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How to make the crispeddi: dissolve the yeast in lukewarm water in a bowl and mix in about 3/4 cup of flour,
until you get a soft mixture. Cover the dough and put in a warm place for about
an hour. When the dough has risen, punch it and knead in 2 tbs. oil, the remaining
flour, and enough warm water to make a soft dough, similar to bread dough. Shape
the dough into a ball and put it into an oiled bowl.
Cut a cross on the top with a sharp knife and leave covered in a warm place for
about 3 hours. When the dough has doubled in bulk, knead it again briefly, and
then split into pieces the size of walnuts. Stuff each of the bits of dough with
an anchovy fillet and a sprig of dill, then seal well.
Place the balls on a clean, floured towel in a warm place for about half an hour.
Heat oil, but not to boiling point. Fry the balls, turning them often so that they
expand and brown evenly on all sides. Let the crispeddi dry on paper towels. Add salt and pepper and serve
the crispeddi hot.
Recipe courtesy of The Italian Trade Commission.
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