Con la receta de los zeppole parece que estamos ante una nueva receta de rosquillas. Y en efecto, son rosquillas, pero a diferencia de otras recetas que hemos dado en este blog (zalabiya, rosquilles de l'empordà) estas se realizan con una especie de pasta choux. La pasta choux es ligera y se emplea en pasteles muy populares como son los profiteroles, el pepito etc. Su preparación no es sencilla porque requiere un punto muy afinado para cuajar al horno. La pasta choux se hace en caliente, vertiendo lentamente la harina en una preparación líquida caliente como puede ser leche, mantequilla o agua. En cualquier caso los zeppole proponen una aproximación a la pasta choux algo más sencilla.
Los zeppole son dulces típicos de Nápoles. Se consumen generalmente para San José (19 de Marzo) aunque en la actualidad se pueden encontrar en cualquier fecha y en todas las pastelerías italianas. Aunque se les suele dar forma de rosquilla también es corriente, sobretodo a nivel doméstico, darles formas alargadas como si fueran cannoli, los dulces sicilianos por excelencia o bien, como se observa en la foto, como si fueran buñuelos (de hecho son muy parecidos a los buñuelos de viento que se consumen en España por Cuaresma).
Es una receta muy sencilla que recomiendo encarecidamente. Merecen la pena.
Es una receta muy sencilla que recomiendo encarecidamente. Merecen la pena.
INGREDIENTES :
2 vasos de harina (pasados por un cedazo fino)
2 vasos de agua (medio litro)
80 ml de vino blanco (un tercio de vaso)
2 cucharaditas de canela en polvo
1 vaso de azúcar glass (impalpable)
Una pizca de sal
Aceite virgen extra de oliva
En una olla grande vertemos el medio litro de agua y el vino. Calentamos a fuego medio hasta que empiece a humear. No debemos permitir que se ponga en ebullición, esto es importante.
Cuando esto ocurra añadimos de golpe toda la harina y removemos constantemente con una cuchara de madera. Al cabo de un rato se formará una bola alrededor de la cuchara y saldrá toda de una pieza. Esta bola de masa la colocamos sobre el marmol o una superficie lisa y limpia de la cocina. Amasamos con un rodillo hasta que se vuelve fina y suave (al menos amasamos durante media hora). Ahora vamos a coger la masa y enrollarla hasta obtener una especie de serpiente alargada con la anchura de un dedo. Cortamos secciones de 8 centímetros y las unimos por los extremos para forma rosquillas. Habremos llenado antes una sartén honda con abundante aceite de oliva y empezará casi a humear cuando empecemos a cerrar los zeppole. Así como vamos cerrando las rosquillas las metemos directamente en la sartén de manera que se frían con mucho burbujeo. Sólo unos pocos cada vez, ya que deben flotar libremente y sin tocarse. Con un palillo largo - de los que se emplean en los pinchos morunos - se van pinchando los zeppole de manera que salga la masa hacia fuera. De esta manera quedan mucho más crujientes y dorados. Cuando han tomado un color bien dorado los sacamos para depositarlos sobre papel absorbente. El toque final consiste en hacer una mezcla con la canela y el azúcar glass. Se pasan los zeppole por ella y ya están listos para ser consumidos, frios o calientes, al gusto del consumidor.
ENGLISH
======================================================================
With zeppole recipe seems that we have a new recipe for donuts. And indeed , they are donuts , but unlike other recipes that we have given in this blog ( Zalabiya , Rosquilles de l' Empordà ) these are made with a kind of choux pastry . The choux pastry is light and is used in popular pastries such as french Lyonnaise. Preparation of zeppole is not simple cause it demands a very fine-tuned oven. But if you trust in your oven, then no problem with it. The choux paste is made on hot , slowly pouring the flour in a hot liquid preparation such as milk, butter and water.
The zeppole are sweet typical of Naples . It is usually consumed for Saint Joseph ( March 19 ) but currently can be found at any time and in all Italian bakeries . Although they are often donut shape is also common , especially at homes , elongated shapes them like cannoli , Sicilian sweets par excellence or, as seen in the photo , like donuts (they are very similar to fritters consumed in Spain for Lent) .
It is a very simple recipe which I highly recommend . They deserve it.
INGREDIENTS:
2 cups of flour ( passed through a fine sieve )
2 cups of water
4 tablespoons of white wine (one third of a cup )
2 teaspoons ground cinnamon
1 cup icing sugar ( confectioners )
Pinch of salt
Extra virgin olive oil
In a large pot pour the pint of water and wine. We heat over medium heat until it begins to smoke. We must not allow boiling , this is important.
When this happens we add all the flour at once and stir constantly with a wooden spoon. After a while it will form a ball around the spoon. We remove the dough from water and place it on marble or a smooth and clean surface of the kitchen.
Kneaded with a roller until it becomes soft and smooth (at least half an hour ) . Now let's take the dough and roll it until takes like long snake shape with the thick of a finger.
Cut sections of 3 inches and join the ends to form donuts. We will fill before a deep pan with plenty of olive oil put at medium heat and almost near to start to smoke we will introduce the donuts. They should fry with much bubbling . Just put some few at a time, as they must float freely without touching in between .
With a toothpick or a fork puncture the zeppole in order the dough comes out . In this way they are much more crisp and golden . When zeppole have taken a deep golden brown color, take them out and deposited on absorbent paper. The final touch is to make a mixture with cinnamon and sugar. Zeppole are passed by it and are ready to be consumed hot or cold , to consumer tastes .
ENGLISH
======================================================================
With zeppole recipe seems that we have a new recipe for donuts. And indeed , they are donuts , but unlike other recipes that we have given in this blog ( Zalabiya , Rosquilles de l' Empordà ) these are made with a kind of choux pastry . The choux pastry is light and is used in popular pastries such as french Lyonnaise. Preparation of zeppole is not simple cause it demands a very fine-tuned oven. But if you trust in your oven, then no problem with it. The choux paste is made on hot , slowly pouring the flour in a hot liquid preparation such as milk, butter and water.
The zeppole are sweet typical of Naples . It is usually consumed for Saint Joseph ( March 19 ) but currently can be found at any time and in all Italian bakeries . Although they are often donut shape is also common , especially at homes , elongated shapes them like cannoli , Sicilian sweets par excellence or, as seen in the photo , like donuts (they are very similar to fritters consumed in Spain for Lent) .
It is a very simple recipe which I highly recommend . They deserve it.
INGREDIENTS:
2 cups of flour ( passed through a fine sieve )
2 cups of water
4 tablespoons of white wine (one third of a cup )
2 teaspoons ground cinnamon
1 cup icing sugar ( confectioners )
Pinch of salt
Extra virgin olive oil
In a large pot pour the pint of water and wine. We heat over medium heat until it begins to smoke. We must not allow boiling , this is important.
When this happens we add all the flour at once and stir constantly with a wooden spoon. After a while it will form a ball around the spoon. We remove the dough from water and place it on marble or a smooth and clean surface of the kitchen.
Kneaded with a roller until it becomes soft and smooth (at least half an hour ) . Now let's take the dough and roll it until takes like long snake shape with the thick of a finger.
Cut sections of 3 inches and join the ends to form donuts. We will fill before a deep pan with plenty of olive oil put at medium heat and almost near to start to smoke we will introduce the donuts. They should fry with much bubbling . Just put some few at a time, as they must float freely without touching in between .
With a toothpick or a fork puncture the zeppole in order the dough comes out . In this way they are much more crisp and golden . When zeppole have taken a deep golden brown color, take them out and deposited on absorbent paper. The final touch is to make a mixture with cinnamon and sugar. Zeppole are passed by it and are ready to be consumed hot or cold , to consumer tastes .