Time to cook something special from my region: the Zeppole!
INGREDIENTS:
- 1kg durum wheat semolina
- 300 gr boilded potatoes and mashed
- 25 gr fresh yeast
- 500 ml warm water
- salt
- oil for frying
- salted anchovies
- cherry tomatoes
DIRECTIONS for the Zeppole Calabresi:
Boil the potatoes and mashed them. Set aside and let cool. In a bowl add the durum wheat semolina with some salt and the cooled mashed potatoes.
Combine yeast with about 200 ml warm water (be sure the water is not hot) and add it to the durum wheat semolina and potatoes and knead the dough by
Clean and wash the anchovies, cut the cherry tomatoes and, if you like, you can use some other ingredients to stuff the Zeppole Calabresi.
After about 3 hours take the dough and roll some pieces to fry plain. Stuff the rest of the dough with anchovies and cherry tomatoes and deep fry it.
Let the oil dry on some paper towels and serve hot.
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Mai mangiate le zeppole. Ottima occasione per sperimentare.
Un caro abbraccio
Buone! !!!
al posto delle alici, mamma li faceva con la ricotta…!
Se, poi, metti un po di ricotta e un pezzo di pomodoro insieme; a crispedda diventa na bontà indimenticabile…!
cià
tonino, ca na vota abitava in campagna vicino a paola (cs)