L'Italo-Americano

THURSDAY, FEBRUARY 23, 2017 www.italoamericano.org 34 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Y ou will love these for dessert or just a snack… pillowy soft dough with raisins, deep fried until golden beautiful then rolled in sugar while still warm. Can you say yummy!!! Where my parents come from in Pofi, Frosinone we call these delicious treats "crespelle". In other regions of Italy you may hear people refer to them as zep- pole, screppelle, or frittelle. Depending on the recipe's region of origin within Italy, you will find variations of these in differ- ent shapes, sizes, and even flavours. Some are shaped like round fritters, some more resem- ble donuts while others are made into small logs. This particular recipe uses potatoes in the dough but others do not. Flavours vary from savory versions stuffed with fish such as cod and anchovies with ricotta while others are sweet, filled with a sweet pastry cream or chocolate. The possibil- ities are endless but all delicious. Our parents and relatives recall these as a traditional treat that would be made for Christmas Eve. During the season of Carnevale, you are also sure to find a version of these at festivals throughout Italy. Here in North America, we have several cultur- al events and patron saint day cel- ebrations throughout the year and often you will find these available ANNA ROMANO & ANGELA DESALVO during the festivities. But really, you do not need a special occa- sion to enjoy these! This isn't a difficult recipe but it goes much smoother if you have a helping hand when frying them. The dough is quite soft and sticky so it helps to have one per- son carefully putting the dough into the oil and another person turning them as they brown. They cook very quickly too so pay attention to the color & roll them in sugar while they are still warm! Be aware…they are addicting! It is quite a sight to see the assembly line of volunteer nonnas and nonnos preparing them in quantity for large festive gather- ings! This recipe makes quite a few depending on the size. They are best eaten the day they are made or once they have cooled they can be stored in airtight food safe containers, frozen then reheated in the oven when need- ed. Ingredients • 1 teaspoon active dry yeast • 1 cup lukewarm water • 2 teaspoons white granulat- ed sugar • 2 large white potatoes boiled and well mashed and cooled • 3 large eggs slightly beaten • 1/4 cup of butter • 1 1/4 tablespoons vegetable oil • 1 teaspoon salt • 11 cups all purpose flour • 1 cup raisins (optional) • 1 1/2 to 2 cups lukewarm water • Vegetable oil for deep fry- ing • White granulated sugar for rolling Instructions Dissolve 2 tablespoons of sugar into 1 cup of lukewarm water. Add 1 teaspoon of yeast and stir to dissolve. Set aside until yeast mixture starts to foam. In a large bowl or container, add the cooled and mashed pota- toes, eggs, butter, and 1 1/4 table- spoons vegetable oil. Add the prepared yeast mix- ture. Add 1 teaspoon salt to the flour and add all of this to the potato mixture. Add the raisins if using. Mix all the ingredients togeth- er to form a dough. While con- stantly beating the dough with your hands (by grabbing and lift- ing the dough), add the water a little at a time with your hands to the dough. You want to continue this until you have a very uni- form, soft and sticky dough (about 10 minutes) (you may or may not use all of the water to get to this stage). Now cover the dough with plastic and let it sit until it has doubled in size. Once it has doubled in size, beat it down again then set aside and let it rise to double one more time. Measure the oil into a deep frying pan to a depth of about 3 inches. Using a deep fry ther- mometer, heat the oil to 350 degrees F Dip your hands into a separate bowl of room temperature oil before grabbing a small quantity of dough, stretch it out slightly and very carefully place into the hot oil. Turn the crespelle a cou- ple of times and cook until they are deep golden in colour and have puffed up (this will take about 2 minutes). Cook only 3 or 4 at a time depending on the size of the crespelle and the size of the pan. Once they are cooked, remove them with a slotted spoon, letting any oil drain back into the pan, then place them onto a paper- towel lined pan. While still warm, roll them in sugar (to your liking) and place in a platter for serving. Crespelle with raisins, depending on the recipe's region of origin within Italy, you will find variations of these in different shapes, sizes, and even flavors. Photos copyright Nonna's Way Crespelle with Raisins - Deep fried Goodness! You don't need a special occasion to enjoy these deep fried crespelle. Photos copyright Nonna's Way

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