As a nation state, Italy has emerged only in 1871. Until then the country was politically divided into a large number of independant cities, provinces and islands. The currently available evidences point out to a dominant Etruscan, Greek and Roman cultural influence on today's Italians.
My husbands grandmother (from Valledolmo, Sicily) always had plates of pastry/rolls that he recalls as svingi (? not sure of the spelling here). They were pastry wrapped around anchovy I think. He recalls that the children would open them up and run away screaming because of the fish in the center (not enjoyed by the kids, but his parents loved them).
Does anyone know what this may be and/or have a recipe?
Thank you for the info. Now that I have the spelling down, I have found many recipes, but none of them have anchovys stuffed in the middle. It seems like they are all sweet recipes. Were they made savory too or is anchovy and sugar a common combo?
6 1/2 c Flour 7 Anchovy Fillets 2 oz Fresh Brewers Yeast Oil for pan frying 1 lb Ricotta Cheese
In a bowl, mix the flour together with the brewers yeast dissolved in warm water and season with salt and pepper. Knead the dough, adding more warm water if necessary. When you have obtained a springy paste, cover with a napkin and a woollen cloth and leave for about 2 hours to rise. In the meantime, cut the anchovies up small and put them in a bowl. In another bowl, crush the ricotta with a fork. When the dough has risen, break off a little and, on the palm of your left hand (previously dampened with water) form a shell. In the hollow, put a piece of anchovy and a tablespoon of ricotta. Pull the same dough up to cover the filling and form a ball or an oval. Pour the oil or lard into a deep-sided frying pan and, when hot, arrange the crespelle in it with the aid of a spatula. Fry until golden, dry the crespelle on kitchen paper and serve hot.
those cinamon and powdered sugar ones...those are like what my aunt used to make...only we grew up with them having the name of Beets...but locally in carnivals and fairs...they sell them as "Dough Boys..."
I've never heard of a dough boy....but I imagine something similar to funnel cakes or elephant ears.......the only reason I go to the fair is for the junk food......drives my husband crazy....
"Cambiano i suonatori ma la musica Ã¨ sempre quella."
Dear she who would come to the fair and mangia when you get to NYC I will take you to several pasticceria bakeries from Brooklyn where they make sfinge like the rest of NY from St Josephs day up to Easter...all the way thru manhattan, bronx and westchester county and then cross over to Connecticut where we can hit Greenwich, Stamford, and on up to Hartford and the shore, take a ferry across to Long Island and Montauk and work or way back to NYC via the Long Island expressway making stops all the way...now this should fill our tummies and no purges allowed. =Peter=