18/10/2023

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Ingredients:
250 g of 00 flour
250 g of water
5 eggs
50 g of lard or butter
5 g of salt
A pinch of bicarbonate
Lard or oil for frying
For the ricotta cream:
750 g of sheep’s ricotta
250 g of sugar
150 g of dark chocolate chips
To garnish:
Candied orange peels to taste
Candied cherries to taste
Chopped pistachios to taste
Preparation:
For the ricotta cream

Drain the sheep’s ricotta in a sieve and place it in the refrigerator, then sift it, mix it well in a bowl together with the sugar and add the chocolate chips.

For the sfince pasta

Place the water, lard and salt in a saucepan and bring to the boil, then add the flour and stir continuously until the mixture tends to detach from the sides of the pan.

Then remove the mixture from the heat, let it cool a little and continue working it with a wooden spoon or rolling pin until it becomes lukewarm. Then incorporate the eggs, one at a time until completely absorbed, add the bicarbonate of soda and work the dough for a few more minutes.

When the mixture has become smooth and has a creamy, dense consistency, cook 3-4 spoonfuls at a time in plenty of hot lard at 165°C until the sphinxes become swollen and golden brown (10-20 minutes) and leave them to cool on absorbent paper so that they lose excess fat.

Finally, introduce a little ricotta cream inside the dumplings and cover their upper surface with the rest. Then garnish each of the San Giuseppe slices with chopped pistachios, a candied cherry and a candied orange peel and serve immediately.

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