What is hidden behind the coppers of Naples is soon said: a Sicilian sweet widely made on the occasion of the feast of the dead which is however available all year round, and which lends itself to delight with its unique gluttony.
The Sicilian recipe - the one from Catania is the original - delle rame di Napoli can be easily reproduced at home. Even if nothing prevents you from buying them (perhaps on Sicilyaddict, where you can find them in a delicious variant together with other delicacies for All Saints' Day).
But what are the coppers of Naples ? What is their story and why such a particular name? Let's go in order.
Read: Typical Sicilian sweets for the Feast of the Dead
Photo Credit | Dolcidolci Facebook
What are the coppers of Naples
According to a popular custom, such treats were brought to children by deceased relatives if they behaved well during the year. The coppers of Naples are nothing more than soft cocoa biscuits covered with a layer of dark chocolate icing. Their recipe has evolved and diversified over time.
Originally they were made with flour, sugar and the addition of a little cocoa and a few teaspoons of marmalade. Over the years, various variations have been added, such as the rame di Napoli with pistachio , or the gluten-free ones, to satisfy coeliacs.
Their original recipe calls for the addition of ammonia for desserts , which has nothing to do with the toxic one and which you can't even smell once the biscuits are cooked. But which, in case you can't find it, you can easily replace with the common baking powder.
Copper of Naples, history
Where are the coppers of Naples born ? Although the exact origins of these biscuits are unclear, the history of the coppers of Naples probably begins when Sicily joined the Kingdom of Naples, giving rise to the Kingdom of the Two Sicilies. In this particular era, the regions of southern Italy shared a similar folklore and gastronomy. It is therefore not strange that the coppers of Naples may have been "imported" from the capital of Campania.
According to some, however, their conception is due to a rather well-known pastry chef whose surname was "Napoli" or "Di Napoli. Finally, according to others, their name would concern the minting of a copper alloy coin to replace the gold and silver ones in daily traffic. A coin that would have wanted to be celebrated with a dessert that recalled its appearance.
Photo Credit | Facebook
Rame di Napoli, Sicilian recipe
Let's move on to the recipe for these Feast of the Dead cookies , without which the anniversary would not be the same.
Ingredients
For the dough
- 225 g of 00 flour
- 50 g of melted butter
- 50 g of cocoa powder
- 1 large spoonful of honey
- 200 g of milk
- 100 g of granulated sugar
- cinnamon powder
- ground cloves
- Finely grated zest of 1/2 orange
- 2 teaspoons of baking powder for desserts
- 1 pinch of salt
For coverage
- 100 g of dark chocolate
- 60 g of butter
- 30 g of orange or apricot jam
- 20 g of finely chopped pistachios (optional)
Preparation
Dough
- Preheat the oven to 180°C. Pour the sugar, cinnamon, ground cloves and yeast into a bowl and mix. Add the sifted bitter cocoa and the orange zest and mix.
- Now add the honey and melted butter and mix until the mixture is blended.
- Add part of the flour alternating it with the milk. Complete by adding all the flour and a pinch of salt and mix well.
- Take the compound with the help of two spoons and create piles on a pan coated with oven paper, well spaced. Bake them in a hot oven for 15 minutes.
- Leave to cool, then remove from the pan and place on a wire rack.
Coverage
- Now move on to the cover: melt the chocolate and butter together. Heat the jam to melt it.
- With the help of a brush, brush it on the biscuits. Then dip the tops of them into the chocolate.
- Transfer to a baking sheet and sprinkle with the chopped pistachios on the surface. Let solidify completely, then enjoy.
Copper of Naples with pistachio
The equally delicious pistachio rame di Napoli deserve a mention. Which you can get by making a few small changes to the recipe above.
- For example, replace part of the 00 flour with the same amount of pistachio flour.
- Use white chocolate to cover, to which add a few tablespoons of pistachio paste.
- Don't miss the pistachio grain on the surface!
PS. If you want to avoid the concussion, however, you can always buy the coppers of Naples with pistachio already ready on Sicilyaddict! And maybe take the opportunity to place a large order of typical Sicilian products. Which doesn't hurt.
Naples copper, calories
How many calories does a rama di Napoli have ? The ingredients and the chocolate coating suggest that these are not light biscuits. But, being sweets typical of the Dead, it goes without saying that they are generally enjoyed on a day of celebration (in which everything is allowed. Or not?). That said, 100 grams of copper from Naples contain approximately 380 calories.
How to preserve the coppers of Naples
Once ready and completely cooled, you can transfer the biscuits into an airtight container, or alternatively under a glass bell. Take care to keep the rame di Napoli in a cool place to prevent the chocolate from melting. Stored correctly, they are best kept for about 3-4 days.
