Dish
Cudduruni (Lentini)
Cudduruni is made with a simple dough that is allowed to rise for several hours before being fried in hot oil. The result is a delicious, savory snack that is perfect for any time of day. The dough is typically flavored with a variety of herbs and spices such as oregano, garlic, and red pepper flakes.
Origins and history
Cudduruni originated in the town of Lentini in Sicily, Italy. The snack has been a staple in Sicilian cuisine for centuries and is often associated with the region.
Dietary considerations
Cudduruni can be made to accommodate a variety of dietary needs. For a vegan option, simply omit the cheese. For a gluten-free option, use a gluten-free flour blend.
Variations
There are many variations of Cudduruni, but the basic recipe remains the same. Some variations include adding different herbs and spices to the dough for added flavor.
Presentation and garnishing
Cudduruni should be served warm and sprinkled with grated Parmesan cheese. Garnish with fresh herbs such as parsley or basil.
Tips & Tricks
To achieve a crispy exterior, be sure to fry the Cudduruni in hot oil.
Side-dishes
Cudduruni is often served on its own as a snack, but it can also be enjoyed with a side of marinara sauce for dipping.
Drink pairings
A light-bodied red wine such as Nero d'Avola or Pinot Noir pairs well with Cudduruni.
Delicious Cudduruni (Lentini) recipes
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