Nacatole o Scalille Calabresi



  • 6 Medium eggs;
  • 400 grams of sugar;
  • 60 gr extra virgin olive oil
  • juice of 1 lemon
  • 50 gr. Sambuca or Anice
  • 1.2 kg flour.


It is necessary to first stir the eggs with the sugar in a bowl. At this point add the lemon juice and then the extra virgin olive oil, making sure that the sugar is well dissolved. Then the anise is added.

In another bowl, the flour is put, rigorously sieved, with baking powder and blends well. Then the mixture of the previous bowl is added and the whole is worked so that the dough is more or less homogeneous, which is soft and not sticky. In any case, it is possible to add more flour to obtain the desired consistency.

Leave to rest for at least 2 hours.

Remove the mixture from the bowl and work on a wooden pastry board until you reach a dough. From the dough thus obtained it is necessary to obtain dough yarns about one finger thick and rather long, 40 or 50 centimetres, by rolling them on the wooden pastry board, applying light pressure with both hands.

At this point it is necessary to wrap the string of dough around the handle of the wooden spoon, to then close it on itself on both sides, thus obtaining the typical ellipsoidal shape.

Still wrapped on the handle of the wooden spoon, the shape must be on the gnocchi tablet to decorate it and give the typical streaks, to then be removed from the spoon. Finally, the Nacatole must be fried in boiling oil until light brown in colour.

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