The Susumelli: the sweet, small cookies that tell stories of age and make you imagine with the imagination the kitchens of the past, in which the fire in the fireplace crackled lively and traditional dishes were prepared. The Susumelli, typical of the village of Sant’Agata di Puglia, since time immemorial are cooked for the Christmas holidays and represent one of the most delicious sweets of the Apulian tradition. Their consistency is rather soft, the taste is original and unmistakable and can be combined with any palate of Bacchus of the territory.
- 1 kilogram of white flour
- 200 grams of ground semolina flour
- 400 grams of olive oil
- 100 grams of sugar
- 2 oranges
- half a glass of white wine
Heat the oil in a saucepan in a bain-marie, then add it to the flours and sugar. Knead, taking care to add the wine a little at a time - at room temperature - and the squeezed oranges, until a smooth and soft dough is obtained. Once the dough is obtained, it takes a little at a time and spreads it on the table in rolls about 15 cm long. The rolls are cut into three parts, each of which will be passed on an upturned grater or on the palette used to prepare the gnocchi. All this is aimed at making the dough slightly concave and lighter. At this point the three segments join one another, pressing hard at the ends so that they do not open during cooking. Once all the "molds" of the biscuits are ready, the Susumelli must be fried until they have a beautiful golden color. They are excellent cold but the kids love to munch them as soon as they become lukewarm!
Main photo: www.santagatesinelmondo.it