Crispelle – Fried rosettes with ricotta or anchovies
This popular street food is made from simple ingredients, yet it has an extremely savoury flavour. In certain areas in Sicily, especially in Catania and the Etna area, there is no town holiday celebration or festival without teems of fryer stalls serving hot “crispelle”, often enjoyed with a good glass of red wine.
- 500 g flour
- 10 g brewer’s yeast, 12 deboned anchovies
- 100 g ricotta
- 1 litre extra virgin olive oil
Prepare the dough with the flour, a pinch of salt, the brewer’s yeast dissolved in a bit of water, kneading until a soft and elastic dough is formed; continue kneading for quite a while. Allow the dough to rise for three hours. With wet hands scoop up two spoonfuls of dough, shape into a ball (the size of a tennis ball), insert a ball of ricotta cheese or an anchovy into the centre and place the crispelle in plenty of boiling oil. Once they are golden brown on all sides drain well and serve hot