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Zeppole San Giuseppe


March 19th is the day of San Giuseppe. On this festive occasion, the Catholic Church honors Joseph, Mary's husband and one heck of a dedicated foster daddy. On this day, Italy conjunctively celebrates Fathers Day, and these delicious fritters are the traditional festa fare.
Ingredients:

For the zeppole: 1/2 liter (1 quart) of water 400 gr (2 cups) all purpose flour, sifted 6 medium eggs 1/2 tsp cornstarch 75 gr (5 tbsp) butter, softened Salt
Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol Pgina 1

For the custard: 6 leveled tbsp flour, sifted The rind from 1 small, organic lemon, closely trimmed of white pith 3/4-cup sugar A vanilla bean, or 1/2 tsp vanilla extract The yolks of 6 very fresh eggs 500 ml (1 pint) whole milk Amarene (cherries stored in syrup) OPTIONAL (this may not be an easy item to find)

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Preparation: The first thing you should prepare is the custardy crema pasticcera. Boil the milk with the vanilla and the lemon peel. In the meantime, lightly whisk the yolks and the sugar in a large mixing bowl to obtain a frothy mixture; add the flour and keep stirring with a wooden spoon for roughly 4 minutes. Fish out and remove the vanilla pod (if youre using it) and the lemon rind and combine with the eggy mixture in a deep saucepan. Continue cooking the custard over mild heat until it barely reaches a slow boil. Count to 120 while stirring constantly and it's done. Note: depending on your eggs and milk, the crema pasticcera may thicken to the proper consistency before it boils. Roughly the texture of commercially sold firm yogurt. Transfer it to a bowl and let it cool, gently stirring it often to keep a skin from forming across the top. Now onto the zeppole. Set the water, butter and a pinch of salt to heat, and when bubbles form on the bottom of the pot (it's shouldn't come to a full boil) add the flour in one single swoop and stir constantly with a wooden spoon for 10 minutes. Remove from the stove and transfer the mixture to another clean vessel, stirring in the eggs one by one, so as to make it a smooth, firm and homogeneous dough. Cut 5-inch squares of parchment or oiled paper, and place on a large work surface. Snip off a corner of a Ziploc bag and stuff the dough in the bag, using it as a pastry chefs pocket

Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol

Pgina 2

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Squeeze out the dough to form 3-inch doughnuts and rest each on the parchment paper squares in a warm, dry and draft-less spot for another 20 minutes to double in volume. Frying the zeppole is tricky. Neapolitans insist on this procedure, and Im reporting it as instructed by an eminent homemaker. You need 2 separate frying pans on the burners: in one the oil is warm, the other it is piping hot. In the first, the zeppole puff up and detach from the paper, in the second they turn golden and crisp. I suggest you fry 2 zeppole per pan at a time, removing them as they reach the desired golden hue. Drain them on a paper towel before arranging them on a serving plate. Let the fritters cool before garnishing them with your custard, a dust of confectioners sugar and a syrupy amarena cherry. Park on your lap and prepare for ecstasy. Culinary regards and Enjoy it
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Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol

Pgina 3