Crespelle Di Ricotta E Acciughe Ricotta And Anchovy Fritters
- 6 1/2 c. Flour
- 2 ounce Fresh Brewers Yeast
- 1 lb Ricotta Cheese
- 7 x Anchovy Fillets Oil for pan frying
- In a bowl, mix the flour together with the brewer's yeast dissolved in hot water and season with salt and pepper. Knead the dough, adding more hot water if necessary. When you have obtained a springy paste, cover with a napkin and a woollen cloth and leave for about 2 hrs to rise. In the meantime, cut the anchovies up small and put them in a bowl. In another bowl, crush the ricotta with a fork. When the dough has risen, break off a little and, on the palm of you left hand (previously dampened with water)
- form a shell. In the hollo, put a piece of anchovy and a Tbsp. of ricotta. Pull the same dough up to coverthe filling and form a ball or possibly an oval. Pour the oil or possibly lard into a deep-sided frying pan and, when warm, arrange the 'respelle' in it with the aid of a spatula. Fry till golden brown, dry the 'crespelle' on kitchen paper and serve warm.
Leave a review or comment