'CRISPEDDI DI RICOTTA' When the weather becomes cooler and you start feeling the atmosphere of Christmas, in the streets of Catania centre and in many other villages around it, you can smell stronger and stronger the typical smell of 'Crispelle'...the simple ones with ricotta cheese (with a round shape), or the version with ricotta cheese and anchovies (with a more tapered shape), the 'Crispelle' represents an irresistible gluttony, especially in Christmas time.
We show to you below how to prepare the recipe of simple 'crispelle' with ricotta cheese. Enjoy cooking!
500 g of flour, 25 of brewer's yeast, 100 g of ricotta cheese, extra virgin olive oil, salt, sugar (optional).
SIft the flour in a bowl; add the crumbled yeast and 3,5 dl f tepid water; knead it all together for a long time, up to obtaining very soft dough. Add a pinch of salt and kenad for a few minutes more; at this point, cover it with a cloth and let it rise for 1 hour and a half.
Sift the ricotta cheese. Warm up abundant oil in a pan with high sides or use a deep fryer. Take a spoon of dough, put a bit of ricotta cheese in the middle (a teaspoon) and fold up the dough to cover the cheese and make a small ball (before doing this we suggest you get your hands wet or using a humid spoon).
Now you can dip the ball in the oil and fry until it gets golden colour; drain and place them on some kitchen paper to loose the exceeding oil.
The 'crispelle' are at this point ready to be served, with or without some sugar on top.
Wine pairings: a Sicilian Etna White Wine, or a classic method Champagne.
Rapida la spedizione e buono il prezzo del vino ordinato. Grazie dei prodotti d'omaggio!
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