Friday, May 24 2024

Salted crispelle or “crispeddi c’anciovi o ca ricotta” are a typical street food of traditional Sicilian gastronomy, particularly in the Catania area, and are found on tables especially during the Christmas season, especially on Christmas Eve.

They can be made at home or bought from the many crispellari, fry shops found on every corner of the towns in this beautiful region.


 

 

Makes about 10 Crispelle

INGREDIENTS:

  • 3 cups of wheat semolina flour
  • 1 tbsp of fresh brewer’s yeast (1 tsp of dried brewer’s yeast)
  • 1/2 tsp of sugar
  • 2 tsp of salt
  • 2 cups of water
  • 1 1/4 cups of ricotta (sheep ricotta is perfect)
  • 5 anchovies (under salt or in oil)

 

METHOD:

Sift the flour together with the sugar and salt into a bowl large enough to allow it to double in size while rising.

Dissolve the brewer’s yeast in a little water (preferably warm) and add it to the other ingredients.

Gradually add the water and mix everything together with a fork.

When the mixture becomes soft, continue working it with the fork in bottom-up movements.

Continue until you get a “batter” of almost liquid consistency.

Cover the bowl with plastic wrap, wrap it in a blanket and let it rest in a warm place until doubled in size (calculate two to three hours depending on the temperature).

Prepare the shredded ricotta and anchovies on a surface so they are easily accessible.

Fill a high-sided pan with extra virgin olive oil and heat it to a temperature of about 370 F suitable for frying.

Keep a bowl of water nearby.

Wet one hand and spread a spoonful of batter.

Place a piece of ricotta cheese or anchovy and gently roll it up, pulling the edges of the batter to close it like a bundle.

Tip: To distinguish anchovy crispelle from ricotta crispelle, give the former a more elongated shape and the latter a rounder one.

Gently slide no more than two or three crispelles at a time into the hot oil so as not to lower the oil temperature.

As soon as the crispelle are evenly browned, drain them from the oil with a slotted spoon and place them on paper towels in the order they were removed.

Once the batter and the first fry are finished, fry the crispelle again, starting with the first ones. In this way, the inside of the crispelle will be perfectly cooked and the crust perfect.

Tasting crispelle are generally eaten hot, although care should be taken not to burn yourself with the ricotta!

 

 

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