SAINT JOSEPH’S FRITTERS
with Mortadella Bologna PGI
Recipe prepared by
Bring water to a boil with butter and salt, while stirring.
Add the flour sifted all at once and put the pan back on the heat for 3 / 4 minutes and stir the batter until it no longer sticks to the sides of the pan, creating a “ball” and leaving a light white layer on the bottom.
Transfer the batter to a bowl to cool and then add the eggs, one at time, and mix together.
With a sac a poche with a star-shaped top, give the fritters the form and size you prefer (“zeppola” or beignet shapes on a piece of baking paper).
Fill a pot with the frying oil and place over high heat (170°) and place the fritters in the oil along with the baking paper until it no longer sticks to the dough, and leave them in the oil until they become double the size, in around 6 / 7 minutes.
Mix together the Ricotta cheese and the grated Parmigiano Reggiano.
Once fritters are cool enough, cut them in half and fill them with a slice of Mortadella Bologna IGP and garnish the upper central part with a puff of Ricotta , Balsamic Vinegar of Modena and pistachios.