How to Cook Sfince Di San Giuseppe

"Cook fince di San Giuseppe is sweet from the Palermo tradition. Born to celebrate March 19 and Father's Day, they are delicious fried bignole,"

How to Cook Sfince Di San Giuseppe

INGREDIENTS Sfince Di San Giuseppe

FOR CHOUX PASTE:

• 250 gr wheat flour 00
• 250 ml water
• 250 grams eggs (about 5 medium eggs)
• 50 grams of pork fat
• 1 pinch of baking soda
• 1 pinch of salt

FOR CREAM:

• 600 g lamb ricotta
• 150 gr powdered sugar
• 60 grams of dark chocolate chips

MORE:

• peanut oil
• candied orange peel
• candied cherry
• chopped pistachios

How to Make a Sfince In San Giuseppe:

1. To make sfince at San Giuseppe, first, dedicate yourself to the cream of ricotta: the ideal is to let the ricotta rest overnight in the refrigerator, placed in a colander so that it loses all the whey. The next day, mix with a spoon and then strain at least once to make it smooth. Then add the sifted icing sugar and mix well.
2. Finally, add the choco chips. Stir, cover with cling film, and chill in the fridge while dedicating yourself to the next step of the recipe. Combine water, lard, and salt in a saucepan. Cook until boiling then add the sifted flour and pour everything at once. Stir vigorously, first with a hand whisk and then with a wooden spoon, until you get a solid mixture that separates well from the sides of the pan. Let dry for a few minutes then transfer to the bowl of a mixer and let cool.
3. Attach a whisk and start working on a mixture that may seem crumbly at first. Add the eggs, one at a time, waiting for the first one to be well absorbed before adding the next. Also, add the baking soda and work at a slightly increasing speed until you get a smooth and consistent paste.
4. Heat plenty of oil in a large saucepan with high sides and bring to a temperature of 170°. Dip 2 tablespoons into the hot oil and then use it to scoop out a spoonful of choux pastry to be rubbed into the oil. Fry the sphinx, no more than two at a time, for about 10 minutes, continuing to turn and bring them under the surface of the oil, gently. During this time you will notice that the sfinces will turn gold and at some point, they will swell to three times their volume. When they are moderately puffy and very golden, drain on a tray with kitchen paper. When frying is done, fill each bignola with the previously prepared ricotta and chocolate cream. Garnish with a little more cream, orange zest fillet, cherries, and chopped pistachios.
5. Serve immediately and enjoy a sfince at San Giuseppe.