ZEPPOLE WITH ANCHOVY
Steps:
- Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
CRESPELLE WITH RICOTTA AND MARINARA ( CREPES )
Make and share this Crespelle With Ricotta and Marinara ( Crepes ) recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the crespelle:
- In a medium bowl, whisk the flour with the salt.
- In a small bowl, whisk the eggs with the milk.
- Whisk the egg mixture into the flour mixture until smooth.
- Whisk in the melted butter until just blended.
- Cover the batter and refrigerate for 1 hour.
- Heat a 10-inch nonstick skillet over moderately high heat.
- With a paper towel, rub the skillet with olive oil.
- Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
- Cook the crespella until golden brown on the bottom, 2 minutes.
- Flip and cook until browned in spots, 1 minute longer.
- Invert the crespella onto a baking sheet.
- Repeat with the remaining batter, rubbing the pan with oil as needed.
- You should have 8 crespelle.
- Make the filling:
- Preheat the oven to 375°.
- In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese.
- Season the filling with salt and pepper.
- Lay the 8 crespelle on a work surface.
- Spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
- Fold the crespelle over the filling, then fold them in half again to form quarters.
- Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
- Arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
- Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese.
- Bake for about 25 minutes, until golden brown and bubbling; serve.
Nutrition Facts : Calories 462.4, Fat 25.1, SaturatedFat 13.9, Cholesterol 176.4, Sodium 1104.2, Carbohydrate 34.1, Fiber 1, Sugar 8.8, Protein 24.4
ZEPPOLE WITH ANCHOVY
Make and share this Zeppole With Anchovy recipe from Food.com.
Provided by Phil Franco
Categories Lunch/Snacks
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
- Yield: 16 zeppole.
- Prep Time: 2 hours 30 minutes.
- Cooking Time: 20 minutes.
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