Her er spise som laves til Skt Josef og er uundgåelige i Karnival-periode.
Bemærk at de steges i olivenolie (ikke jomrfu, men...). En syditaliener vil
ikke bruge andet!!! En mere neutral olie (jordnødde/solsikke) er også ok.
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Zeppole
These Sicilian fritters are commonly prepared for the feast of San Giuseppe.
They go also by the name of "Zippuliddi" or "Zzippuli", from the Arabian
word "zalabiak", meaning "soft dough that can be fried."
The recipe
Zeppole di San Giuseppe
In a pan, bring 3 cups of water to a boil with 1 tablespoon Cognac, 2
tablespoons sugar, and a pinch of salt. Remove from the heat and stir in 3
cups flour; mix energetically. Return to the heat, and continue mixing until
the dough is smooth and elastic and it comes away from the sides. Set aside
and allow to cool.
Over a marble working counter, beat the dough with a rolling pin and roll
out to obtain a very elastic dough. Turn into a ball, and shape into a
sausage, as thick as a finger. Cut into 6" long pieces, closing the edges to
obtain small "doughnuts", and prick with a fork.
In a deep frying pan, heat 2 cups olive oil and fry the zeppole, one at a
time, until golden. Remove with a slotted spoon and blot dry with absorbing
kitchen paper; Transfer to a serving platter, sprinkle with confectioner's
sugar, and serve.
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