Stefania at Franzina Trattoria’s classic Sicilian ‘doughnuts’ bring back happy childhood memories.
“My grandfather would cook them every Holy Christmas and special occasions,” says Stefania. “It is a simple dish but really a great taste. We use sheep’s ricotta imported from Palermo, but you can use a supermarket one.”
Ingredients
- 100g 00 flour (mix 1 part pastry flour with 3 parts plain flour to make a substitute 00)
- 200ml water
- 10g yeast
- 100g Ricotta
- 50g powdered sugar
- 2g salt
- Sugar and cinnamon to garnish
- Ricotta cream
- Mix the ricotta, sugar and salt together until smooth and creamy. Chill.
Sfingette
Sift the flour, dissolve the yeast and blend both with the water.
Create a “fountain” of the flour, blend inwards and knead until you have a good consistent dough. Rest in the fridge for one hour.
Take your dough and hand roll it into roughly golf ball size pieces (or whatever you prefer).
Deep fry at 110C for three minutes.
Sprinkle with sugar, cinnamon and serve with the ricotta cream.
Franzina Trattoria are at Pop Brixton SW9 8PQ
07802 473444
