Zeppole di San Giuseppe

The zeppole St.

Joseph in Campania are prepared for the feast of St.

Joseph.

Go up to the origin of this delicacy that is ancient, around 500 BC celebrated in Rome the Liberalia, the feasts of God the giver of grain and wine on 17 March.

In honour of Silenus, companion of debauchery and "Preceptor" di Bacco, drank red nectar rivers and perfumed wheat pancakes frizzled in the pans.

Today, almost on the same day, 19 March, and on the occasion of St.

Joseph repeats the ceremony of pancakes.

The dough for the zeppole di San Giuseppe is preparing in a manner similar to that of choux, or cream puffs.

The difference is in the lesser amount of butter and cooking: zeppole are indeed fried, while the beignets Cook in the oven.

There is also to say that several bakeries, in order to avoid the already large and irreversible attacks on diets, also propose a ' batch '.

Heat water in a saucepan with salt and butter, until they melt.

Bring to a boil and remove from the flame.

Add the sifted flour all together and me-drain Following the saucepan vigorously over heat and continue to stir for half a minute on low heat.

Put the dough on greased marble with a little oil and allow it to cool.

When is cold add the eggs, one at a time, first the yolk and the white.

For cooking prepared two pans with vegetable oil, one on slow fire and another to heat more cheerful.

Because the dough will be very soft, it would be difficult to fry the Donuts without resorting to a little trick.

Take a sheet of greaseproof paper and praticategli holes, place the pasta, a little at a time, in the special syringe with a star and the bit, pressing the plunger make exit forming Donuts that will be resting directly on the paper that will plunge into the boiling oil.

Through the holes will pass, allowing air to move easily from Donuts greaseproof paper; then remove from the Pan and emerge them in other stronger focus to cook perfectly and become golden brown.

You drain the donuts.

How do fried on one card each and then poggiatele on a plate, garnishing them with a spoonful of cream topped off by a couple of sour cherries.