This is a traditional sweet of Foggia ’s province.
Scarcelle are made during Easter period and can have various forms: sheeps, doves, baskets, ciambelle…
- 500 gr of flour
- 100 gr of sugar
- 70 gr of extravirgin olive oil
- 2 eggs
- ½ sachet of yeast for sweet
- some icing
- 1 sachet of vanilla.
Put the flour on the table like a crown. In the middle put the sugar, the eggs and work altogether.
Add the vanilla, the oil, the yeast for sweet, the ammonic and mix, helping if necessary, with some milk.
Grease a tin with oil and sprinkle it with flour.
Take the dough with the hand greased with oil and put it in the tin giving it the wanted shape.
Make it in the oven and when the coking is ended, cover the sweet with icing.
Before putting it in the oven, it is typical, in some areas, to put on it 1 or 2 boiled eggs stopped with 2 strips of the same dough put on the eggs like a cross. Sprinkle the surface of the dough and decorate scarcella even with small coloured almonds au anisette.