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Serves 3/4 (about 500g finished product)
250g bread wheat (type “0”), 250g sugar, 3 eggs, anise, water (a little to blend the mixture)
Put the wheat on a table in the shape of a round mound. Make a hollow on the top (as it were a volcano) making sure there remains a thin layer of wheat on the bottom. Add sugar in the hollow, then the eggs (on the sugar), the anise and 2/3 tbsp water.
Start mixing water and eggs with your fingertips, with a rotatory motion (making sure you do not change direction) till they form a well-blended liquid. Keep on mixing very slowly so that the liquid begins absorbing first the sugar and then, little by little, all the wheat.
As soon as (in the end) all the mixture gets well-blended - without streaks or grains of wheat - let it “rest” for about an hour.
Put special Brigidini plate* on the fire (the optimal temperature is 150°C).
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With the aid of a teaspoon make some pellets of dough (same size as a cherry). Put the pellets inside the “pliers” (which must be slightly greased) and press for a few seconds.
(As an alternative to typical hot plates you can use electric plates).
Take Brigidini off with a spatula and make them cool down till they get crumbly. With warm Brigidini and a little imagination you can realise several shapes: cones, cigars, small glasses.
Taste them as a dessert or as a snack, by themselves or accompanied with ice-cream or soaked in vinsanto (dessert wine); you will rediscover the unique and genuine taste of the past!
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