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Crespelle Di Ricotta E Acciughe-Ricotta and Anchovy Fritters

6 1/2 c Flour
2 oz Fresh Brewers Yeast
1 lb Ricotta Cheese
7 Anchovy Fillets
Oil for pan frying


In a bowl, mix the flour together with the brewer's yeast dissolved in warm water and season with salt and pepper. Knead the dough, adding more warm water if necessary. When you have obtained a springy paste, cover with a napkin and a woollen cloth and leave for about 2 hours to rise. In the meantime, cut the anchovies up small and put them in a bowl. In another bowl, crush the ricotta with a fork. When the dough has risen, break off a little and, on the palm of you left hand (previously dampened with water) form a shell. In the hollo, put a piece of anchovy and a tablespoon of ricotta. Pull the same dough up to coverthe filling and form a ball or an oval. Pour the oil or lard into a deep-sided frying pan and, when hot, arrange the 'respelle' in it with the aid of a spatula. Fry until golden, dry the 'crespelle' on kitchen paper and serve hot.


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