8th December

Glj Trcnell’ di Pescasseroli – Potato & Anise Fritters

Pescasseroli Cucina

Li Trcnell’ are a wonderful winter street food found in Pescasseroli, with delicious variations across Abruzzo at this time of year. If you didn’t make it to Abruzzo, try them at home, then warm up with another local favourite: patate ‘mbacchiuse, a rich, pan-gratin-style potato dish perfect for cold days.

Traditional anise and potato mountain fried bread for the Feast of the Immaculate Conception

Pescasseroli Magic

Ingredients (makes ~20 trcnell’):

•  1 large or 2 small potatoes, enough to make 175g cooked potato

•  175g plain flour

•  1 tsp instant dried yeast

•  40g caster sugar, plus a little extra for dusting

• 30ml tepid milk, alternatively you can use wine

• 1 egg

•  40g sultanas, soaked in warm water for 10 minutes

• 1/2 tsp aniseed

•  Peanut oil, for frying

•  light olive oil, for rolling

•  ground cinnamon, for dusting

Method:

1. Wash the potato and put it in a small saucepan with salted water. Bring it to a boil, then cover and simmer for about 30 minutes or until it’s tender. Drain, peel, and mash the potato, then set it aside and keep it warm.
2. Put the flour, yeast, and sugar in a bowl and whisk them together. Add the warm mashed potato, milk, and egg. Stir with a wooden spoon for 5 minutes, or use a stand mixer, until the mixture is smooth and even.
3. Drain the sultanas and squeeze out any extra liquid. Add them to the mixture with the aniseed and a pinch of salt. Give the dough a final stir; it will be quite soft. Cover the bowl with cling film and leave it in a warm place for about 1 hour, or until it has doubled in size.
4. Heat enough oil for deep frying in a heavy saucepan or deep fryer to 180°C. Oil your hands, then take a heaped tablespoon of dough, roll it into a short baton, and twist it to make the traditional shape. Repeat with the rest of the dough.
5. Fry 3 or 4 torcinelli at a time in the hot oil for 2 to 3 minutes on each side, until they are pale golden and cooked through. Break open the first one to check if it is done, and adjust the oil temperature if needed before frying the rest.
6. Let the torcinelli drain on kitchen paper, then put them in a bowl and toss them in extra sugar while they are still warm. Sprinkle a little ground cinnamon on top just before serving.

Read 24 Hours in Pescasseroli – A Local’s Guide

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