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Sfinci or crispelle of Messina rice

Typical recipe for Carnival and St. Joseph's Day

by Ada Parisi
5 min read
Sfinci o crispelle di riso messinesi

Sfinci or crispelle of Messina rice in the family recipe and, especially my maternal grandfather. Just in time for Shrove Tuesday. In fact, These rice pancakes are a CARNIVAL RECIPE typical Sicilian, often prepared for St. Joseph's Day. I also leave you the VIDEO RECIPE step by step, To make you want to make them tomorrow. About St. Joseph and March 19, Read my article on FIVE TRADITIONAL DESSERT RECIPES FOR FATHER'S DAY’.

The sfinci of Messina are made from rice cooked in milk, fried and then dipped in sugar and cinnamon. This is a variant of the Crispelle SWEET RICE SICILIANE or rather Catania, that are served seasoned with lots of honey. The dough is quite different, Because the one of the Crispelle Catanesi contains yeast and flour, while the family recipe does not.

My grandfather's Messina sfinci are really svery easy to prepare and have very few ingredients: rice, milk, peel of citrus fruits, sugar and cinnamon. Basically, these are simple rice pancakes: And the rice can be seen and felt perfectly, 'Cause it's not overcooked at all. A sort of sweet arancino with another shape. Among other things, This Recipe is gluten free: It is sufficient to use rice flour to bread them and it is suitable for celiacs.

My grandfather didn't know how to cook, The kitchen was my grandmother's absolute kingdom, But every year he made three cakes: the MESSINA-STYLE SWEET BLACK RICE, the GRAPE MUSTARD And these rice crispelles. I remember him in the kitchen when I was a child and I was amazed by him, But for him, these three sweets were a tradition. And I'm happy to give a voice to this tradition and to continue it: In my own small way, I will pass it on at least to my granddaughter. And I'll give it to you, Make good use of it.

These sfinci are both pancakes from the Carnival period, is one of the most traditional Sicilian desserts of the feast of St. Joseph, which is celebrated on March 19. As also Sfinci SICILIANE SAINT JOSEPH, fried and stuffed with ricotta and ZEPPOLE NAPOLETANE SAINT JOSEPH, with custard and black cherry. And now I wish you good day!

Sfinci o crispelle di riso messinesi

SFINCI OR CRISPELLE OF MESSINA RICE

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )

Ingredients

250 grams of soup rice (Rome or Original)

1 litre of full cream milk

water for boiling rice

the grated zest of an orange and a lemon

a pinch of salt

50 grams of sugar

Peanut seed oil or high oleic sunflower for frying

flour 00

sugar and cinnamon

Procedure

Sfinci or crispelle of Messina rice

Messina's rice sfinci or crispelle are very easy to prepare. First of all, I suggest you use a soup rice such as Roma or Originario, that release a lot of starch, Essential for tying these pancakes that do not contain flour. Look at VIDEO RECIPE to understand the procedure and consistencies.

First, boil the rice in lightly salted water for 5 minutes. Drain and cook the well-drained rice in milk, to which you must also add the sugar and grated orange and lemon peel. Cook the rice over very low heat, so that it can cook gently and absorb the milk slowly. The rice should be soft but still tenacious: It is important that it is not overcooked because every single grain must be seen in the pancakes, as it happens in arancini.

Once the rice is cooked and has absorbed the milk becoming creamy and thick, Put it in a baking dish, a plate or on a cutting board covered with parchment paper. Level with the spatula and allow to cool completely. The rice must be very cold before continuing: You can also put it in the fridge.

Mix granulated sugar and cinnamon. Once the rice is cold, form elongated pancakes as you can see in the VIDEO RECIPE and dip them gently in the flour. Let the rice sfinci rest and dry for 15 minutes. Put plenty of peanut oil in a small wok, Bring to 170 degrees and fry the rice crispelles, a few at a time, turning them occasionally until golden brown.

Once cooked, place them on paper towels and, Still warm, Dip them in sugar mixed with cinnamon. Enjoy warm or cold. Bon appétit!

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