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Showing posts from February, 2019

Recipe Card: Potato Zeppole (doughnuts)

Zeppole anyone?!  These sweet morsels are also known as sfinci in Sicilian or simply nonna's doughnuts in our family.  My maternal nonna would make her pizza dough with added potato in the mix to render it soft and light. She always made extra dough for us to enjoy the doughnuts while we waited for the pizza to come out of the oven.
Ingredients:
300 g boiled & mashed potatoes 500 g flour 1 tbsp sugar 200 ml warm water 1 sachet active dry yeast 1 lemon zest (optional) 1 tsp vanilla extract vegetable or canola oil for frying sugar to cover the doughnut

Boil the potatoes until cooked through. Drain fully and crush the potatoes with a fork or pass through a potato ricer.
Dissolve yeast in a glass of warm water and set aside.
Sift the flour on a board in a shape of a mountain, make a well in the center where to put the dissolved yeast, the rest of the water, a pinch of salt, sugar, the smashed potatoes and the zest of one lemon.
Mix all ingredient together and knead till you get a …

Torta Margherita (Artusi's Pasta Margherita)

I must admit, I was late in the game with discovering Pellegrino Artusi’s book or owning my own copy of Science in the Kitchen and the Art of Eating Well(originally published in 1891).Unbeknownst to me, it was mamma’s go-to cookbook in the years before we migrated to Australia. This was a book papa` had resurrected from a pile of old discarded editions that the local library was giving away.  At the time he was working there as a painter and decorator and was given first choice to the books; this one just happened to catch his eye. It now sits in my kitchen and has become my most referred cookbook.
This copy whose spine is held together by tape is one of the oldest cookbooks I own; it was given to me by mamma four years ago.As it is quite fragile, it sits between newer cookbooks that have been collected over the years. But whenever mamma comes over, it is this one she pulls out glancing through the pages and reminiscing of her own food memories, musing over Artusi’s little stories th…