Chinolitte

Families from Marano Marchesato, Cosenza, Calabria

Chinolitte
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CHINOLITTE (GENOLEAD)
Submitted by Diane Belmonte Patterson

Dough:

1 cup crisco
1 dozen eggs
1 tsp. baking powder
1 tsp. salt 

1 T anisette 
1/2 cup sugar
4 or 5 # of flour (Use flour as needed when working dough)

Melt Crisco then cool and add to eggs. Beat eggs with beater, until well mixed. Then add melted Crisco, anisette, sugar. Sift flour, baking powder and salt. Then pour into egg mixture. Work dough with your hands until stiff. Let dough stand 5 - 10 minutes. Then work dough into ravioli shapes fill with stuffing mixture. Deep fry until golden brown. When cookies are cooled dip in hot honey.

 *cut dough into strips. work dough until it is thin, slice strips into squares fill with stuffing and seal with a fork. 

STUFFING:

1 - 32 oz jar grape jam
1/2 tsp. ground clove ( add more to taste)		 1 # raisins (more or less to taste)
2 1/2 to 3 cups chopped nuts

Mix all the above then bring to a boil, stirring occasionally until it boils. Simmer until all is mixed thoroughly. Let cool, Place in refrigerator over night.

 

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