A Sicilian Festival in Spitafields, London
maggio 21, 2017
Mr. Sirah from the Mandrarossa family, best friend ever… I mean wine!
luglio 7, 2017
The word “crespelle” literally means crinkly, because it’s something that is crunchy outside, but remains soft inside.The story tells that the first to cook this exquisite recipe were the Benedictine nuns in Catania back in the XVI° century, infact another name to call them is also “Benedettine” or even “zeppole di riso”.
Ingredients & preparation for about 25 crespelle
– 5 gr. Brewer’s yeast
You will also need:
– groundnut oil for frying (or alternatively you can use coconut butter)
– some icing sugar for decoration
For the syrup or dipping sauce: - 250 gr. orange blossom honey - the zest and the juice of 1 orange (biological)
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| Step 1: cook the rice in the milk |
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| Step 2: mix all the ingredients |
2. As soon as the rice is cooked, remove it from heat and place it in a large bowl where you will add the flour, the cinnamon, the yeast melt in a bit of lukewarm water and some of the grated orange zest (if you like it you can also mix orange and lemon zest).
The result has to be a thick dough, if too thick you can still add few more drops of milk, but it is important that has quite a solid texture.
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| Step 4: flatten the rice mix |
3. Once the mix is ready, let it set for about 1 hour in a cool dry place.
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| Step 5: frying time! |
For the honey syrup or dip sauce:
6. In a medium pan, heat the orange juice adding the honey and some orange zest and gently stir with a wooden spoon until they are perfectly melted together.
Every one will go crazy about them and will ask you for more. You have my word! :-))
1 Comment
Nice and different recipe I would love to try this once at my home because I always love to try new things.