The town of Bronte

Foods and cook recipes from Bronte

Le crispelle  


Kg flour. 1 pint milk, yeast gr. 40, anchovies gr. 100 (or fresh ricotta gr. 200), salt, pepper, pork fat grams. 500.

Le crispelle


Dissolve the yeast in the lukewarm milk and pour into a bowl with the flour.

Work with a fork, until the mixture is completely blended.

Add a pinch of salt and continue to beat the dough for about twenty minutes. Leave aside to rise for an hour.

Melt the lard in a pan and pass a fire to heat.

When it is hot, take the dough with a spoon and place in the center or anchovy half a teaspoon of ricotta cheese, seasoned with salt and pepper.

Helping you with your finger try to close the mixture before pouring it in the pan to fry in boiling lard.

Just remove the golden pancakes from heat and mash them in a paper towel because they lose the grease. Serve hot.

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