Crispelle with anchovies
calories: medium
category: starter
cost: low
difficulty: easy
preparation time: 30
Ingredients
Flour 1200 gr.
Yeast 50 gr
Salted anchovies 5
Extra virgin olive oil as required
See our
Wine Tips
for your meals
Yeast 50 gr
Salted anchovies 5
Extra virgin olive oil as required
See our
Wine Tips
for your meals
Preparation Mix the water and the flour and work it until you have a smooth mixture. Then add the yeast and let it rise in a warm place covered with a kitchen cloth.
Wash the anchovies, take out the bones and break them into pieces. When the dough has risen well, you can mix them into the dough. Using a tablespoon scoop out one piece of dough which is now ready for frying.
Otherwise you can stuff each piece with the anchovies. Put plenty of oil into a frying pan and when it is good and hot, fry the balls until they are golden brown. Serve hot. The Chef's tips Instead of filling your crispelle with anchovies, you may choose to insert fresh Ricotta cheese as an alternative. Curiosity This dish is tied to the Christmas holidays where it was most popular in the Reggio Calabria province but this recipe is generally to be found in the south of Italy and Sicily.
Wash the anchovies, take out the bones and break them into pieces. When the dough has risen well, you can mix them into the dough. Using a tablespoon scoop out one piece of dough which is now ready for frying.
Otherwise you can stuff each piece with the anchovies. Put plenty of oil into a frying pan and when it is good and hot, fry the balls until they are golden brown. Serve hot.
