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Recipes characteristics of the feast of St. Joseph, Zeppole


Folklore, St. Joseph, husband of the Virgin Mary is the patron saint of the poor and destitute, for the most vulnerable are entitled to more powerful of the Saints.
On this day, remember the sacred young married couple, in a foreign country and expecting their child, they saw refused the request of a shelter for the birth. This act, which violates two sacred feelings of hospitality and love of family, is remembered in many regions with the establishment of a special banquet. So in some countries of Sicily March 19 of each year, they used to invite the poor to the feast of St Joseph. On this occasion, a priest blessed the table, and the poor were served by the landlord.
In some cities, the banquet was erected in the church, and while two priests serving the poor, preached third nine times, as many dishes that were served.
addition to protecting the poor and girls, St. Joseph, by virtue of his profession, is also the patron of carpenters, who have always been the main promoters of his party.
In eighteenth-century Naples, the fryers honor its patron saint (St. Joseph, of course) setting up, in front of their shops, a banquet with all the necessary to achieve "live" zeppole, sweet pancakes and garnish with sour cream. According to tradition, the dough should be of the donuts so soft to absorb as much wine as is their weight.

INGREDIENTS:
500gr.di
50gr.di flour sugar butter
100gr.di

7 eggs 1 pinch of salt 1 teaspoon of vanilla extract
bertolini
1bustina pure vanilla bertolini
impalpable sugar 1 / 2 kg flour Oil for frying.

PREPARATION:
Heat up a pan with 4 cups water, butter and a pinch of salt as soon as you raise the boil, remove from heat and add the flour made falling rain, stirring vigorously with a spoon. Put the mixture on the stove and keep stirring until it detaches from the bottom and the wall of the pan. Allow to cool and add the sugar, eggs, vanilla and vanilla to the yeast last, taking care to mix it well. Take a spoonful of dough and roll it gets in the hands until you get a stick with which to form a ring, continuing until all the dough. Fry the donuts in a pan containing hot oil, just taken leave to drain on a paper towel. Sprinkle with sugar or impalpable dust of icing sugar and decorate with pastry cream and un'amarena.

Antonio Castelluccio