1 lb. Ricotta – whole milk, drained
3 Eggs – large
3 Cups Presto Flour
3 Tbsp. Sugar
2 tsp. Baking Powder
Pinch of Salt
Hot Vegetable Oil – for frying
Powdered Sugar – for dusting

This is a type of Sicilian fritter very similar to Zeppole. Mix ricotta, eggs, flour, sugar, baking powder and salt all together in a large bowl. In large pot or deep fryer, heat oil to 375°. Drop by a spoonful carefully into the hot oil. Not too many at a time. If crowded, they will not brown and crisp. And if the oil is not kept hot, they will just absorb the oil and be soggy. Remove from the oil, carefully, with a slotted spoon or metal strainer and sprinkle with powdered sugar. I’m not sure if Presto flour is still available. If not, any all-purpose flour should do. 

Note: This is a Sicilian treat that I learned from my Mother-in-law. For our first Christmas in our house in Smithtown and, as an inexperienced cook, I wanted to surprise everyone at dessert time. I made several batches and carefully put them in an airtight container to preserve until dessert. When I opened the container all that was in there was a soggy mess in a sea of oil. Sfingi must be eaten right away. Big disappointment for the new cook trying to impress family and namely, in-laws.

S’abbinirica!

CALCIONELLI

From Abruzzo we are gifted with this sweet, fried pastry filled with nuts and honey. Despite being fried they are light in texture.  Traditionally made with Punch Abruzzo, a sweet liqueur made with caramelized sugar, honey, oranges, lemons and Cointreau, you can omit the alcohol and substitute vanilla extract.

This recipe makes app 4 ½ – 5 dozen Calcionelli.

FOR THE DOUGH:

3 Cups Flour
Pinch of Sea Salt
1/2 Cup Sugar
1 tsp. Lemon Zest – finely grated
1 tsp. Orange Zest – finely grated
3 Large Eggs
1 Tbsp. Punch Abruzzo – or your favorite sweet liqueur – Vin Santo for my recipe

Combine the four, sugar, salt and zests in the bowl of a food processor fitted with the metal blade.  Pulse a few times. Add the butter around the dough and pulse until all is incorporated and the mixture is crumbly.  Add the eggs and pulse until they are just incorporated.  With the motor running drizzle in the liqueur and process just until the mixture clumps together.

Remove the dough from the processor and turn it out onto a lightly floured board and knead until a smooth ball forms.  Wrap tightly in plastic wrap and place in refrigerator for at least 1 hour or even overnight.

FOR THE FILLING:

2 C. Blanched Almonds
1 tsp. Orange Zest – finely grated
1 tsp. Lemon Zest – finely grated
1/2 C. Honey

Pulse the almonds in a food processor until coarsely ground.  Add the zests and process until the mixture is finely ground.

Pour the honey into a nonstick frying pan and warm it over medium heat.  As soon as the honey is loose, stir in the ground almonds.  Use a spatula to thoroughly combine the mixture.  Remove from the heat and scrape into a bowl to let cool.

MAKING THE CALCIONELLI:

Dust a rimmed baking sheet with flour.  Have ready a 2 ¼-inch round cookie cutter, a small bowl of water and a fork.  Remove the dough from the refrigerator and cut in half.  Rewrap and refrigerate the other half.  Roll the one half out on a lightly floured work surface into a large thin circle (app. 1/16-inch – 1/8-inch thick).  Cut out as many circles as possible with the cookie cutter.  Mound a teaspoon of the filling in the center of each circle.  Dip your finger in the water and moisten the edges of the dough circle.  Fold the circle in half like a half-moon.  Press the tines of a fork along the edges to give a good seal. Make as many circles as dough allows transferring the calcionelli to the baking sheet or even a tablecloth.  reroll the scraps and cut out more circles, fill shape, seal and keep repeating the process using the second half of dough when necessary.  You should end up with close to 55 or 60 calcionelli.

Pour oil to a depth of 1-inch in a saucepan with high sides and let oil reach a medium-high temperature of 375º.  You can test by dropping a small scrap of dough into the hot oil and if it sizzles and floats to the top the oil is ready.

Place a baking sheet or a tray lined with paper toweling near the stove.  Carefully add about 6 or 8 calcionelli to the hot oil.  Watch carefully, as they will sizzle and start to brown very quickly. Fry for about 30 seconds and using a skimmer, turn them over and move all of them around a little.  When done, transfer to the lined trays.  And continue to fry the remaining calcionelli, a few at a time, until all are done. Cool them completely on a wire rack.  When ready to serve, dust lightly with pondered sugar.  They keep well in a tightly lidded container at room temperature for about 5 days.

BUON MANGIATA!