• 1.5 kg of flour
• 500 g of potatoes
• 4 grams of dry active yeast
• about 1 l of water
• 30 g of salt
• anchovies, ‘nduja, caciocavallo, soppressata,
Wash the potatoes and put them in a saucepan with salt water
and cook for 30 minutes from the moment it starts boiling. Do the toothpick
When cooked, peel the potatoes while still hot. and pass
them in the potato masher.
Meanwhile, in a large container pour about half a liter of
water and dissolve salt and mashed potatoes.
Dissolve yeast in the other half liter of lukewarm water.
Once the salt and the yeast have melted, start to incorporate flour, continuing
to knead vigorously until you get a smooth and kind of sticky dough.
Cover the bowl with a cloth and let the dough rise for about
3 hours of doubling.
After rising, the dough should be soft and slightly sticky.
To form the zeppole, rub your hands with canola oil and take one piece of pasta
at a time. Fill them with a piece of anchovy or with the ingredient of your
Fry in plenty of oil. To see if the oil is ready to fry dip
a toothpick and if it is boiling around the wood then you are ready to fry.
Calabrian dialect they are called “Zippuli” (in the singular
“zippula”), a term deriving from the late Latin “zippula”,
which was a dessert prepared with leavened dough and honey.
Fried Stuffed eggplant
Ingredients: 16-20 servings
|Small eggplant||1 kg||36 oz|
|Bread (2/3 days old)||500 gr||18 oz|
|Grated Pecorino Crotonese||100 gr||3 oz|
|Parsley||60 gr||2 oz|
|EVOO||250 ml||8 onces|
|Bread crumb (plain)||If needed|
You have the eggplants, cut the stem and then do it in half. Steam them in plenty of salt water, when they will be drained and left in a drain to lose excess water. Bring the old bread to soak in water. Bread needs to be squeezed to remove the exceeding water and make it as dry as possible.Once drained well, dig the eggplants’ pulp with a teaspoon so that the shells remain full. Squeeze the pulp until all the water is removed and put it in a bowl with the (wet) bread crumb, which is also well-wrinkled.Combine a small clove of crushed garlic, grated pecorino cheese, parsley, eggs and kneaded the whole thing.Mix well until the mixture is homogeneous and non-sticky, if it is moist, add grated bread until it is of the right texture. Fill the eggplant shells with the mixture obtained, helping with your hands and adding a little at a time.At this point, gently fry them in a little boiling oil until golden on the filling and for about a minute on the other side.Serving suggestions:White, just fried and served as appetizer.In a tomato sauce, lay them down in a tin and cover with tomato sauce to be baked for 20/30 minute before serving as entree.Stuffing variations: adding meat for a carnivore taste or adding anchovies, green olives and capers for a strong and kick flavour.