Recipe Crispeddi


1 oz. yeast
2 lbs. flour
2 tbs. olive oil
anchovy fillets
l for frying

How to make Crispeddi:

Dissolve the yeast in lukewarm water in a bowl and mix in about 3/4 cup of flour, until you get a soft mixture. Cover the dough and put it in a warm place for nearly an hour. When the dough has risen, punch it and knead in 2 tbs oil, the remaining flour, and enough warm water to make a soft dough, similar to bread dough. Shape the dough into a ball and put it into an oiled bowl.

Cut a cross on the top with a sharp knife and leave covered in a warm place for about 3 hours. When the dough has doubled in bulk, knead it again briefly, and then split into pieces the size of walnuts. Stuff each of the bits of dough with an anchovy fillet and a sprig of dill, then seal well.

Place the balls on a clean, floured towel in a warm place for about half an hour. Heat oil, but not to boiling point. Fry the balls, turning them often so that they expand and brown evenly on all sides. Let the crispeddi dry on paper towels. Add salt and pepper and serve the crispeddi hot.

Serves 4

Regional recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at