GRISPELLE: It’s a doughnut or donut Italian style!*
Vol. 4, No. 11, Monday, June 10th, 2013
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta
TITLE: “GRISPELLE: It’s a doughnut or donut Italian style!*”
INTRODUCTION
How do you spell the Italian doughnut or donut? It’s G-R-I-S-P-E-L-L-E. It’s a dough pastry enjoyed plain or sugared. Apparently, grispelle is an old Calabrese tradition.
ANTOINETTE’S LIFE & TIMES*
Childhood: Grispelle holds sweet memories for me of happy family times during the Christmas season. Without fail, my grandmother would make this dish for the holidays. She covered each piece in sugar. My Mom also made it, but preferred it plain. I really liked the sugared ones best . You see I was a kid.
Grand motherhood: I haven’t had grispelle for a while. I plan to make it this coming Christmas. I expect that it will take me back. I also want to introduce this dish to my darling grand kids.
HANDY APPLIANCES, UTENSILS, GADGETS, ETC.
- A skillet
- Two bowls
Skillet
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 200 to 300 mm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. (Source: Wikipedia the free encyclopedia) – http://en.wikipedia.org/wiki/Frying_pan)
Why I prefer LAGOSTINA Ambiente 20cm Non Stick Skillet $39.99
The Lagostina product is a good brand. I like their products because you’re getting quality.
Antonietta’s Recipe of the Month: Grispelle
SAVORY INGREDIENTS PLUS*
SPECIFICATIONS – Ingredients:
- ¼ oz (2 envelopes) dry yeast
- 1 ¼ cups warm water
- ½ cup luke warm milk
- ¼ cup white sugar
- 1 tsp salt
- 2 eggs
- 1/3 cup oil
- 5 cups flour
- 1 tsp cinnamon
- 1 qt vegetable (or peanut oil for frying)
DIRECTIONS
1. Mix the yeast over the ½ cup warm water;
2. Next, let it stand for 5 minutes or until foamy;
3. Add in a large bowl, the yeast mixture, water, milk, sugar, salt, eggs, oil plus 2 cups of the flour;
4. Mix for a few minutes at low speed;
5. Beat in remaining flour 1/2 cup at a time; and stop when the dough no longer sticks to the bowl;
6. Work moistened flour/dough with the hands for about 5 minutes;
7. Place the dough into a greased covered bowl and place it in a warm spot to rise until double.
8 Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness;
9. Cut with a floured doughnut cutter;
6. Allow grispelle to sit in order to rise again until double; and
10. Cover loosely with a cloth;
11. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C);
12. Place grispelle into the hot oil using a wide spatula;
13. Turn grispelle over as they rise to the surface;
14. Remove from hot oil, to drain on a wire rack;
15. Serve plain; OR
16.1 Dust grispelle in granulated sugar or cinnamon sugar;
17. Viola serve and enjoy this delicious Italian donut.
LAST BITE*
Grispelle is something you need to taste at least once. But I warn you. You know what they say about the good things in life. It will be hard to stop. Save two for me!
And that’s my good tasting thought of the week, what’s yours? *
ALP
CREDITS
-Web Tech: richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2013 Practitioners’ Press Inc. – All Rights Reserved