Dining with the Famous and Infamous by Ross Fiona

Author:Ross, Fiona
Language: eng
Format: epub
ISBN: 9781442252264
Publisher: Rowman & Littlefield Publishers
Published: 2016-01-15T16:00:00+00:00

Crispeddi

These delicious morsels come in both savory and sweet form, stuffed with either anchovies or ricotta.

INGREDIENTS

Sunflower oil for frying

1 lb. all-purpose flour

½ cup warm water

1 oz. fast-acting yeast

1½ tbsp. olive oil

¼ tsp. sugar

Pinch of sea salt

FOR SAVORY CRISPEDDI . . .

6 preserved anchovies, finely chopped

6 small cubes of mozzarella

Dried fennel seeds or oregano

A little chopped dill

FOR SWEET CRISPEDDI . . .

½ lb. ricotta

4 oz. sugar

Zest of ½ orange

1 tbsp. candied peel

¼ tsp. vanilla essence

¼ tsp. orange flower water

Powdered sugar to garnish

METHOD

In a bowl, mix together the fast-acting yeast with the warm water; put this in a warm place for 10 minutes, until it starts to bubble. Sieve ½ cup of the flour into a mixing bowl, and add the sugar, water, and yeast and combine to make a loose, wet dough. Put this in a warm place and leave it to rise for an hour.

After an hour, take the risen wet dough and combine it with the rest of the flour. Cautiously add more warm water, olive oil, and the sea salt. Now knead the dough until it is pliable and elastic. Place it in an oiled bowl, cover, and leave it to rise in a warm place for a further 3 hours.

Prepare the crispeddi fillings. In a bowl, mix chopped anchovies with chopped mozzarella. Add some oregano or a pinch of fennel seeds and some chopped dill. Reserve.

In a bowl, mix the ricotta with sugar, orange zest, vanilla, orange flower water, and candied peel.

When the dough has risen to twice its size, oil your hands lightly and divide up the dough, shaping it into smallish, egg-sized balls. Traditionally, an oblong crispeddi spells anchovies, while round crispeddi are sweet with ricotta.

To fill the anchovy crispeddi, take one of the oblong dough shapes, flatten it, and fill it with the anchovy mix. Moisten the edge with a little water and seal. Reshape. Do the same with the ricotta-filled circular crispeddi. Now lay the crispeddi on a surface lightly dusted with flour, cover with a tea towel, and leave to rest for one hour in a warm spot.

When the hour is up, heat 1 to 2 inches of sunflower oil in a deep, heavy-based frying pan until it is hot. Pop the crispeddi, a couple at a time, into the hot oil, turning them until they are uniformly a lovely, light-honey-brown color. Remove with a slotted spoon and dry on kitchen towels. Dust the ricotta crispeddi with a little powdered sugar; salt and pepper the anchovy crispeddi.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.