Fried Crispeddi with Ricotta and Anchovies

Name: Fried Crispeddi with Ricotta and Anchovies
Prep time: 45 min
Cook time: 195 min
Total time: 240 min
Yield: 4 Portionen
Ingredients: 1 kg durum wheat flour; 15 g fresh brewer's yeast; 25 g fine salt; 720 ml water; sheep's milk ricotta; anchovies in oil; seed oil

Bread and buns

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Cook Time

4 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Fried Crispeddi with Ricotta and Anchovies is ready in 4 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These delicious fried crispeddi are a true treasure of traditional cuisine. Prepared with durum wheat flour, fresh yeast and a pinch of salt, these morsels are stuffed with creamy ricotta and savory anchovies. Frying makes them golden and crispy on the outside, while the inside remains soft and tasty. Perfect as a tasty appetizer or for a Sunday brunch, crispeddi are an explosion of Mediterranean flavors. Preparation requires a bit of leavening time, but the end result is absolutely rewarding. An original idea to impress your guests with a touch of authentic Italian cuisine.

Ingredients (7 ingredients)

1 kg durum wheat flour
15 g fresh brewer's yeast
25 g fine salt
720 ml water
sheep's milk ricotta
anchovies in oil
seed oil

Preparation (6 steps)

Dough preparation

Thermomix® Setting

3 min/Modalità Spiga

Pour 1 kg of durum wheat flour into the bowl. Add 15 g of crumbled fresh brewer's yeast, 25 g of fine salt and 720 ml of water. Knead for 3 Min./Dough Mode.

180

Dough leavening

Transfer the dough to a large bowl, cover with cling film and leave to rise in a warm place for about 3 hours or until doubled in volume. Do not use the Thermomix for this step.

Preparation for frying

Heat plenty of seed oil in a high-sided pan. Prepare the sheep's milk ricotta and the anchovies in oil for the filling. Keep a bowl full of cold water handy to wet your hands. Do not use the Thermomix for this step.

Filling and shaping the crispeddi

Take a piece of dough weighing about 30 g, open it on the palm of your wet hand and put a little ricotta or an anchovy inside. Quickly close the dough on the filling, working it to give it a rounded and elongated shape. Do not use the Thermomix for this step.