Recipe: Scalilli and Dordilli

Hello: My grandmother was from Calabria also, and made these every year. We made scalilli and Dordilli...

Scalilli were basiclly the same dough and finger length with two slits on each end when deep fried they puffed. We also call them Dog Bones.. they were then done with the honey syrup afterwards, and just piled into an old oil can and lightly covered with saran, just to keep out the dust I think.

The Dordillis are the one you are requesting.

They were a round or oval shape, and ran down the side of a grater to make little bumps on them. Deep fried and the honey dipped. Also again just piled in the oil container and covered.

These were my dad favourite as they were like a leaden ball of cooked shortbread type dough, saturated with the flavour of the honey. He liked them when they got old and harder yet. These do keep for a long time, ecspecially if you like them hard as we do.

I do have a recipe if you would like it.

Thanks hope this helped. And if you have rec'd the recipe from another source maybe you could send it my way for comparison.

Thanks

Andrea