Recipes 

Crispeddi  Catania Style with Anchovies Feast of Saint Agatha

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Crispeddi  Catania Style with Anchovies

Feast of Saint Agatha

Crispeddi are made stuffed with anchovies or ricotta. In Catania a salted version served as an appetizer or for a snack and in a sweet version with ricotta cream for dessert.

Crispeddi  when filled with ricotta, sugar, chocolate chips, candied diced fruit and spices, they are shaped round. The crispeddi  are oblong when stuffed with anchovies and spiced with dill, crushed fennels seeds or oregano

Ingredients

 Serving Size 8-10

For the Dough

  •    2 lb flour

  •     2 oz yeast

  •     3 tbsp olive oil

  •     ½ tsp sugar

  •     Pinch of salt

For the Crispeddi with Anchovies Filling

  •     10 salted anchovies, rinsed, filleted and chopped

  •     A few sprigs of dill, some chopped fennel seeds or some oregano

  •     Salt and pepper

For the Frying

  •     A large sauté pan with 1 to 2 inches of canola oil

Instructions

THE DOUGH

  1. In a bowl, mix ½ cup of warm water and the yeast. Add the sugar and ½ cup of flour, mix it well and blend to obtain a soft dough. Should it be too dry, add some water, if too watery, add flour.

  2. Set aside, covered, in a warm place.

  3. After 45 minutes to 1 hour, combine risen dough with remaining flour, add some lukewarm water, the oil and a pinch of salt and knead to obtain an elastic dough similar to the bread dough.

  4. Make a ball, cut across to allow to rise, cover and store in a warm place until it doubles in size, 2 to 3 hours.

THE CRISPEDDI

  1. When dough is ready, split it into 4 pieces. Take one piece at a time, knead it briefly and divide into chunks the size of a small egg or a scoop of ice cream. Give each piece the oblong shape if crispeddi with anchovies

CRISPEDDI WITH ANCHOVIES

  1. Take a piece of the oblong crispedda, flatten it, fill with a few pieces of anchovies, a pinch of your chosen herb, seal it and shape like a miniature loaf of bread.

  2. Place filled crispeddi on top of a clean kitchen towel, lightly dusted with flour, cover and rest in a warm place for 1 hour.

FOR THE FRYING

  1. For frying the crispeddi, use We suggest canola, peanut or olive oil. Use a deep fryer or a large sauté pan. If frying using a sauté pan, cover the bottom of it with 2 inches of oil and fry at medium heat. Heat oil to 350F or until hot enough, before it reaches the smoking point. Very carefully lower the crispeddi into the oil, a few at a time, turning them to fry on all sides, until golden brown. Using a slotted spoon, remove from oil and dry on paper towels.

The Serving

Crispeddi with anchovies are served sprinkled with salt and pepper

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