“Canestrelli” from Taggia are crispy doughnuts similar to the more famous taralli from Puglia, with a diameter of about 10 cm, prepared with extra virgin olive oil from the Ligurian Riviera.
They are perfect with cold meats and cheeses, but also for breakfast dipped in coffee milk.
Traditionally, they are prepared in Taggia on 12 February, the day of St Benedict, the town’s patron saint, to commemorate the time when the saint managed to deceive the town’s attackers and save it.
INGREDIENTS (for about 10 canestrelli)
– 250 g strong flour (Manitoba)
– 80 g of room temperature water
– 75 g of taggiasca olive oil (or another extra virgin oil with a very delicate taste)
– 4 g salt
– 0.3 g dry brewer’s yeast (1 g fresh)
– 1 pinch of caster sugar
Put the pinch of sugar and the brewer’s yeast in a bowl together with the water, pour in the flour and start to knead, add the salt and the olive oil in a trickle while continuing to knead.
Once well kneaded, cover with a damp cloth and let it rest for about 20 minutes, then knead again for 4-5 minutes.
Leave to rise in a warm place for 8 hours. Cut the dough into ten more or less equal parts, form ‘small snakes’ or breadsticks and close them to form canestrelli. Place them to rise for at least two hours in the baking tray, which will then go into the oven covered with foil.
Bake at 150° for 20 minutes and bake the next day at 100° for another 20 minutes, so they will be nice and crumbly.
Now they are ready to be enjoyed, perhaps accompanied by a good Moscatello di Taggia wine!
