Zeppole for La Festa di San Giuseppe

Today (19 March) is La Festa di San Giuseppe (the Feast of Saint Joseph), a Catholic feast day celebrating the earthly father of Jesus.  Celebrations in the middle of Lent are usually non-existent, but since it's St. Joseph's day, sweets and celebrations are the order of the day!  Go to a Catholic church and you might find all sorts of things going on, from processions to St. Joseph's Tables/Altars laden with all sorts of goodies. Some of my favorite goodies that are made around this time of the year are zeppole.

San Giuseppe

Zeppole are deep-fried balls of dough, covered in powdered sugar.  Simple, but extremely delicious.  It's quite easy to make your own, which in my opinion is the best way to do it, since they are at their most delicious when they're still hot!

To make zeppole, start with 1 teaspoon of active dry yeast and 2 teaspoons of sugar.

I know it looks like there is more yeast than sugar here,
but it spread out a bit more than the sugar.

Then add 3/4 cup of warm water and stir for 2 minutes until the yeast and sugar is dissolved.

In another bowl, mix 1 1/2 cups of flour with 1 teaspoon of salt.

Then, pour in the yeast mixture and mix until it's all blended.

The dough will be super sticky.  It's normal.  Cover with a cloth and set in a warm spot to rise for an hour. (I usually wet a paper towel with warm water, wring it out and place it over the bowl, then I place a tea towel on top of that.  That way, when it rises, it won't get stuck to the tea towel.)

When it's ready, it will look something like this:

Very poofy, yet still sticky

Pour some vegetable oil in a pan until it is about 2 inches deep.  Keep the oil heated to 190°C /375°F. Drop dough, 1 teaspoon at a time, into the hot oil and cook until golden in color.

Remove from the oil and drain (I use a couple paper towels over a cooling rack).  Then toss in powdered sugar.

These little puffs are absolutely delicious and so easy to make, you really have no excuse not to try it yourself!

Zeppole

1 1/2 cups flour
1 teaspoon salt
vegetable oil for frying
1 teaspoon active dry yeast
2 teaspoons sugar
3/4 cup warm water
powdered sugar

Combine the yeast and sugar in a small bowl and add the warm water.  Stir for 2 minutes to completely dissolve the yeast and sugar.
In a large bowl, combine the flour and salt.  Add the yeast mixture and stir until blended.  Cover and place in a warm place to rise for 1 hour.
Pour the vegetable oil into a pan until it is 2 inches deep.  Heat to 190°C /375°F.  Drop the dough, 1 teaspoon at a time, into the hot oil and fry until golden in color.
Remove from the oil and drain on a paper towel, then toss in some powdered sugar.

Buon Appetito!

Winter Lunch Lasagne

Winter weather in Tuscany usually involves a lot of rain, fog, and chilly days.  Occasionally it will snow, but normally the snow doesn't stick around very long.  I prefer to just see it adorning the mountain tops several kilometers away!

Snow on the mountains above Florence

One part of winter that I adore is all of the heartier meals that are prepared!  Comfort food at it's best!  Roasts, stews, and soups all prepared to fill the belly and warm the soul.

Lasagne, ready to pop into the oven

Lasagne  is one of my favorite treats to make and enjoy during the winter months.  We don't eat it often, but it is a wonderfully nice treat to have on occasion when the weather is chilly!  Plus, if you need to feed a crowd, it's perfect.

This is not the lasagne that you may be used to finding in Italian restaurants in the US.  There is no mozzarella or ricotta cheeses.  Instead, the traditional recipe uses a besciamella sauce (which you may know as béchamel or "white sauce"),  Simone and I created this recipe last winter when we wanted to have lasagne for lunch, but didn't want to pay for the pre-made stuff at the supermarket.  It's our take on traditional lasagne.

Simone was proud of our creation!

You'll notice that the word "slowly" is used quite a lot in the recipe, especially in the instructions on how to make the ragù (meat sauce).  It is really important that you take your time when you cook the sauces in order to get the correct consistency and flavor.  If there is one thing I've learned when it comes to cooking traditional Italian food, it's to not be in a hurry!  Believe me, it is well worth the time spent!

Lasagne, fresh from the oven

Lasagne

1 package lasagne pasta 
200 grams (or so) grated Parmigiano Reggiano cheese (approximately 1 1/2 cups, or so)

For the ragù:
Extra-virgin olive oil (about 4 Tablespoons)
500 g (about 1 lb) ground beef
1 carrot, finely minced
1 rib of celery, finely minced
1 onion, finely minced
2 cloves garlic, finely minced
2 cans crushed tomatoes
1 glass red wine (we use Chianti)
salt and pepper, to taste

For the besciamella:
750 ml (a little over 3 cups) milk 
75 g (about 3/4 stick) butter, cut into pieces
75 g (a little under 3/4 cup) flour
pinch of nutmeg
pinch of salt

For the ragù:
In a large pan over low heat, very slowly cook the carrot, celery, onion, garlic in about 4 Tablespoons olive oil until soft.  Stir in the tomatoes and let simmer.  Meanwhile in another pan, slowly cook the ground beef, stirring frequently until browned and finely crumbled.  Drain the fat and then stir the meat into the tomato sauce.  Add the glass of wine and let slowly simmer, partially covered for at least 2 hours, stirring occasionally.  Season with salt and pepper to taste.

For the besciamella:
Over low heat, melt the butter in a saucepan.  Stir in the flour (I usually use a very small whisk) and let cook for a for a few minutes, stirring constantly.  Remove the pan from the heat and stir in the milk with a wooden spoon, mixing well.  Return the pan to the burner and let cook over low heat until it begins to boil, then stir in the salt and nutmeg.  Cover the saucepan with a lid and let simmer for 15 minutes, stirring occasionally.  

For the lasagne:
About the pasta:  Barilla makes an oven-ready lasagne noodle that I have found in the US.  If you use these, you don't have to pre-cook the pasta at all.  If it is the regular dried variety, cook it in boiling salted water until almost al dente, then drain (Simone then likes to rinse the lasagne noodles with cool water in order to help it to not stick together).

Drizzle a little olive oil on the bottom of a lasagne pan, then spread some of the meat sauce over top (I just use a big spoonful, which is probably around 1/2 - 2/3 of a cup).  Then layer as follows:
1. pasta
2. besciamella
3. ragù
4. parmigiano reggiano (a generous portion)

Usually we make 3 - 4 layers.  End with the parmigiano reggiano and then bake in a pre-heated 160°C / 325 °F oven for around 50-60 minutes.  When it is done, it's surface will be beautifully golden in color.  Remove from the oven and let cool for 10 minutes before cutting into slices.

Buon appetito!