But these savory, anchovy-filled fried zeppole are the ones I remember from my childhood and will always be my favorite. Press and seal it. Start picking up small amounts of dough, place an anchovy in the centre. Your favorite shows, personalities, and exclusive originals. You can shape the dough any way you want. Place an anchovy in your palm. These savory zeppoles look fantastic… and beside, it's fried bread. Grabbing a walnut-sized ball of dough, make a well in the middle of the ball with your finger and place a single anchovy fillet inside. Zeppole can also be savory, and consist of fried bread dough often filled with anchovy.In parts of Calabria, the anchovy or a sultana variety are consumed on New Year’s Eve and New Year’s Day. Reproduction or retransmission of the materials, in whole or in part, in any manner, except for non-commercial, personal use, without the prior written consent of the copyright holder, is a violation of copyright law. Readers have told me that they would call this dish pettole, which is apparently the name given to them in Puglia and Basilicata. A wonderful snack food, zeppole can also be used as a kind of antipasto, either alone or as part of medley of different offerings. Let rest in refrigerator. Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes. In my older years, savory would be better! Other . 6 ingredients. Dec 12, 2016 - We travel around the world volunteering on small local farms discovering traditional, family recipes. They are everywhere then (and sometimes people cheat and have them for Carinivale too). There are many different types of zeppole. Sweet zeppole dusted with confectioners’ sugar before serving. Some zeppole were made with plain dough, but many that followed, and our favorites, were made by twisting the dough around a nice big anchovy. Angelina was from a town called Apice, not very far at all from Avellino (but closer to Benevento). OMG these sound amazing! You always post my fave little treats! The oil will take on the flavour of fish so fry off all that you'd like plain (or sweet) first, then fry the ones with filling. 100 grams of anchovies in olive oil. in NYC’s Little Italy. Note: Can also be made without anchovies. Make and share this Zeppole With Anchovy recipe from Food.com. Cook the zippoli, turning regularly for 3-4 minutes or until golden all over. Heat oil to high heat. San Giuseppe Zeppole are usually made from a choux pastry and filled with custard or sweetened ricotta. Recipe Ingredients. These are awesome … sprinkle some sugar on top and you're good to go! I've never had the savory version of zeppole. Calabrese Zeppole Recipe Photos To add an extra kick, just open the golf size piece of dough up, add a piece of anchovy or … I've only heard of the sweet variety (giada de laurentis), but I love the anchovy! Set dial to closed lid postion knead for 2min on interval speed 4. This zeppole recipe uses the traditional Calabrian method, taught to us by Nonna Maria. Savory Zeppole can be made with anchovies or served plain . It seems like they would would probably go perfectly with another popular St. Joseph’s Day dish: Pasta con Sarde (with sardines). 3/4 cup Water. Add to hot oil and cook until golden brown. We had them in Venice last year when we went for Canivale. My grandmother kept a mason jar of ricotta that had been aged with mold’ ala any good cheese and it was spread with love on these savory hot zeppole and treasured , for their flavor and for the nostalgia , to the “old folks .”. Zeppole con Baccala From the North End Italian Cookbook 4th edition by Marguerite DiMino Buonopane page 105. Nice to know that even these frightening simple posts are also appreciated! After dough rests for about 2 hours, divide dough into 16 pieces. Most people think of zeppole as a dessert, but in fact, they can be sweet or savory. Their origins date back to the Latin and / or Greek tradition and are said to have been introduced in Calabria by the French. Beside anchovies, you can fill them with sun-dried tomatoes, ricotta or other gooey cheese. They will lose a bit of their crispiness but none of their goodness. What are Zeppole. Fill it with anchovies! Zeppole with anchovy recipe recipe. She has been making her family drool for these for years and while the original is with anchovies, there is a caprese surprise in store for you too. Add to hot oil and cook until golden brown. Newsletter. Best regards, Joe, Love your blog! Thank you! According to Neapolitan gastronome Jeanne Caròla Francesconi, the ‘official’ name for what Angelina—and many others—call zeppole is pasta cresciuta, with the name zeppole reserved for the sweet variety. Make sure the filling is completely wrapped inside the dough. Seafood. Fold dough over and make a ball. Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. Here in my corner of Calabria, we celebrate with “i zippoli” or le zeppole, which are quite different from what some of you know as zeppole, but we’ll get back to that in a moment. Inside the fried dough there are small pieces of anchovy making it crunchy on the outside and soft inside finishing with a salty bite of anchovy or sundried tomato, perfect to serve with a sweet Spritz or Mimosa. Make great little presents to family and friends and eat them hot on a special occasion variety of.. Gone but the tradition continues due to her leaving the recipe for these guys! 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