Recipe by Silvia Monopoli
“Ciambelline” look like mini doughnuts and are one of the simplest and best-loved sweets of the Lazio tradition.
They have a rustic consistency and a unique and genuine flavour.
The secret to making excellent ciambelline is wine, first and foremost: not just any wine for cooking, but a good, fragrant wine, such as the Trebbiano d’Abruzzo DOC Rosarubra wine, with its extremely rich floral bouquet and strong fruitiness.
The extra virgin olive oil must be of excellent quality, fruity and intense.
The aniseed seeds should be rehydrated by soaking them in wine for 15 minutes before adding the other ingredients.
The ciambelline al vino are traditionally served at the end of a meal with a glass of good wine.
- 500 g of flour 00 + qsb.
- 150 g of sugar + q.s. for the surface
- 150 g of red wine
- 150 g of extra virgin olive oil
- 1 tablespoon of aniseed seeds
- 1 teaspoon baking powder or baking soda
After letting the aniseed seeds rest with the wine for 15 minutes, put the flour, sugar, baking powder or baking soda into a bowl, mix well, make a hole in the centre and add the extra virgin olive oil and wine.
Knead the mixture well until you have obtained a fairly homogeneous and compact but malleable ball.
Take small pieces of dough, the size of a walnut each, roll them into small cylinders of about 15 cm and close them. As you roll the doughnuts, dig the top surface in a bowl with sugar. Place the doughnuts on a baking tray lined with baking paper and bake at 180°C for about 20 minutes until golden brown.
Remove the doughnuts from the oven and allow them to cool completely before serving.
Go to the Wine Sheet.