Try this Crespelle Di Ricotta E Acciughe-Ricotta and Anchovy Fritters recipe, or contribute your own.
Suggest a better descriptionIn 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 you left hand (previously dampened with water) form a shell. In the hollo, put a piece of anchovy and a tablespoon of ricotta. Pull the same dough up to coverthe filling and form a ball or an oval. Pour the oil or lard into a deep-sided frying pan and, when hot, arrange the respelle in it with the aid of a spatula. Fry until golden, dry the crespelle on kitchen paper and serve hot. Recipe by: Sicilian Cookery Posted to MC-Recipe Digest V1 #1048 by Lisa Minor
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Serving Size: 1 Serving (1712g) | ||
Recipe Makes: 1 | ||
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Calories: 4638 | ||
Calories from Fat: 530 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.9g | 78 % | |
Saturated Fat 26.9g | 135 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 278.8mg | 86 % | |
Sodium 850.1mg | 29 % | |
Potassium 3616.7mg | 95 % | |
Total Carbohydrate 788.4g | 232 % | |
Dietary Fiber 38.1g | 152 % | |
Sugars, other 750.4g | ||
Protein 220.7g | 315 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4638
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