Zeppole, a delightful treat deeply rooted in Italian culinary tradition, offers a versatile experience ranging from savory appetizers to sweet indulgences. This article explores the diverse world of zeppole, delving into both savory and sweet variations, their origins, and preparation methods.
Zeppole di Pasta Cresciuta: A Neapolitan Street Food Staple
Zeppole di pasta cresciuta, also known as "zeppolelle fritte," are a beloved savory street food in Naples. These soft, fluffy, and flavorful fritters are made from a simple batter of water, flour, and yeast. Sold in every friggitoria (fry shop) in Naples, they represent the heart of Neapolitan culinary heritage.
The Original Neapolitan Recipe
The original Neapolitan recipe, passed down through generations, is surprisingly easy and quick to prepare. The ingredients are simply mixed together in about 5 minutes, and then the dough is left to rise until it doubles in volume.
Variations on a Theme
The base dough can be enhanced with various additions to create unique flavor profiles.
- Zeppoline di alghe: Adding seaweed to the batter creates a savory and briny variation.
- Zeppolelle di ciurilli: Incorporating zucchini flowers into the dough results in a delicate and floral flavor.
- Frittelle di pesce: Mixing in cicenielli (small fried fish) transforms the zeppole into a hearty seafood fritter.
Preparing Zeppole di Pasta Cresciuta
- In a bowl, combine flour and salt. Make a well in the center.
- Dissolve yeast in water and pour it into the well.
- Mix the ingredients together until a smooth batter forms.
- Cover the bowl and let the dough rise until doubled in volume.
- Heat oil in a deep pan.
- Using a spoon, drop spoonfuls of batter into the hot oil.
- Fry 5-6 pieces at a time for about 1.5 minutes, until golden brown and bubbly.
- Serve hot with a sprinkle of salt.
Zeppole Calabresi: A Savory Christmas Tradition
In Calabria, zeppole take on a savory form and are a traditional Christmas delicacy. This regional specialty features a dough made from potatoes, flour, and yeast.
Leggi anche: Pentole in alluminio: adatte alla frittura?
Preparing Zeppole Calabresi
- Boil potatoes until tender.
- Peel and mash the potatoes.
- In a large bowl, combine the mashed potatoes with flour, yeast, and salt.
- Cover the bowl with a cloth and let the dough rise for two hours, or until doubled in volume.
- Heat oil in a deep pan.
- Shape the dough into zeppole and fry until golden brown.
Zeppole di San Giuseppe: A Sweet Treat for Father's Day
Zeppole di San Giuseppe are a classic Italian pastry traditionally enjoyed on Saint Joseph's Day, which is also Father's Day in Italy. These small, fried doughnuts are typically filled with pastry cream and topped with a cherry.
Origins and History
The origins of Zeppole di San Giuseppe are steeped in legend. Some stories trace them back to the time of Saint Joseph, who, in addition to being a carpenter, supposedly supplemented his income by making and selling zeppole. Historically, zeppole were sold as a street food by "zeppolai" from small stalls.
Baking vs. Frying: The Great Debate
While some recipes suggest baking zeppole, the traditional method involves frying. The consensus is that baked zeppole are essentially bignè (cream puffs), while true Zeppole di San Giuseppe are fried to achieve their characteristic texture and flavor.
The Secret Ingredient: Bicarbonate and a Double Cooking Method
Some recipes call for a pinch of baking soda in the dough. A unique method involves baking the zeppole for a few minutes before frying them. This double-cooking process helps to:
- Set the dough, making it easier to handle during frying.
- Reduce the frying time.
- Create a glossier and crispier exterior.
- Produce a lighter and airier zeppole.
Recipe for Zeppole di San Giuseppe
Ingredients:
- For the Zeppole:
- 250 g water
- 65 g butter
- 250 g flour
- Pinch of salt
- 5 eggs
- Pinch of baking soda
- For the Pastry Cream:
- 6 egg yolks
- 400 ml milk
- 140 g sugar
- 45 g cornstarch
- 50 ml Marsala wine (or other liqueur)
- Orange zest
- 3 cardamom pods
- For Frying and Decoration:
- 1 liter of vegetable oil
- 10 candied cherries
- Powdered sugar
Instructions:
- Prepare the Pastry Cream: Infuse milk with orange zest and cardamom pods. Whisk egg yolks with sugar and cornstarch. Heat the milk, strain it, and gradually add it to the egg mixture. Cook over medium heat until thickened. Stir in Marsala wine. Pour the cream into a bowl, cover with plastic wrap, and let cool.
- Prepare the Zeppole Dough: Bring water, butter, and salt to a boil. Remove from heat and add flour all at once, stirring until a smooth ball forms. Let the dough cool slightly, then add eggs one at a time, mixing well after each addition. Stir in baking soda.
- Shape and Cook the Zeppole: Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper. Transfer the dough to a pastry bag fitted with a star tip. Pipe rings of dough onto the parchment paper.
- Bake and Fry: Bake the zeppole for about 5 minutes, until a skin forms. Heat oil in a deep pot. Carefully transfer the partially baked zeppole to the hot oil and fry until golden brown, turning frequently.
- Decorate: Let the zeppole cool on paper towels. Pipe pastry cream onto the center of each zeppole and top with a candied cherry. Dust with powdered sugar.
Leggi anche: Sushi: dove mangiare in Italia
Leggi anche: Ricette salate senza uova: idee e consigli