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Salted Zeppole di San Giuseppe

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Salted Zeppole di San Giuseppe di of 14-03-2018 [Updated on 14-03-2018]

The salted zeppole di San Giuseppe are the variant of the well-known zeppole di San Giuseppe in the oven, sweet. The classic zeppola is very popular all over Italy, where it finds some variations from region to region but which is made, or bought almost everywhere, for Father's Day. This year, for the occasion, I wanted to try my hand at the preparation of the savory, tasty and colorful one, to be served as a small stuffed sandwich for an appetizer!
The recipe is very simple, the filling you can use is completely customizable with the ingredients you like best, so you just have to try the recipe and let me know what you think: P
I'm going to dive into the kitchen, a basin and we will read later: *

Method

How to make salted zeppole di San Giuseppe

In a thick-bottomed saucepan, melt the butter in the water.
Once it has boiled, add the flour and salt.

Remove from the heat and stir, with a wooden spoon, until the mixture comes off easily from the edges.
Then let it cool for about 10 minutes.

Now add an egg and knead the dough until it is completely absorbed.
Then place the second and do the same before inserting the third as well.
At this point let the dough rest for another 10 minutes.

Line a baking tray with parchment paper.
Then form the zeppole by moving the dough inside a pastry bag with a star-shaped spout and drawing a double-loop circle of dough.

Bake in the oven at 200 ° C for 10 minutes and then at 170 ° C for another 20 minutes.
After this time, let them rest in the oven off with the door open for 10 minutes.

When they are cold, cut them in half.
Then stuff them with a layer of Philadelphia, a little ham and rocket and close them again.
Now add a sprig of mayonnaise.

Your salted zeppole di San Giuseppe are ready, serve them with a tomato on the surface.

Soup recipe

Salted Zeppole with wurstel are delicious balls of fried pizza dough and, if desired, also stuffed.They are ideal to serve as an appetizer. I prepared them yesterday. Salted fried zeppole: this is how you prepare the recipe for salty fried zeppole made with grown dough also known as the Neapolitan & ldquozeppulelle & ldquo. 4196 recipes for salty fried donuts have been found from the GialloZafferano Blog. Pastacresciute, fried salty zeppole,. And zeppulelle. From.

The salted zeppole, on the other hand, are just as good and really easy to prepare. It will only take 5 minutes of preparation and 10 minutes in total. Pianetadonna. search for. The recipe for fried, baked or salted Zeppole di San Giuseppe: here is the original recipe and a different variant from the usual, ingredients and doses. Presentation. Fried zeppole di San Giuseppe are a typical dessert of Italian cuisine and derive from an ancient tradition dating back to Roman times.

The salted zeppole are a fried finger food, typical of the Neapolitan tradition, prepared with a simple leavened dough (called pasta grown), taken by spoonfuls and fried in abundant hot oil. A savory version of the classic zeppole di San Giuseppe, a sweet prepared for the Pap & agrave party.

Present in every Neapolitan fry shop and presented in the classic cuoppo, salted zeppole are nothing but soft and fragrant fried morsels seasoned still hot with salt and pepper. They should be eaten strictly while still hot, to prevent them from becoming harder and more humid when they get cold.

They are usually served as an appetizer or aperitif.

They are really prepared in a few minutes, just long enough to mix the ingredients, knead and then leave to rise until doubled. To give them the shape, you will need only two spoons: take a portion of the dough and slide it into the boiling oil with the help of the second spoon.

We can take care of the aesthetics a little more, trying to make balls all of the same size or elongated, croquette style, or have fun preparing different shapes. Try them also accompanied by cold cuts, cheeses and mousses, you will not be able to stop!

Here is the step by step recipe Neapolitan salted zeppole!

Zeppole di San Giuseppe gluten-free

Long wedges

Carnival Zeppole with Thermomix

Salted Zeppole & # 8211 the salty version of San Giuseppe's zeppole

A finger food to put in & # 8220coppo & # 8221, as they call it in my part of the world (the classic cardboard rolled in a cone shape, to insert finger food into it) and enjoy walking along the seafront or in the city center on Sunday afternoon . This appetizer, which can also be used as a side dish or accompaniment to an aperitif, is the savory version of the classic San Giuseppe zeppole, traditionally prepared for Father's Day: salty zeppole. But how are these delicious snacks, typical of Italian cuisine, prepared?

Open salted zeppole: let's take a good look at the consistency of the pasta.
Here are our salty zeppole!

The zeppola is prepared by means of a leavened dough (or grown dough as they say in Campania, the birth area of the recipe), taken with the help of a spoon and, with another accompaniment, they are dipped and fried in oil. boiling. Delicious, fragrant, salty and peppery morsels both in the classic & # 8211 sweet & # 8211 version and in the savory version. A food for all occasions, excellent both as an appetizer / aperitif and as a side dish, ready in a few simple steps. Enjoy your meal!

Fried Zeppole di San Giuseppe Recipe - The Recipes of

Salted Fried Zeppole Dough Recipes. In Ricette Sapori you will find 42807 recipes of Salted Fried Zeppole Dough together with thousands of other recipes. Last year I tried for the first time to make the zeppole di San Giuseppe in the oven. this year it was instead the turn of fried San Giuseppe zeppole. Search results. We did not find any recipes related to: Neapolitan salted zeppole. You were perhaps looking for Neapolitan salted zeppole.

Salty Fried Zeppole - Tasty Recipes - Easy Cooking Recipes.

Before there were three other types of donuts :. you get donuts, which are fried in hot water. RECIPE. The zeppola of San. FRIED WEDGES. RECIPE BY: Maria Teresa Matarese. Ingredients: 400 g monitoba flour 100 g 0 flour 250 g of water 10 g of salt 25 g of sugar 90 grams of butter. The recipe for fried, baked or salted Zeppole di San Giuseppe: here is the original recipe and a different variant from the usual, ingredients and doses. Zeppole with cream and black cherries: a traditional dessert for St. Joseph, but also excellent during the Carnival period. A soft and greedy dessert of choux pastry. Street Food Video Recipe: Past Crisciut (Neapolitan Salted Zeppole) These delicious pancakes can be found in Neapolitan fry shops along with. Thermomix Salted Fried Zeppole Recipes. In Recipes Flavors you will find 12516 recipes of Thermomix Fried Salted Zeppole along with thousands of other recipes.

Fried, baked and salted Zeppole di San Giuseppe: recipe

Carnival: Fried, sweet and savory Zeppole Cooked by Barbara Labels: Carnival, Sweets. E. a recipe that Luisa received as a gift, along with others. Thermomix fried salted zeppole recipes in the search engine. The recipe for fried zeppole and baked beignets and the legendary Luca Montersino, No need. Salted zeppole are a typical dish of the province of Reggio Calabria. Typical of the Christmas period, they are tasty and with different fillings.

Curiosity about the zeppole - Zeppola :: Zeppole di San Giuseppe :: Sweets.

Salted Calabrian Zeppole The zeppole are one of the essential traditions for a Calabrian DOC. Recipe cold stuffed pachino tomatoes with robiola and pistachios. You should see other recipes similar to the Thermomix Neapolitan salted zeppole recipe. Neapolitan fried Zeppole Gloria Kitchen with stars and stripes. In the sense that the zeppole di San Giuseppe should be fried even if many prepare them in the oven. The perfect recipe: zeppole di San Giuseppe from Sal De Riso. Recipe of fried San Giuseppe zeppole: Here's how to prepare excellent Neapolitan fried zeppole di San Giuseppe stuffed with cream and black cherries. Search results for fried donuts among Misya's cooking recipes - List of fried donuts recipes on Misya. FRIED SAINT GIUSEPPE ZEPPOLE Ingredients: 150 g of flour, 40 g of sugar, 70 g of butter, 3 eggs, 250 ml of water, 1 lemon (zest), 1 pinch of salt.

Zeppole di San Giuseppe recipe

PREPARATION TIMES

Preparation	Cooking	Total
40 min	1 h	1h and 40 min

Ingrediants

Quantity for about 16 medium-large pieces
250 grams of flour '00 250 gr of water 50 gr of butter 5 medium eggs * 5 gr of salt 1 liter of sunflower oil for frying For the thick custard: 460 gr of fresh whole milk 6 medium egg yolks 150 grams of sugar 30 grams of flour '00 20 gr of starch 1 tablespoon of vanilla extract * Choose medium eggs, in order to find the listed ingredients perfectly, as you know, eggs change weight depending on size. If you use eggs that are too large it is possible that you have to stop at 4 - 4 and a half eggs, on the contrary if you use small eggs you may have to add a little more than half an egg. the dough must be firm and dense otherwise the zeppole will not have the characteristic "curled" shape. A basket of cherries In a pan put the water, the butter into small pieces, a pinch of salt and bring to a boil, of course the butter must be completely melted before adding the sifted flour in one go. Turn the mixture with a wooden spoon and cook until it begins to detach from the sides and bottom of the pan. Remove it from the heat and let it cool. When it is cold, add one egg at a time, add the second egg only when the first is completely absorbed in the dough, continue with the remaining eggs. At this point you will have a dough similar to a thick custard. Put it in a pastry bag with a large star shaped nozzle. Cut out squares of parchment paper. Form the donuts of about 6 cm in diameter on the squares of parchment paper with two turns of dough one on top of the other, as in the photo. Take the square of parchment paper with the zeppola and fry it in boiling oil, placing the dough in contact with the oil. The paper will come off by itself, remove it from the oil with pliers and continue cooking the zeppola on the other side. Cook a maximum of two donuts at a time, they must be golden. Drain them from the oil and place them on kitchen paper. I assure you that they are pretty dry. - prepare the custard - In a saucepan, bring the milk to a boil. In a bowl, mix the eggs with the sugar and vanilla, add the flour and sieved rice starch. Pour the egg mixture into the milk, put it back on the heat, mix with a whisk and let the cream cook for a few minutes. Place the cream in a container, cover it with food film in contact to prevent the skin from forming and let it cool. Put it in a pastry bag with a star nozzle, take the zeppole sprinkle with icing sugar, stuff them and decorate with cream and sour cherries in syrup. How to prepare salted zeppole di San Giuseppe Heat the water with the butter and stir until melted (1. Then add the flour and salt and continue to mix with the wooden spoon until the dough is made: the mixture will be ready when it comes off the walls of the pan (2). Once ready, let it cool in a bowl. Then add one egg at a time and mix until it is absorbed, add the next and continue in the same way with the third. ). Put it in the pastry bag and form your zeppole directly in the pan lined with parchment paper (4). Bake in a preheated oven at 190 ° for about 40 minutes. Once ready, let the salted zeppole cool in the slightly open oven. When they are completely cold, cut them horizontally (5) and stuff them with cheese, raw ham and rocket. Close and add a sprig of mayonnaise and a tomato on each zeppola, so as to make them more spectacular. Your salted zeppole di San Giuseppe are ready to be served (6). Salted Zeppole di San Giuseppe - Recipes This Saturday the column EAT WHAT YOU READ gives way with great pleasure to the FESTIVAL OF THE POPE '. For 18 years unfortunately I have not been able to celebrate my dad's anymore, but for almost 4 years I have been able to rejoice seeing my girls celebrate theirs, that is my hubby! INGREDIANTS: 125 grams of water 75 grams of flour 00 50 gr of butter 2 eggs 1 pinch of salt 1 yolk 100 ml of milk 1 tablespoon of cornstarch 70 g large grated Emmentaler type cheese 8 well drained and pitted black olives 1 tablespoon of finely chopped pistachios Leave to cool on a raised rack, and you will be ready to garnish them. While they cool, always prepare the filling in the Thermomix. Put all the ingredients without the cheese in the jug of the appliance, cook at 90 & # 176 for 4 minutes on speed 4, when there is one minute at the end add the cheese with the moving blades and complete the remaining minute. Let it cool inside the jug. After this time, prepare a pastry bag with always a large star nozzle, Operate the thermomix at speed 4 to revive the cream and transfer it to the pocket. Now you are ready to stuff the zeppole. Fill each zeppola with the cream, Prepare the baked zeppole which have the same mixture of cream puffs and sweet ones because, in fact, they are neutral. Put in one pan the butter, a pinch of salt and water and bring to a boil. Remove the pot from the heat and add the Flour stirring quickly with a spoon or with a hand whisk until well blended. Put the pot back on the heat and cook until you get a compact compound which detaches from the sides of the pot. Remove the pot again from the heat and let it cool a little then add the eggs one at a time, not adding the second egg if the first is not well absorbed by the dough. Joined in this way all three eggs mixing with a hand whisk until the dough is smooth, without lumps and compact. Put the composed in a pastry bag (a freeze bag with a cut on one corner is also fine) if you want with the decorated tip and make lots of donuts on a sheet of parchment paper. Cook the zeppole in a preheated oven at 180 ° for 30 minutes about until they are completely cooked and golden. Remove the donuts from the oven and let them cool completely. Once the donuts are completely cold, cut them in horizontal direction as you would with a sandwich and fill them to your liking. I have put on a veil of mayonnaise, salad, thinly sliced smoked scamorza cheese, raw ham and a slice of tomato. Finish with the decoration of the salty donuts by putting a curl of mayonnaise and black olives. VARIANTS AND ADVICE the dough of zeppole is neutral so you can also fill them with custard. I recommend not adding the egg if the previous one is not absorbed by the dough. If you want of the higher zeppole you can do two turns with the sac a few instead of one. Check the cooking donuts because if they are not completely cooked, even inside, when they are removed from the oven, they will lower and will not remain swollen. You can stuff as you like and you can put a tomato instead of black olives. If you liked the recipe for salty zeppole, perhaps you might also be interested in BUNS OF PARTIES or even the BAKED ZEPPOLE or the FRIED WEDGES. Video: ZEPPOLE DI SAN GIUSEPPE - Ricetta in 1 minuto (August 2022). Interesting Articles 11 Cocktails to Make for the Fourth of July August 14,2022 Baked pork neck with bacon August 14,2022 Spring Vegetable Ragout with Fresh Chervil August 14,2022 Recommended The Great Big Bacon Picnic Returns to Williamsburg, Brooklyn for Its Second Year Cocktail Recipes, Spirits, and Local Bars Strawberry jam recipe Cocktail recipes, spirits and local bars Salad with mustard sauce Cocktail recipes, spirits and local bars Popular Posts, 2022 Cornflake tart recipe Cocktail Recipes, Spirits, and Local Bars Japan Gets Magic Love Apples for Halloween Cocktail Recipes, Spirits, and Local Bars Cherry Bomb Cocktail Recipes, Spirits, and Local Bars Whole Foods to Launch Produce Rating System Cocktail Recipes, Spirits, and Local Bars Tomato Juice Tastes Better on Airplanes and Other Fun Facts Cocktail Recipes, Spirits, and Local Bars Copyright 2022 \ Salted Zeppole di San Giuseppe...

Quantity for about 16 medium-large pieces

250 grams of flour '00
250 gr of water
50 gr of butter
5 medium eggs *
5 gr of salt
1 liter of sunflower oil for frying

For the thick custard:

460 gr of fresh whole milk
6 medium egg yolks
150 grams of sugar
30 grams of flour '00
20 gr of starch
1 tablespoon of vanilla extract

* Choose medium eggs, in order to find the listed ingredients perfectly, as you know, eggs change weight depending on size. If you use eggs that are too large it is possible that you have to stop at 4 - 4 and a half eggs, on the contrary if you use small eggs you may have to add a little more than half an egg. the dough must be firm and dense otherwise the zeppole will not have the characteristic "curled" shape.

A basket of cherries

In a pan put the water, the butter into small pieces, a pinch of salt and bring to a boil, of course the butter must be completely melted before adding the sifted flour in one go.

Turn the mixture with a wooden spoon and cook until it begins to detach from the sides and bottom of the pan.
Remove it from the heat and let it cool.

When it is cold, add one egg at a time, add the second egg only when the first is completely absorbed in the dough, continue with the remaining eggs.
At this point you will have a dough similar to a thick custard.

Put it in a pastry bag with a large star shaped nozzle.
Cut out squares of parchment paper.
Form the donuts of about 6 cm in diameter on the squares of parchment paper with two turns of dough one on top of the other, as in the photo.
Take the square of parchment paper with the zeppola and fry it in boiling oil, placing the dough in contact with the oil.
The paper will come off by itself, remove it from the oil with pliers and continue cooking the zeppola on the other side.
Cook a maximum of two donuts at a time, they must be golden.
Drain them from the oil and place them on kitchen paper.
I assure you that they are pretty dry.

- prepare the custard -

In a saucepan, bring the milk to a boil.
In a bowl, mix the eggs with the sugar and vanilla, add the flour
and sieved rice starch.
Pour the egg mixture into the milk, put it back on the heat, mix with a whisk and let the cream cook for a few minutes.
Place the cream in a container, cover it with food film in contact to prevent the skin from forming and let it cool.
Put it in a pastry bag with a star nozzle, take the zeppole sprinkle with icing sugar, stuff them and decorate with cream and sour cherries in syrup.

How to prepare salted zeppole di San Giuseppe

Heat the water with the butter and stir until melted (1. Then add the flour and salt and continue to mix with the wooden spoon until the dough is made: the mixture will be ready when it comes off the walls of the pan (2). Once ready, let it cool in a bowl. Then add one egg at a time and mix until it is absorbed, add the next and continue in the same way with the third. ).

Put it in the pastry bag and form your zeppole directly in the pan lined with parchment paper (4). Bake in a preheated oven at 190 ° for about 40 minutes. Once ready, let the salted zeppole cool in the slightly open oven. When they are completely cold, cut them horizontally (5) and stuff them with cheese, raw ham and rocket. Close and add a sprig of mayonnaise and a tomato on each zeppola, so as to make them more spectacular. Your salted zeppole di San Giuseppe are ready to be served (6).

Salted Zeppole di San Giuseppe - Recipes

This Saturday the column EAT WHAT YOU READ gives way with great pleasure to the FESTIVAL OF THE POPE '. For 18 years unfortunately I have not been able to celebrate my dad's anymore, but for almost 4 years I have been able to rejoice seeing my girls celebrate theirs, that is my hubby!

INGREDIANTS:

125 grams of water
75 grams of flour 00
50 gr of butter
2 eggs
1 pinch of salt

1 yolk
100 ml of milk
1 tablespoon of cornstarch
70 g large grated Emmentaler type cheese
8 well drained and pitted black olives
1 tablespoon of finely chopped pistachios

Leave to cool on a raised rack, and you will be ready to garnish them.
While they cool, always prepare the filling in the Thermomix.
Put all the ingredients without the cheese in the jug of the appliance, cook at 90 & # 176 for 4 minutes on speed 4, when there is one minute at the end add the cheese with the moving blades and complete the remaining minute. Let it cool inside the jug.
After this time, prepare a pastry bag with always a large star nozzle, Operate the thermomix at speed 4 to revive the cream and transfer it to the pocket.
Now you are ready to stuff the zeppole.
Fill each zeppola with the cream,

Prepare the baked zeppole which have the same mixture of cream puffs and sweet ones because, in fact, they are neutral.

Put in one pan the butter, a pinch of salt and water and bring to a boil.

Remove the pot from the heat and add the Flour stirring quickly with a spoon or with a hand whisk until well blended.

Put the pot back on the heat and cook until you get a compact compound which detaches from the sides of the pot.

Remove the pot again from the heat and let it cool a little then add the eggs one at a time, not adding the second egg if the first is not well absorbed by the dough.

Joined in this way all three eggs mixing with a hand whisk until the dough is smooth, without lumps and compact.

Put the composed in a pastry bag (a freeze bag with a cut on one corner is also fine) if you want with the decorated tip and make lots of donuts on a sheet of parchment paper.

Cook the zeppole in a preheated oven at 180 ° for 30 minutes about until they are completely cooked and golden.

Remove the donuts from the oven and let them cool completely.

Once the donuts are completely cold, cut them in horizontal direction as you would with a sandwich and fill them to your liking.

I have put on a veil of mayonnaise, salad, thinly sliced smoked scamorza cheese, raw ham and a slice of tomato.

Finish with the decoration of the salty donuts by putting a curl of mayonnaise and black olives.

VARIANTS AND ADVICE

the dough of zeppole is neutral so you can also fill them with custard.

I recommend not adding the egg if the previous one is not absorbed by the dough.

If you want of the higher zeppole you can do two turns with the sac a few instead of one.

Check the cooking donuts because if they are not completely cooked, even inside, when they are removed from the oven, they will lower and will not remain swollen.

You can stuff as you like and you can put a tomato instead of black olives.

If you liked the recipe for salty zeppole, perhaps you might also be interested in BUNS OF PARTIES or even the BAKED ZEPPOLE or the FRIED WEDGES.