooden board. Mash out any lumps with a fork or pestle and then kneed the dough until soft.

Take a small amount of pastry and roll into lengths of 10cm (about 4 inches) and 1cm (½ inch) in diameter. You might want to moisten your hands with a little oil to keep the dough from sticking to them. Shape into the traditional form, like a ribbon twisted upon itself once into a loop.

Fill a deep pan with oil and bring to a boil. Deep fry the scauratielli for 2-3 minutes and drain well on paper towels.

Fill a separate bowl with a mixture of sugar and cinnamon powder. Dip the hot pastry into this mixture and serve on a bed of lemon leaves . . . or with Tiramisú and pie as pictured below!