Zeppole of San Giuseppe

Preparation

1. STEP 1 OF 14

   The 'zeppole di San Giuseppe' in Campania are prepared for the feast of San Giuseppe

2. STEP 2 OF 14

   Let us go back to the origin of this delight, which is very ancient, around 500 B.C.

3. STEP 3 OF 14

   In Rome the Liberalia were celebrated, the festivals of the deities who dispensed wine and grain, on March 17

4. STEP 4 OF 14

   In honor of Sileno, companion of revelry and <<preceptor>> of Bacco, rivers of red nectar were drunk and fragrant wheat fritters were fried

5. STEP 5 OF 14

   Today, almost on the same day, March 19, and on the occasion of San Giuseppe, the ceremony of the fritters is repeated

6. STEP 6 OF 14

   The dough for the zeppole of San Giuseppe is prepared in a way similar to that of choux, also called bignè

7. STEP 7 OF 14

   The difference is the smaller amount of butter and the cooking method: zeppole are fried while bignè are baked

8. STEP 8 OF 14

   It should also be said that many pastry shops, to avoid the already large and irreparable attacks on diets, also offer them in a baked version

9. STEP 9 OF 14

   Heat the water with the salt and the butter in a saucepan until the butter melts

10. STEP 10 OF 14

    Bring to a boil and remove from the heat

11. STEP 11 OF 14

    Add the sifted flour all at once and mix vigorously. Return the saucepan to the heat and continue stirring for half a minute over low heat

12. STEP 12 OF 14

    Then put the dough on the marble (or work surface) greased with a little oil and let it cool

13. STEP 13 OF 14

    When it is cool, incorporate the eggs one at a time, first the yolk and then the white

Suggestions

• Piping bag

• Frying pan

• Mold

• Pot

General Information

Analysis

Macronutrients (100 gr)