Zeppole with anchovies
Zeppole with anchovies are a very simple, tasty recipe typical of the Calabria, and easy to make. With some territorial variations, it is also found in the Cosenza area - where it is called vecchiareddra - and in the Reggio Calabria area where it is called ti crispedda.
Tempo di esecuzione: 1 hour, plus leavening
Ingredienti
for 8 people
- 4 grams of durum wheat semolina
- 40 grams of sourdough starter
- 100 g boiled potatoes
- salted anchovy fillets
- extra virgin olive oil
- salt
Start by making a dough with the durum wheat semolina, the yeast and the potatoes (boiled and mashed), add warm water little by little. Cover the container and leave to rise for a couple of hours.
Bring plenty of oil to the boil in a frying pan. Shape the dough into small balls and place a salted anchovy fillet in the middle of each one. Then put the balls into the boiling oil. The zeppole are ready when they turn golden.