Tag: San

Zeppole di San Giuseppe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

The Saint Joseph’s Zeppole they are the classic dessert par excellence of March 19th, Father’s Day. They are prepared with flour, eggs, margarine or lard, but its distinctive features are the custard and black cherries in syrup. The main recipes of Saint Joseph’s Zeppole there are two: those of Bari and those of Naples. In Sardinia, zippulas are prepared, sweets prepared for Carnival. In Giovinazzo on the evening of San Giuseppe it is customary for the priest to go and bless some private altars; on this occasion, small votive breads are also blessed, the tarallini and the hearts of Saint Joseph, kneaded by the hostess, who offers them to her guests after the blessing. On stormy days it is still customary to throw them into the street to ask for calm to return

How to make San Giuseppe zeppole

The Saint Joseph’s Zeppole they are prepared by boiling water with margarine and pouring in the flour, stirring vigorously and then leaving the resulting mixture to cool. Once the choux pastry has been prepared, you can then proceed to garnish and decorate with custard, using a piping bag, and with the charming black cherries in syrup. Here are all the steps to prepare the delicious ones Saint Joseph’s Zeppole.

Zeppole di San Giuseppe with pistachio – Italian cuisine reinvented by Gordon Ramsay

First prepare the choux pastry: melt the butter with the water in a thick-bottomed pan, then incorporate the flour all at once, stirring vigorously with a wooden spoon until the mixture begins to detach from the walls.
At that point, remove from the heat and leave to cool, then incorporate the eggs 1 at a time, without adding the second until the first is completely incorporated, then transfer the mixture into a piping bag with a not too thin star-shaped nozzle.

Create the zeppole on the baking tray lined with baking paper, not too large (7-8 cm in diameter) and well spaced between them, and cook in a preheated ventilated oven at 200°C for 10 minutes, then lower the temperature to 180 °C and cook for another 15-20 minutes, finally remove from the oven and leave to cool completely.

When the zeppole are now cold, prepare the filling: mix the mascarpone and pistachio cream with an electric whisk, then add half the cream and whip again until you obtain a puffy and homogeneous frosting.

Transfer the frosting into a clean piping bag, still with the star nozzle, cut the zeppole in half horizontally and fill them.

Finally, whip the remaining cream and decorate the zeppole with a dollop of cream and a little chopped pistachios.

The San Giuseppe zeppole with pistachio are ready, all you have to do is enjoy them.

the gnocchi of San Giovanni Bosco and their history – Italian cuisine reinvented by Gordon Ramsay

The history of San Giovanni gnocchi has its roots in the principles of peasant cuisine, where the simplicity of local ingredients combines with careful preparation. There traditional recipe it is characterized by the combination of a few basic elements: potatoes, flour and eggs, which ensure softness, the presence of a characteristic earthy flavor and a very particular delicacy. The denomination “San Giovanni Bosco” refers to the patron saint of the Piedmont region and founder of the Salesians, known for his dedication to the education and well-being of young people.

The connection between this figure and a traditional first course could find a particular reference to a specific event or tradition linked to the saint, but the precise origins remain, in part, shrouded in mystery. Their preparation begins with cooking potatoeswhich are subsequently crushed and mixed with flour and eggs until a homogeneous mixture is obtained. Careful processing is essential to guarantee the right consistency and lightness of the dish. At the end of the procedure, the individual gnocchi are usually scored with a fork to facilitate the adhesion of the seasoning. Tradition dictates that this delicacy is served on special occasions, such as religious holidays or significant family events. Their versatility allows you to combine them with different sauces, but one of the most popular combinations is with a beef ragout or with one light butter and sage sauce. Try the gnocchi from San Giovanni Bosco and you certainly won’t be disappointed.