Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Miliḍḍi: Crunchy Anise Biscuits from Trapani
Discover the crisp, anise-scented Miliḍḍi biscuits from Trapani – perfect for breakfast or enjoyed with a glass of Marsala!
📖 What is it
Discover the crisp, anise-scented Miliḍḍi biscuits from Trapani – perfect for breakfast or enjoyed with a glass of Marsala!
🛒 Ingredients
- ✓ 1 kg semolina flour
- ✓ 250 g caster sugar
- ✓ 15 g anise seeds
- ✓ A pinch of salt
- ✓ 80 g lard
- ✓ 100 ml extra virgin olive oil
- ✓ 100 ml white wine
- ✓ 20 g baking ammonia
- ✓ 300 ml lukewarm milk
📊 Nutritional Information
Step into the authentic flavours of western Sicily with Trapani’s Miliḍḍi – crunchy, fragrant anise biscuits born from the tradition of wood-fired ovens. Ideal to kickstart your morning or to savour alongside a glass of Marsala, these rustic treats tell tales of ancient Mediterranean aromas and time-honoured recipes.
👨🍳 Preparation
- 1
Sift the semolina onto a clean work surface and add the sugar, anise seeds, lard, olive oil, white wine, and a pinch of salt.
- 2
Dissolve the baking ammonia in the lukewarm milk, then incorporate it into the mixture.
- 3
Knead vigorously until you have a firm, slightly rough dough.
- 4
Cover with a cloth and leave to rest for about an hour.
- 5
Divide the dough into equal portions and shape into flattened rolls about 3 cm thick.
- 6
Cut the rolls into pieces and arrange them on a baking tray lined with parchment paper.
- 7
Bake in a preheated oven at 200°C for 10 minutes, then reduce the temperature to 140°C and continue baking for another 30 minutes.
- 8
Turn off the oven and leave the Miliḍḍi inside to cool slowly, allowing them to become perfectly crisp.
💡 Tips and Variations
- •
For a softer texture, try swapping some of the semolina for plain flour.
- •
If you fancy a more pronounced aroma, add a pinch of cinnamon or some finely grated lemon zest to the dough.
- •
To really bring out the anise flavour, use fresh anise seeds or a natural extract.
- •
For a lighter version, reduce the sugar and replace the lard with a mild extra virgin olive oil.
- •
The key to perfect biscuits is slow, even baking to achieve crispness without burning.
📦 Storage
- • Store the biscuits in a tin or airtight container to keep them fresh for up to a month.
- • Make sure to keep them in a cool, dry place away from moisture that could soften them.
- • To revive their original crunch, warm them gently in a low oven for a few minutes before serving.
🍷 Pairing
Enjoy your Miliḍḍi with a glass of semi-dry Marsala, whose sweet, enveloping notes beautifully complement the anise aroma. Alternatively, a Sicilian passito like Moscato di Pantelleria or a crisp Vermentino make delightful matches. For a non-Sicilian twist, try a Tuscan Vin Santo or an aromatic Gewürztraminer.
Making Miliḍḍi is like bringing a slice of Sicily to your table, full of simple ingredients and timeless scents. These crunchy, aromatic biscuits are perfect for sharing sweet moments with your loved ones. Do give them a go and spread the joy of this wonderful tradition among your friends – after all, good food is best enjoyed together.
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