Search results
Results from the WOW.Com Content Network
Zippula (pl.: zippuli; Italian: zeppola or zeppola calabrese) is a fried dough made to a recipe from Calabria, Italy. Zippula is made with flour, water, yeast, boiled potatoes, and a pinch of salt. [1] There are many variations: often anchovies are added, but salt cod, stockfish, cheese, sun-dried tomatoes, olives or 'nduja may also be added. [2]
Zeppole di San Giuseppe. The terms zeppola and sfinge are also used to refer to baked cream puffs made from choux pastry. [4] Some zeppole are filled with ricotta cheese mixed with small pieces of chocolate, candied fruits, and honey. Zeppole can also be savory, and consist of fried bread dough often filled with anchovy.
Literally "snowballs". Dough cut into strips, formed into a ball and fried then covered in toppings; popular in Rothenburg. Sfenj: Morocco, Algeria: Fritter Shakoy: Philippines: Twisted doughnut from the Philippines made with regular flour or rice flour Shuangbaotai: Taiwan: A sweet fried dough food with cavernous holes in the food and a crisp ...
The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities. [11] [12] [13] Italy is home to 395 Michelin star-rated restaurants.
Making the dough: Stir together 2 cups of flour, sugar, yeast, and salt in the bowl of a mixer. In a small saucepan, heat the milk and butter over low heat just until the butter is melted.
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate
The temperature of the dough should remain between 40 and 45 °C. If the temperature exceeds 50 °C the gluten network would be damaged, which has a negative effect on the quality of pasta. Since extra heat is generated by pressure and friction, there are water jackets around the cylinder and head.