"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Crispella/Italian Fried Dough, by Virginia Caligiuri, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Virginia Caligiuri Added: Sunday, September 27, 2009
Pizza dough (can be ready-made) anchovies American cheese powdered sugar oil
Let pizza dough rise about 30 mins or room temp. Divide dough. Heat oil in a deep fry pan. 1/2 dough make into balls or shapes of choice. Place anchovies inside the individual balls and fry until golden brown. The other half of dough, use half plain to roll in powder's sugar. With the rest of dough, stuff with American cheese before frying. All of these choices are optional.
This is a traditional Christmas Eve recipe from Calabria. Grandma Rose Caliguiri always made this to go with the other fish items to be eaten on Christmas Eve before midnight. She used homemade dough, of course.
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