Chianuille: The Southern Italian, Calabrese (e 38)
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- Опубликовано: 12 дек 2020
- Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandma), shares how to make chianuille - an absolute must on the holiday table of Calabria, alongside scalille and turdili. Together, the 3 form the holy trinity of Calabrese holiday sweets.
Every Christmas, the Calabrese tradition is to serve up Scalille, Turdili, and Chianuille. Nonna Mia has already made Turdili and Scalille, so in this episode, Nonna gets down to the very serious business of making 5 dozen / 60 Chianuille. Fortunately, it's a labor of love for Nonna.
Once again, Nonna starts with a 6-cup flour nest, and as always, she has flour on the side, to add as required. In this recipe, she adds another 1.5 cups in the process of kneading, rolling, and cutting.
She adds 7 eggs to her nest, followed by 1 cup of canola oil, 1 cup of ginger ale, 1 cup of sugar, and 2 teaspoons of baking powder.
Once fully kneaded, Nonna lets the dough rest 20 minutes, then cuts it in half, to work with one half at a time. She rolls the dough until thin enough - keeping in mind that you fold it in half, so you don't want it too thick, but given that it holds a filling, not too thin.
Nonna uses an espresso saucer to cut the rounds and uses an eggwash on half the circle, to aid in sealing them, once filled.
Two fillings are made - the classic, which is made with 1 cup of grape jelly, 1 cup of walnuts, and 1/2 cup of raisins. The other is a cup of Nutella with 1/2 cup chopped walnuts.
To seal the edges, Nonna uses a twist on the Nutella Chianuille and a fork for the jam ones.
Next, she fries them in canola oil until golden brown on both sides. The final step is to either roll them in hot honey or dust them with icing sugar. And then the best part, sample them!
Buon appetito!!
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How wonderful to find authentic, skilled Italian artisan baking. It warms the heart & makes me think of Mom .
Grazie tanto! And I am glad that this brings warm memories of your Mom! That makes me very happy. Sending you love and hugs cara! xoxo
My Calabrese grandmother made these. Delicious. I love this lady. I love my heritage.
Nonna God Bless You ,I am watching you bake listening to the music and you singing,I am sitting here crying it brings back so many memories of my two grandma’s who are no longer with us ,they used to bake for the holidays too. It just brings back so many Great Memories.I love your show.love you and god bless you.
Maria, this warms my heart so much, to hear how much your Nonnis meant to you. God bless you. Bacioni e un grande abbraccio bella! xox
Darling Maria ~ we have so many memories to bring to mind of our own grandmothers. So bittersweet. God bring us wonderful women like Nonna Mia into our lives to lovingly remember our own nonna's. I thank God for RUclips - it has taught me SO MANY THINGS! Be well, Maria, be at peace with your beautiful memories. God Bless You ~♡~♡~♡~
Thank you for sharing your beautiful recipes with us Nonna Mia. You’re adorable!! 😘
Thank you so much! xx
I've never seen these!! Lovely. My parents always made Scallili or Turdilli which are also yummy!! XO
Oh I love those both too. Every Christmas we make all 3. 😍
Nonna, grazie per la tua video! Anche I miei antenati sono calabrese. Mi piace tantissimo vedere i tuoi video di cucina! 💖 Sopratutto perché ho già perso mia madre e mia nonna. Buon Natale a te e alla tua famiglia!
Mi dispiace di aver impiegato così tanto tempo per rispondere. Sono grato che tu mi abbia scritto e mi dispiace che tu abbia perso la tua mamma. Ti mando un grande abbraccio.🤗💛🙏
So glad I found your channel. Some good Calabrian cookies and foods that bring me back to Grandmom’s kitchen and my youth 😍🥰❤️😘
I’m so grateful that you found me too cara! Thank you so much for writing me. Sending you a big big hug!!! 🤗💛🤗💛🤗
Just beautiful! 👍🙏
Grazie Mille. 🤗🤗
I love it when you share stories about your life in Italy xo
More to come! xx
Nonna Mia, I watched your video with such passion as you making these Chianullde reminded me so much of my dear Mother’s favourite yearly tradition of making these….She is no longer with us, but her traditions live on and my sisters and I try to duplicate her loving recipes but they don’t come out quite as good as hers….We’ll have to live with that, but thanks to wonderful people like you Nonna Mia, our Calabrian traditions with go on and inspire us to make them….Grazie from my heart for your dedication and hard work. You are an inspiration to all of us!!! Be well!!
Bravissimi. It’s wonderful that you and your sisters make these. Grazie tanto cara for your sweet words. It’s always so nice to hear from you. ❤️❤️❤️
@@nonnamia7890 Grazie !!🙏
They look really good, I can’t wait to try it.
These are delicious - and you can modify fillings to suit your taste. You can also bake them if you don't want to fry them. It's a very similar process when making folded pizzas / calzone! xx
Eine Grossmutter sehr toll !
Grazie cara!! 😘
My paternal grandparents were Calabrese so it's wonderful to find you Nonna!
That's wonderful! The recipes vary a bit from region to region, but they are roughly the same. I grew up in Belsito, near Rogliano. Have you been to Calabria yet? xx
Complimenti è bravissima e simpaticissima 😘
Grazie tanto cara Anna! xx
You are so adorable and remind me of my nonna and my mom! They used to flip the dough like that, too! What beautiful memories!
Carissima Mary - I am so glad that I remind you of your Mom! I am sending you a big hug bella. xox
Looks delicious Nona
Thank you so much!! I hope you are keeping healthy and safe! xx
Délicieux ! Ma Mia Nonna bonjour d'Algérie !
Algeria!!! How wonderful. I think you are the first to write me from Algeria. 🤗💛🤗
My grandmother and my mom made these and others every year. They are both gone now; guess I should try to do this.
My family is from San Marco Argentano. Cosenza, Calabria
Yes, that would be a lovely way to keep their spirit and traditions with you. 😍
Beautiful delicious yes
😀😀
I do say that a lot. My daughter says she’s gonna make me a new apron with that on it. 😅
Nonna Mia, those look fantastic - especially the nuttella ones! :-)
Grazie!!
Yes, my grandkids and kids generally prefer Nutella too!
bravissima
Grazie tanto cara Dina! Thank you for writing me!! xox
Ciao Nonna Mia
Buon giorno Joey! 🤗
Wow. What an act of love for these cookies. My mom and grandma make the turdilli and scalilli, but I have not seen these. Can these be frozen before the honey, like the tirdilli?
Grazie tanto e Buon anno. Yes. Exactly. I freeze then thaw and honey. ❤️
@@nonnamia7890 Thank You! Now, I must go learn how to make a good nest. :)
Thanks my dear friend,Happy New Year.
Buon Anno e grazie mille!
Nonna Mia Thank you very much.
The last I made Chiauille was in 1988.
Do you think you will make them again? :-)
@@nonnamia7890 absolutely after seeing this. I have been making pizzelles
Take care
You too!! 😀
What temperature should the oil be?
350f caro
Oh boy looks like it’s time I try out another recipe!!
Excellent. Nutella? Send pictures. 😘
Bravissima complimenti potete scrivere gli ingredienti in italiano?😘
Google Translate: Ancora una volta, Nonna inizia con un nido di farina da 6 tazze e, come sempre, ha la farina sul lato, da aggiungere secondo necessità. In questa ricetta, aggiunge altre 1,5 tazze nel processo di impastare, arrotolare e tagliare.
Aggiunge 7 uova al suo nido, seguite da 1 tazza di olio di canola, 1 tazza di ginger ale, 1 tazza di zucchero e 2 cucchiaini di lievito.
Una volta completamente impastato, Nonna lascia riposare l'impasto 20 minuti, poi lo taglia a metà, per lavorare con una metà alla volta. Tira l'impasto fino a renderlo abbastanza sottile, tenendo presente che lo pieghi a metà, quindi non lo vuoi troppo spesso, ma dato che contiene un ripieno, non troppo sottile.
Nonna usa un piattino per caffè espresso per tagliare i giri e usa un lavaggio delle uova su metà del cerchio, per aiutarli a sigillarli, una volta riempiti.
Vengono preparati due ripieni: il classico, che viene preparato con 1 tazza di gelatina d'uva, 1 tazza di noci e 1/2 tazza di uvetta. L'altro è una tazza di Nutella con 1/2 tazza di noci tritate.
Per sigillare i bordi, Nonna usa una torsione sulle Chianuille alla Nutella e una forchetta per quelle alla marmellata.
Any substitute for ginger ale?
Hi bella - you could try a cup / 250 ml of water or milk.
@@nonnamia7890 Great thanks!!
can i make chianulle i dont want to make too much can we do the receipe half let me know how to do it thANK YOU
Hi Pearl - yes. I understand. 60 is a lot. Just use half the ingredients - but try with 4 eggs.
@@nonnamia7890 GRAZIE
Of course - just do half of the ingredients! Simple and easy!
Please say the beautiful music CD name you play in the background! ♡♡♡
Cara Natalia, I love it too - it is on RUclips - ruclips.net/video/_26BhViw28s/видео.html. Enjoy la bella musica!
@@nonnamia7890 Thank you, Nonna Mia ♡ I want to bake BIG like you but everyone that I bake for (the Nuns) cuts everything up! I LOVE to bake big, hearty cookies and cakes like you. YOU'RE THE BEST! I love the perfect dough you make. I remember my own nonna flapping the dough around the long rolling pin - when I walked a little girl, I was amazed to watch her - just like you're doing! Thank you for the link to the beautiful music you're listening to. You are my new LOVE on the Internet ♡ Be well and God Bless You and THANK YOU FOR EVERYTHING ! ~♡~♡~♡~
What flour do you use Plain or Self Raising ????? Nonna I am going to try your beautiful recipes and thank you for sharing your recipes
Wonderful bella. I’m so happy you will try. I use all purpose flower. Just Plain Flour.
Always have a wood board what kind of wood is that
Fir plywood - and about 50 years old if you can believe it!!!
Thank you for the answer
@@janicepezzullo4962 prego bella
@@janicepezzullo4962 my pleasure. 😍