Sicilian Sfingi Recipes
When you notice that everywhere you step on outside your house seems to have developed colored spots, it doesn't mean that the cleaners left on a holiday altogether nor there's a new city-wide fad of polka-dotted flooring. It just means that Carnevale (Carnival or Mardi Gras) is just around the corner.
This is also my reminder that it's time to hit the stores and do my share of the Carnevale festivities. Take my kids out costume hunting along with the other hundred parents and kids looking for the same thing. Princess and action hero costumes.
Children put on their costumes and start throwing stelle filanti (streamers) & coriandoli (confetti) everywhere. You can't blame them. It's the only time of the year when they can litter as much as they want and go around masked with their favorite action heroes and princesses of every kind. And the smaller ones are dressed as baby veggies, bees or flowers. I spared Sofia that vegetable or flower phase and made her go straight to a princess with a hat taller than her. And I also have the twin of Zorro at home prancing around with his cape and sword.
Classic Nonna Sfingi Dessert Recipe
When Carnevale arrives, my thoughts dwell on the plethora of pastries that go with this period. Every region in Italy boasts of having one better than the other so in the end, you don't really know what to choose because they are all good. Try going to a pasticceria (pastry shop) and you will see what I mean.
There is futility in calling each pastry with its proper name, I've noticed. It seems that one region can have a Carnevale pastry that another region can have too but with another name. Over the years, I've witnessed and participated in endless friendly debates about the proper names of Carnevale cakes and their respective origin. Conclusion: We all end up at the starting point. No one gains a point nor no one loses any. We pick up on the same topic the following year.
Here, I have the Sicilian puff pastry fritters. They are made during the Carnevale festivities and on the Day of San Giuseppe (St. Joseph's Day) which is every 19th of March, for that its complete name is sfingi di San Giuseppe. That is the day when Italy celebrates Father's Day because St. Joseph is the father of Jesus. It is also the day when everyone named Giuseppe and Giuseppa celebrate their Name Days. In all the days of the calendar, all 365 days of it, a feast of a saint is celebrated and you can celebrate it also following your saint's name. It's a mini-celebration for anyone whose name is associated with a saint. You receive small gifts, greetings and in return, you treat your friends to a round of coffee or cocktails. Do you know when your Name Day is?
Sfingi Sicilian Doughnuts Recipe
Even if these fritters come from one region, there are different kinds too, depending on the town it comes from. Usually, it differs with the ingredients and the garnish. My mother-in-law's version is from her town, done with eggs and drizzled with honey. They can also be filled up with ricotta or chocolate. Here, I have the basic one that I find so addictive. It's soft and fluffy and goes so well with honey. If you use good honey, it makes a great difference.Sfingi, Cannoli, and Zeppole's are traditional Italian pastry served each March 19 for St Joseph’s Day. Many Italian homes, churches, and community centers celebrate St. Joseph’s Day with a wonderful tradition of setting out food for the homeless and hungry. Legend tells of a great famine that struck Sicily, and the villagers prayed to St Joseph for help. Their prayers were answered and they celebrated with a thanksgiving feast in his honor. The spirit of St. Joseph’s Day is about giving and sharing.
Nothing reminds me more of my Grandma Ann than her donut-style Sfingi - fried pieces of bread dough rolled in sugar. We would come home from school and find her in the kitchen making these snacks for us. The smell of yeasty bread frying hit the minute we walked in the door. She would then put the hot bread dough balls in a big brown paper bag loaded with sugar and would shake it until fully coated. That is still one of the best sounds in the world to me. Of course, Grandma always made the bread dough fresh. She used most of it for her everyday Italian bread recipe, and would save some of the dough to fry up for us kids.
The donut-style Sfingi are also a speciality of the Sisters of St. Charles and a special treat when they serve them at the famous Italian Festival in Melrose Park, Illinois.
Zeppole / Sfingi
If you research Sfingi (also called Spingi), you will find there are three types; 1) a pate choux-type pastry that is fried or baked (also called Zeppole. See my version of tis recipe here) 2) a thick pancake-like batter that is fried using a special rosette shape iron and 3) a bread dough donut-style that is fried and rolled in sugar. No three Italians will agree on which version is correct or if they are called Zeppole or Sfingi. They are all delicious. My Mother's cookbook refers to Sfingi as the pancake batter style fried with a special rosette iron. They were loaded with powdered sugar and melted in your mouth.
This Sfingi recipe is a classic donut-style bread dough sweetened with sugar and the addition of vanilla extract. You can also use freshly prepared store-bought pizza or bread dough for a quick and easy way to enjoy Sfingi. Get the paper bag at the grocery store so you can do the Sfingi Shake!
They are deep fried in an electric deep fryer appliance. I prefer that so that I can more easily control the temperature for stable and safe frying. Roll in cinnamon sugar while they are still warm. They are best served immediately! They will go quick.
Sfingi Recipe (sicilian Doughnut)
Sfingi are an Italian traditional pastry served each March 19 for St Joseph’s Day. This recipe is a classic donut-style; bread dough sweetened with sugar and the addition of vanilla extract, then fried and rolled in cinnamon sugar. Create memories with these delightful warm and sweet treatSfingi also known as Sicilian Sfinci or Zeppole are delicious fried Italian ricotta donuts that are rolled in sugar. In Italy, they are usually made to celebrate a special occasion like La Festa di San Giuseppe (Father’s Day), Carnevale, Easter or Christmas.
What's not to love about tender, fried dough balls dusted generously in sugar? Absolutely nothing! After taking just one bite into a warm, sugar-coated sfingi, I know you’ll find every and any excuse to make these Italian ricotta donuts!
The addition of ricotta to the dough, means Sfingi have a rich and creamy flavor, which balances perfectly when they are dusted with powdered sugar. But for even more decadence, you can follow the lead of Sicilian pastry shops and fill these Italian doughnuts with a ricotta or pastry cream filling.
Sicily — Blog — Sauce Sandwich
Just like my Italian Cream Puffs, you’ll love that Sfingi are rich enough to make a decadent dessert, but also simple enough to serve as a simple sweet snack. I’m sure that you’ll be going back to my Sfingi recipe again and again.
Hint: Make sure that the oil is hot enough that when the batter goes in the sfingi start cooking immediately. This prevents the oil soaking into the batter which end up making oily donuts.
For best results, a cooking thermometer helps to regulate the temperature of the hot oil and ensure the Sfingi are cooked perfectly.
Italian Donuts Recipe (sfingi)
As with most fried pastries, Sfingi are best served fresh. However, I find these Italian ricotta donuts are still very enjoyable the following day if stored in an airtight container. The sugar on the outside might melt, but you can always roll them into more!
If this is your first time deep frying don’t panic! It’s all in the preparation. I recommend setting up your frying station before you begin. This includes filling your chosen pan with oil (not too full), preparing a plate lined with a paper towel for draining off any excess oil from the deep fried Sfingi and having your required utensils on the bench next to you. I like to alternate between a slotted spoon and forks.
I recommend using a thermometer to monitor the heat of the oil, but if you don’t have one don’t panic! Dip the end of a wooden spoon into the hot oil and press it against the base of the pot. If you see bubbles forming, your oil is ready to fry.
Sfingi: The Original Italian Doughnuts
Once you begin, only deep fry a few at a time so you can monitor them properly (or maybe find a frying companion to help you). If the oil becomes too hot, turn off the heat or carefully move the pan off the hot burner.
Sfingi and zeppole are both traditional Italian fried donuts. However, there are a few differences between the two. Sfingi are Sicilian
Posting Komentar untuk "Sicilian Sfingi Recipes"