Videos
Zeppole
From Cucina di Calabria, a cookbook by Mary Amabile Palmer
1 package active dry yeast, or 2.5 teaspoons loose
1.25 cups lukewarm water
3 cups all purpose flour
1/4 teaspoon salt
1 2-ounce can of flat anchovies (optional)
1/2 cup vegetable oil for frying
Dissolve the yeast in the water. Measure out the flour and salt. Mix a well in the flour and gradually add the dissolved yeast, pulling into the dough. Break the dough into long pieces (now is the time to add anchovies if desired) and fry them for 3-5 minutes on medium heat until they turn golden brown. Sprinkle with sugar while they are hot.
Zeppole (plural of Zeppola) or zippuli in Calabrian dialect is an Italian word that translates to fried dough or doughnuts. They can be savory or sweet and are made throughout Italy, more traditionally in Southern Italy and Rome. Each town has their own special variation of Zeppole that families or pastry shops will make during St. Joseph’s Day, Christmas, New Years, and other town celebrations. There is the sfinge di San Giuseppe (Sicilian version for St. Joseph’s day filled with custard or ricotta cream), Bignè di San Giuseppe (the Roman version of Zeppole), Scauratielle (San Giovanni a Piro Christmas version) and there is the Zippoli Calabresi (a savory version made with Anchovies). Zeppole making is usually a team effort in which families gather in the kitchen helping each other with the dough making, frying, and ensuring to enjoy the freshly made Zeppole!
Toto makes pasta
Cousin Toto demonstrates how our ancestors made pasta by hand.
Pasta for 10 people:
2 Kilos of Flour
2 Tsp Salt
5 Cups of Water
2 Eggs (Optional)
Make a well in the center of the flour and salt and slowly add the water. Work with you hands until the dough comes together. Roll out in long portions and cut into 3 inch pieces. Wrap them around a skewer and apply outward pressure. Boil for 3-5 minutes until they float to the top.
Cuccidate (Fig Cookies)
Nona Teresa Mafrica's Crust
Crust
Beat 12 Eggs
1 Cup of Oil
2 Cups of Sugar
6 Tsp Baking Powder
1 Tbs grated organic orange peel
Make a well with the combined flour,sugar, and baking powder, and peel. Drop the beaten eggs in the center with the oil and slowly combine. Knead the dough on a lightly floured surface.
Filling
1 1/4 cups dry figs
1 1/4 cups seedless raisins
3/4 cup almonds
3/4 cup walnuts
1/4 cup honey or sugar
2 Tablespoons orange juice
2 Tablespoons freshly grated orange zest
1 teaspoon cinnamon
Optional: 2 teaspoons brandy and confectioners sugar for sprinkling
Food process or chop all ingredients except honey/sugar and orange juice by hand. Add the juice, sugar, zest, cinnamon and mix thoroughly.
Roll the dough into 1/8 inch thick pieces. Use cookie cutters and cut shapes into 3 inch rounds. Drop the filling in the center, and use some dough to cover the filling to make little baskets.
Bake in the top portion of the oven for 25-30 minutes or until lightly browned.