Fulis or Fulje
Fulis o Fulje
Fulis or Fulje: sweet and savory elongated dumplings, prepared with bread, raisins, cheese and cooked in ham broth.
Fulis, also called Fulje or Fule, are an unusual preparation, in which sweet and savoury components coexist in the same dough. The presence of theraisins and sugar is integrated with the strong cheese, the lardo soffritto, citrus fruits, and spices, while aromatic herbs add a fragrant and variable note. Toasted breadcrumbs form the basis of the texture: after being softened with the ham cooking water, they become firm enough to be shaped into small, elongated dumplings. The cooking takes place in the same broth, kept over low heat, creating a soft and tasty preparation. Fulis are linked to the afternoon snack Gorizia Easter. The recipe is suitable for the region. Puglia in the data provided.
Instructions
ShareVoice reading
6 steps · natural Italian voice
Prepare the broth
Cook the ham and reserve the resulting flavored water. Keep it warm, without boiling vigorously: the liquid should reach a gentle simmer, which is essential for cooking the Fulis without breaking them.
Toast the bread
Lightly toast the breadcrumbs in a skillet dry, stirring continuously. Stop when it takes on a slightly golden hue and releases a warm, toasted aroma, avoiding a dark color that would make the mixture bitter.
Combine the ingredients
Combine the toasted bread with theraisins, sugar, grated cheese, lardo Already soffritto without ciccioli, eggs, grated citrus peel, cinnamon, whole clove, herbs, and salt. Stir until the ingredients are evenly distributed.
Soften the dough
Gradually pour in the hot cooking water from the ham and work it the mixture until you obtain a compact but malleable mass. Stop when the dough holds its shape without becoming dry or runny; add the liquid gradually to control the consistency.
Form the Fulis
Take portions of dough and shape them into long, even, and fairly compact gnocchi. Dust them lightly with flour, just enough to prevent them from sticking to each other or to the work surface, without creating a thick coating.
Cook in broth
10 minImmerse the Fulis in the broth of the ham kept over low heatCook them for about ten minutes, at a gentle, steady boil; they'll be ready when they appear firm and cooked evenly, without falling apart in the liquid.
Chef's Tips
The editors recommend using the ham broth both to soften the dough and to cook the Fulis, keeping it just simmering to prevent the gnocchi from falling apart.
Ingredients
- Ingredients for 8 people
- (3.31 lb) 1.5 kg breadcrumbs
- (26.46 oz) 750 g of raisins zibibbo
- (12.35 oz) 350 g sugar
- (8.82 oz) 250 g grated (strong) cheese 200 g lardo (cured pork fatback) soffritto (without ciccioli (pork cracklings)) 7 eggs
- grated peel of 2 oranges grated peel of 1 lemon cinnamon
- whole clove
- aromatic herbs (to taste, including chives,
- wild garlic, marjoram, thyme, mentuccia (wild mint), lemon balm) salt
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
- ciccioli (pork cracklings)International markets
Unflavored chicharrones, crumbled
Or: Diced pancetta rendered until crisp
- calamint / wild mintHard to find in the US
2 parts fresh mint and 1 part fresh oregano
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate