Fried Bread

Crespelle Fried bread

These are a Fried bread called "Crespella" and its a favorite for the holidays, or some days that the family was without bread in a flash there where these little pannini on the table!   
     
Around the holidays as you shaw the small clip in my 'you tube cannel' they can be filled with, anchovy, white broccoli, cod.

For a sweet version some Italian culture will add sugar as soon as they come out so they are like a dounut/bread good in the morning 

Some area's like Naples they make these little pizza's out of them living the indentention of them to be filled just like pizza

Crespelle Napoletane, Naples Fried Crespelle pizza's

Favorites are the ancovy ! ask the family they will agree . We also love to serve a plate of salami, mortadella , mozarella , fresh goat cheese. . . .
if we are making these instead of pizza on Saturday night. 
The "crespella"  basically is done by kneading the flour, water and yeast and a paste type bread with their ability to create the shape of the ring-shaped pancakes fried in hot oil. If your lucky they are left overs and are delicious with breckfast, some times you can take a few and add sugar on the top of them . 



Ingredients

500 g flour 00
1/2 liter of water
30 g of yeast
1 tsp. of salt 

Preparation


Dissolve the yeast in warm water; in a bowl large enough pour the flour, salt and water with the yeast mix everything avoiding lumps. Cover the container with plastic wrap and let rise for about two and half hours. When the dough has doubled in volume work the dough into small portions trying to form rings or just a large flat ball , if you fill them be real careful to center your anchovy, white broccoli that you have cooked, drained towel dried , or your cod make sure it is totally dry then  fry in deep oil, we always use peanut oil it has a high burn point , fry till  golden.
Place them on paper towels and try to keep the family away till you have fried these up, yah good luck! 

Italiano:

Si tratta di un pane fritto chiamato "Crespella" e il preferito per le feste di natale, se qualche giorno che la famiglia e' senza pane in un lampo questi piccoli panini sono sul  tavolo, nella nostra zona le chiamiamo "Crespelle".

intorno alle feste, come avete visto  la piccola clip nel mio canale you tube, qualcuno le riempie con acciughe, covolfiore bianco o baccala'. Le mie preferite sono con le acciughe!

Ci piace anche di servire queste Crispelle con  un piatto di salame, mortadella, mozzarella.

La "crespella" fondamentalmente è fatta impastando la farina, acqua e lievito. Se siete fortunati e avanzano, sono deliziosi a colazione con un po' di zucchero sopra.

Ingredienti

• 500 gr farina 00
• 1/2 litro d'acqua
• 30 gr di lievito di birra
• sale q.b.

Preparazione

Sciogliere il lievito di birra in acqua tiepida; in una ciotola abbastanza capiente versare la farina, il sale e l'acqua con il lievito. Impastare il tutto evitando che si formino dei grumi. Coprire il contenitore con la pellicola per alimenti e lasciare lievitare per circa due ore e mezza. Quando l'impasto sarà raddoppiato di volume lavorare la pasta in piccole porzioni cercando di formare degli anelli e friggere in abbondante olio bollonte fino a quando la crespella non sarà dorata.