Easter cuzzuppe are one of the traditional dishes of Calabrian cuisine, prepared during the Easter season. They are tasty sweet cakes shaped like fritters, enriched with hard-boiled eggs and flavored with red chili powder. The soft texture of the bread dough and the sweet and slightly spicy flavor make Easter cuzzuppe a real delight for the palate. This recipe originates from the Calabria region in southern Italy.
Add to the bread dough lard, salt, and ground chili pepper and work it until it becomes elastic, shape it into a ball and let it rise in a warm place for a couple of hours
Divide it, form four rings, and garnish them with raw eggs in their shells
Bake in a moderately hot oven
Bowl
Fryer
Peeler
Italy, Calabria
| Energy (kcal) | 254.1 |
| Carbohydrates (g) | 39.74 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 5.76 |
| of which Saturates (g) | 2.05 |
| Protein (g) | 12.81 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.06 |
