There is no self-respecting Easter in Reggio Calabria without the typical traditional dessert: the cudduraci also called nguti or cuzzupe.Don't store avocado like this: it's dangerous
Does not exist Easter self-respecting a Reggio Calabria without the typical traditional dessert: and cudduraci also called nguti or cuzzupe.
In the past these Easter sweets they were prepared to be eaten on Easter Monday during the trip outside the city. According to Grecanic tradition, the one still alive in the villages of the Ionian coast of Calabria, the cudduraci were given away from girlfriend to man on Easter day. The bigger and richer in eggs they were, the more they were the love felt for the other person.
Here is the recipe for Calabrian cudduraci
For the dough
1 kg. made with flour
300 g. of brown sugar
350 g. of butter
3 packets of vanilla
yeast for one kg of flour
the grated rind of a lemon
Little colorful devils
cloves or coffee beans
uova sode q.b.
For the dough. Create a fountain of flour on a pastry board, add the whole eggs, brown sugar, previously melted butter, vanilla, grated lemon peel and finally the yeast in the center. Gently mix all the ingredients well with your hands, trying to form a soft, compact and homogeneous dough.
How to prepare cudduraci. Flour the pastry board and roll the dough with a rolling pin, the thickness must be at least 1 centimeter. Once done, start creating your favorite shapes. Traditional cudduraci are in the shape of a basket, heart, dove, fish, palm and are usually embellished using the wheel. Where necessary you can use cloves or coffee beans (for example to make fish eyes).
Complete the shapes, place the hard-boiled eggs on them and cover them with strips of dough crossing them. Beat the eggs and brush the cudduraci sprinkling them with colored devils (to your taste). Bake at 200 degrees for 20 minutes, being careful not to scald them on the surface.
And voila, ours Calabrian cudduraci they are ready! Enjoy your meal
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