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Frittelle di riso di San Giuseppe is a traditional cake for Father’s Day on March 19th in Central Italy. In particular, it is prepared in Tuscany and some areas of Umbria and Lazio.
In Prato, the saying “S. Giuseppe is not made without frittelle” in the sense that the tradition is so deeply rooted to become a way of saying, a proverb. The practice of rice fritters in Tuscany is ancient, so much so that it is already handed down in the “Libro de arte coquinaria” (Book of culinary art) by Maestro Martino de’ Rossi:
“Fa’ cocere il riso molto bene ne lo lacte, et cavandolo fora per farne frittelle observerai l’ordine et modo scripto di sopra (allude to the previous recipes in which it speaks of “making round fritters”) con mano ovvero in quale altra forma ti piace, mettendole a frigere in bono strutto o botiro, overo in bono olio , excepto che non gli hai a mettere né caso (formaggio) né altro lacte”.
How to make Frittelle di riso di san Giuseppe – St. Joseph’s rice fritters
After cooking rice in water, milk, and vanilla, it is mixed with flour, eggs, sugar, yeast, a pinch of salt, rum, or sambuca; eventually, according to taste, raisins, zests, or candied citrus fruits can be added. After letting the preparation rest for at least one hour (the traditional recipe requires many hours), they are fried in spoonfuls and, after drained, they are sprinkled with powdered sugar and served. They are also excellent cold or stuffed with custard.
Regional Recipe from Tuscany, Umbria, Lazio