Put water, lard and salt in a saucepan and bring to the boil. Slowly add the flour with heat still on.Stir as you sift. Blend well, and take away from heat so dough may cool.
When cool, add eggs one at a time, beating well between each addition. Beat until dough is smooth and creamy.
Cook in very hot oil (375°F or to the boiling point) a few at a time so oil does not cool down. Cook until sfinci puff and turn golden brown. Set on paper towels to drain and to cool. When cooled, slit open with a knife.
Work ricotta and sugar together. Since ricotta may vary in liquidity, you may add a few drops of milk if the mixture is stiff.
When creamy, add chocolate and candied feel. Stuff the cooled sfinci with this mixture. Garnish with candied peel and chopped pistachios.
(Sfinci are also delicious unstuffed. If you want to try them without a filling, heat a little honey and pour on top when serving.)
Contributor: Connie La Marca
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