Sfinci or crispelle of Messina rice

How to prepare the sfinci or sweet rice crispelle from Messina at home for Saint Joseph: traditional Sicilian recipe

Sfinci or crispelle of Messina rice in the family recipe and, especially my maternal grandfather. Just in time for Shrove Tuesday. Indeed, these sweet rice pancakes I'm one CARNIVAL RECIPE typical Sicilian, often also prepared for St. Joseph, Father's Day. I'll leave you there too RECIPE VIDEO step 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’.

Sicilian sweet recipes for Carnival and Father's Day

The Messina rice sfinci I am 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 better Catania, who serve each other seasoned with lots of honey. The dough is quite different, Because the one of the Crispelle Catanesi contains yeast and flour, while my Family recipe for sweet Messina rice crispelle No.

How to make sweet rice sfinci or crispelle

The Messina rice sfinci are really svery easy to prepare and have very few ingredients: rice, milk, citrus peel, sugar and cinnamon. In practice, 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 form. 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: il MESSINA-STYLE SWEET BLACK RICE, the GRAPE MUSTARD and these Crispelle rice cakes. 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, like the SICILIAN PIGNOCCATA, drowned in honey and citrus peel. It is one of the most traditional Sicilian desserts of the feast of San Giuseppe, which is celebrated on March 19. As well as the Sfinci SICILIANE SAINT JOSEPH, fried and stuffed with ricotta and ZEPPOLE NAPOLETANE SAINT JOSEPH, with custard and black cherry. And now I wish you a good day!

SFINCI OR CRISPELLE OF MESSINA RICE

Portions: 4 Preparation: 30 minutes Cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.8/5

( 10 voted )

Pin

Print

Ingredients

250 grams of soup rice (Rome or Original)

800 milliliters of whole milk

water for boiling rice

the grated zest of an orange and a lemon

a pinch of salt

50 grams of sugar

high oleic peanut or sunflower oil for frying

double zero or rice flour

sugar and cinnamon

Procedure

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

Cooking rice - 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.

For the dough - 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.

The shaping - Once the rice is cold, form elongated pancakes as you can see in the RECIPE VIDEO and dip them gently in the flour. Let the rice sfinci rest and dry for 15 minutes.

The fry - 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.

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