What dessert do you think I am talking about?
In Italy the father’s day is celebrated on the 19th of March which is Saint Joseph’s day, the father of Jesus Christ.
The tradition that we do in my town, Alcamo, is to eat “Sfinci di San Giuseppe“. But in other parts of Italy they are called: Zeppole di San Giuseppe, Raviole di San Giuseppe, Maritozzi.
They are big and delicious, a dive right into ricotta served with the soft texture of the fried Bigne`dough.
THEY ARE ABSOLUTELY AMAZING!!!
Sfinci di San Giuseppe for Father’s Day in Italy
- 250 ml water 1 cup
- 100 g butter 3.5 oz
- 250 g flour 00 1 ⅔ cup
- 5 eggs
- 1 pinch of salt
- 1 tbsp sugar
- 800 g ricotta 3 cups
- 300 g sugar 1 ¼ cup
- 100 g candied orange 3.5 oz
- 100 g dark chocolate drops 3.5 oz
- When the mixture of bigne`dough will become smooth and creamy, broil 3-4 tablespoons at a time in plenty hot oil at 165°C (330°F) until the sfince become puffed and golden brown (10-20 minutes). Heat the oil in a pan with high sides, so that the sfinci can float ….
- Warning: the oil must not be too hot, if you have a thermometer, make sure that does not exceed 165 °C.
- Put them to cool on paper towels so that it lose the excess oil. The
original frying of the sfince occurred in lard, I used peanut oil.
- Put the ricotta in a colander to drain overnight and store in the
refrigerator, then sift it, mix it thoroughly in a bowl with the sugar and add
the chocolate chips and candied orange.
- Fill a piping bag fitted with a smooth and wide nozzle with ricotta.
- Stuff the sfinci and cover them with the remaining ricotta the surface.
- Sprinkle with dark chocolate chips, and decorated with a
thread of candied orange.
- Let them sit for about a hour if you can resist tasting them.😀