Italian Nonna Makes ZEPPOLE Calabrese Recipe 💯😍 How to Make Zeppole
Zeppole calabresi are divine savoury donuts on high demand in our household! This zeppole recipe uses the traditional Calabrian method, taught to us by Nonna Maria. She has been making her family drool for these for years and while the original is with anchovies, there is a caprese surprise in store for you too. Make these fresh with your family and friends and eat them hot on a special occasion. No one will dream at stopping at one when you recreate this zeppole recipe.
#zippoli #zeppole #zippolicalabresi
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🔄Kg to cups converter: www.convertunits.com/from/kilo...[US]
INGREDIENTS:
3kg/6.6lbs plain flour
8 cups of warm water
3 sachets of dry yeast
1.5 tablespoons of salt
3 tablespoons of extra virgin olive oil
Vegetable oil (for frying)
INGREDIENTS FOR THE FILLING:
Anchovies OR Sardines
Dry mozzarella
Cherry tomatoes
Fresh basil leaves
Small bowl with oil (for keeping your hands moist)
UTENSILS:
Extra large mixing bowl
Medium bowl
Tablespoon
Deep fryer (or medium fry pan)
METHOD:
1. Zeppole are best served nice and hot, so prepare the mixture ahead of time, then fry them up on the spot for your guests!
2. To start with, fill up a bowl with 2 cups of warm water and dissolve 1.5 tablespoons of salt by stirring them in.
3. In a separate bowl, prepare up to 3kg/6.6lbs of plain flour.
4. Next, pour 3 sachets of dry yeast into the warm water and stir through to dissolve before adding 3 tablespoons of extra virgin olive oil and continuing to stir.
5. To ensure the yeast is activated, place a flat plate over the top of the bowl with the yeast mixture and leave for at least 15-20 minutes or until bubbles have formed on the top layer.
6. Once the bubbles have formed, stir it again, create a small well in the middle of the flour and gently pour the mixture in.
7. Keep a bowl of warm water next to you at all times as you will need to keep adding this to your zeppole dough.
8. Mix through the liquid using your hands to ensure there is no dry flour left and keep gradually adding water until you get a consistency that is thick and sticky,
9. For this zeppole recipe, each time you add water, knead the dough and turn it over so it combines really well.
10. Once you have reached the right consistency (it will take at least 15 minutes), cover the bowl with a kitchen towel or folded tablecloth so no air is let in, leaving it for at least an hour to raise.
11. Before you start cooking the zeppole, heat up the desired amount of vegetable oil in the fryer or saucepan to approx. 180 degrees celcius (356F).
12. Place a small bowl with oil next to you as you will need to keep your hands moist at all times through this process.
13. Prepare a large plate or tray with kitchen paper so you can place your zeppole inside and this can absorb any excess oil.
14. Remove the cover from the dough and moisten your hands using the oil.
15. Pull up a piece of dough and roughly flatten it out on the palm of your hand. Take an anchovy (sardine or your desired filing), place it in the middle and then fold the dough over, and twist it on both ends gently to encase the anchovy, making sure there are no holes and that the dough is not too thin around the filling.
16. Place it into the fryer/saucepan, and add a few more without overcrowding them. Using a long set of tongs, tap the zippoli to turn them over and once they are completely golden, they’re ready!
17. Remove them from the oil, place them onto your plate or tray and serve.
18. Repeat until the dough is finished.
19. You can even make this zeppole recipe plain with no feeling, or leave some dough until dessert time and dip plain ones in honey and cinnamon!
HOW TO SERVE:
Immediately! There are no arguments that zeppole taste best when eaten HOT, but you can also prepare them ahead of time and warm them up in the oven.
E ora si mangia, Vincenzo’s Plate…Enjoy!
🎬 #VincenzosPlate is a KZread channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).
Пікірлер: 179
Here you can read and print the written recipe: www.vincenzosplate.com/recipe-items/zeppole-recipe-zippoli-calabrese/
@kiwisiwi8356
4 жыл бұрын
Vincenzo's Plate my family wraps kelp seaweed and also zucchini flowers in the zeppoli
@flaviusvespasian
3 жыл бұрын
If you put some patata in in flour they are even better, everything is better when you add some patata ;)
@martymc8611
3 жыл бұрын
These are wonderful. Easy to make and my family has been enjoying them every Saturday and Sunday for lunch for 5 weeks now. Soon.. I need to switch it up to the potato ones.. do you have the Calabrian recipe?
Nonna Maria is so adorable! Especially when she juggles between Italian and Aussie English accent
@vincenzosplate
3 жыл бұрын
Yes, she’s awesome! Thank you so much 🥰
@J9sEye
3 жыл бұрын
That’s not Australian!
@en2456
Жыл бұрын
@@J9sEye They live in Australia, she has an Italian accent but some things she says sound Australian because she's been hearing Australian accents alot. She probably doesn't even know, but it's sweet 😂❤️
@cleocatra9324
Жыл бұрын
This looks beautiful my grandma was polish but all grandmas recipes are wonderful ❤
My Grandma used to make this delicious recipe during Xmas holidays in Argentina, and now I am in charge of it. Nonna Antonia you are in my thoughts and thank you for sharing your traditions with me and the family, Forza Italy.
Vincenzo, do you know that you are helping that the recipes never get forgotten by uploading them online on YT? You are helping not to forget the history of these recipes! Well done, Vincenzo! While watching your video I am preparing my dinner.... Nothing special - only rice and vegetable in the rice cooker! As soon as I have a new apartment I can try to cook a more difficult meal... But do not forget: I am a kitchen dummy!! Guess what! I am trying to come to ADL and SYD end of May... But first I have to fix some stuff. Greetings to Suzanne, to your parents, to Nonna Igea and to you, Vincenzo!
@vincenzosplate
4 жыл бұрын
Thank you Frederick! Yes I know, and I love it! I love the fact that my recipes on this channel will always be there and that anyone can see them at any time 😍
Love to Nonna! Miss my Nonna Vinny God bless her! 🙌
@vincenzosplate
3 жыл бұрын
Thank you so much ❤
La mia nonna faceva i zippuli ripieni di anchovies. Ma alcune volte, e per cambiare la ricetta, metteva mozzarella oppure olive nere. Wonderful! Un baccio grandísimo per la nonna María, bellissima, from Argentina.
@vincenzosplate
3 жыл бұрын
che buone 😍 adoro le Zeppole calabresi! Un abbraccio da Sydney!
This reminds me of my nonna Maria, she was also from Calabria and taught us how to make zippoli ♥
@vincenzosplate
3 жыл бұрын
oh, this is beautiful ❤
Mia nonna buonanima pure lei si chiamava Maria ed era calabrese. In cucina era bravissima a fare le zeppole, le tagliatelle, ecc. Sono tra i ricordi più belli che abbiamo di lei. Grazie, Vincenzo, di questi video-sono proprio dei tesori.
@vincenzosplate
Жыл бұрын
Grazie per aver condiviso i tuoi ricordi di tua nonna Maria! Doveva essere una cuoca incredibile. Qual è il tuo piatto preferito che preparava? 🍝👨🍳
These in Puglia are called pizze fritte, I love them plain but my Nonno used to love them dipped in sugar once fried. I might be living in California but no one can change my Italian of Foggia blood!
@vincenzosplate
3 жыл бұрын
It is interesting to know how the recipes change from region to region! We can live anywhere in the world, but Italian blood will always remain! ❤
❤my kids grandfather made these every Christmas he has passed I've made them only a couple of times twice to be quoted once with him and once with his help the kids know I know how and want me to make them thank you for your lesson and refreshing my heart mind wish me luck
My Nonna and Mom taught me how to make zeppole. We’ve never tried savory… always fry the dough and the more powdered sugar the better 😋
@vincenzosplate
Жыл бұрын
That's fantastic! Zeppole is a classic treat. 😋 You should definitely give the savory version a try-it adds a delicious twist. Let me know how it turns out! 🍩👨🍳
My mouth is watering right now. I haven't had these since I was a young boy. My Nonna always put anchovy in hers. I have to try to make these even tho deep frying scares the hell out of me.
Making a cross made it all for me, Grazie Mille for keeping it alive Vincenzo ❤🇮🇹
My Grandparents migrated to Canada from San Giovanni in Fiori, Calabria. My Nonna made these is a circle with a big hole in the middle and twisted them in a circle 8 before dropping them in the oil. No filling, no sugar. Just super chewy and delicious.
True traditional Italian recipe. Feeds a crowd generously.😁.
@vincenzosplate
4 жыл бұрын
Oh yes! They’re divine 🤤
My Nonas from Calabria 💗 God Rest her 105 yr old Soul...One day I will visit there and meet all my family and have lots'a Zeppoli😜!! God Bless Calabrian's🇭🇺
@vincenzosplate
4 жыл бұрын
Oh yes, Calabria 🔝I hope you can go there soon 🥰
Love it!! Love the Calabrese Way!!!
@vincenzosplate
3 жыл бұрын
The best 😍
RICETTA TRADOTTA IN LINGUA ITALIANA-- Ingredienti: 3kg/6,6 libbre farina semplice 00 8 tazze di acqua tiepida 3 bustine di lievito secco 1,5 cucchiai di sale 3 cucchiai di olio extravergine di oliva Olio vegetale (per friggere) INGREDIENTI PER IL RIPIENO: Acciughe O Sardine Mozzarella secca Pomodorini Foglie di basilico fresco Piccola ciotola con olio (per mantenere le mani umidi) Utensili: Ciotola extra large Ciotola media Cucchiaio Friggitrice (o padella media) Metodo: 1. Zeppole è meglio servito bello e caldo, quindi prepara la miscela in anticipo, quindi friggili sul posto per i tuoi ospiti! 2. Per cominciare, riempire una ciotola con 2 tazze di acqua tiepida e sciogliere 1,5 cucchiai di sale mescolandoli. 3. In una ciotola separata, preparare fino a 3 kg / 6,6 libbre di farina semplice. 4. Quindi, versare 3 bustine di lievito secco nell'acqua tiepida e mescolare per dissolversi prima di aggiungere 3 cucchiai di olio extravergine di oliva e continuare a mescolare. 5. Per assicurarsi che il lievito sia attivato, posizionare una piastra piatta sopra la parte superiore della ciotola con la miscela di lievito e lasciare per almeno 15-20 minuti o fino a quando le bolle si sono formate sullo strato superiore. 6. Una volta che le bolle si sono formate, mescolarlo di nuovo, creare un piccolo pozzo al centro della farina e versare delicatamente il composto. 7. Tieni sempre accanto a te una ciotola di acqua tiepida in quanto dovrai continuare ad aggiungerlo al tuo impasto zeppole. 8. Mescolare attraverso il liquido usando le mani per assicurarsi che non ci sia più farina secca e continuare gradualmente ad aggiungere acqua fino ad ottenere una consistenza spessa e appiccicosa, 9. Per questa ricetta di zeppole, ogni volta che aggiungi acqua, impasta l'impasto e giralo in modo che si combini davvero bene. 10. Una volta raggiunta la giusta consistenza (ci saranno almeno 15 minuti), coprire la ciotola con un asciugamano da cucina o una tovaglia piegata in modo che nessuna aria sia indoviata, lasciandola per almeno un'ora per sollevare. 11. Prima di iniziare a cuocere lo zeppole, riscaldare la quantità desiderata di olio vegetale nella friggitrice o nella casseruola a circa 180 gradi celsius (356F). 12. Posiziona una piccola ciotola con olio accanto a te in quanto dovrai tenere le mani sempre umidi attraverso questo processo. 13. Preparare un grande piatto o vassoio con carta da cucina in modo da poter posizionare lo zeppole all'interno e questo può assorbire l'olio in eccesso. 14. Rimuovere il coperchio dall'impasto e inumidire le mani usando l'olio. 15. Tirare su un pezzo di pasta e appiattirlo grossolanamente sul palmo della mano. Prendere un'acciuga (sardina o la limatura desiderata), posizionare al centro e quindi piegare l'impasto e torcerlo delicatamente su entrambe le estremità per racchiudere l'acciuga, assicurandosi che non ci siano fori e che l'impasto non sia troppo sottile intorno al ripieno. 16. Mettilo nella friggitrice / casseruola e aggiungine altri senza sovraffollarli. Usando una lunga serie di pinng , tocca le crespelle per girarle e una volta che sono completamente dorate, sono pronte! 17. Rimuoverli dall'olio, posizionarli sul piatto o sul vassoio e servire. 18. Ripetere fino al termine dell'impasto. 19. Puoi anche rendere questa ricetta zeppole semplice senza sensazione, o lasciare un po 'di pasta fino all'ora del dessert e immergere quelli semplici nel miele e nella cannella! COME SERVIRE: Immediatamente! Non ci sono argomenti che lo zeppole ha il sapore migliore se mangiato CALDO, ma puoi anche prepararli in anticipo e riscaldarli nel forno. E ora si mangia, Piatto di Vincenzo... Buona degustazione.buon appetito. grazie a presto.
@vincenzosplate
3 жыл бұрын
Wow grazie 😁
Thank you so much for sharing this ❤️ It was like watching my own Nonna teach me 😭❤️
@vincenzosplate
4 жыл бұрын
My pleasure ❤️ food always brings back good memories
I'm from Bari & we make Panzerotti! In the Summer, our church has the Festa & we make Zeppole. Over 100 years! Chiesa di San Rocco!
@vincenzosplate
4 жыл бұрын
Wow 100 years! I love panzerotti too🤤 mamma mia
Zeppole! Delicious! Thanks Vincenzo. We can always count on you for a really good recipe. Happy New Year to you and your family and God bless!
@vincenzosplate
4 жыл бұрын
Thank you so much Alice! Are you going to try them? 😋😍
Thank you 😊 so much for the wonderful video it brings me back to my childhood
@vincenzosplate
3 жыл бұрын
Most welcome 😊 Many thanks to you Alexa! Food always brings back great memories❤️
We made these today and they were awesome!!!! Best I’ve made yet....thanks for sharing
@vincenzosplate
3 жыл бұрын
Omg 😍 this is great to hear! Many many thanks!!
This way is the best way this lady does it the correct way yummy my Nina done it this way too from Adelaide South Australia 😉
@vincenzosplate
Жыл бұрын
Thank you for your kind words! We're glad you enjoyed the recipe. Stay tuned for more delicious Italian dishes! 🇮🇹👨🍳🍝
I think every Italian family has that same mixing bowl. I know we do. 😀 Happy New Year! ✨🎆
@vincenzosplate
4 жыл бұрын
Ahahahaha yes 😁
@amaliacoria3063
4 жыл бұрын
my grandmother had them
Put some Nduja in there as a filling.
@vincenzosplate
3 жыл бұрын
Oh wow it would be amazing 🤩
Awesome recipe! Really digging the lower-thirds...nice touch to the video production.
@vincenzosplate
4 жыл бұрын
Wow, thank you!
Except a tasty recipe, of course, it's absolutely wonderful you put classical music as a background. 🎵 Grazie 🎵
@vincenzosplate
3 жыл бұрын
Grazje Katarina, I’m happy you liked it
I can’t wait to try these.
@vincenzosplate
Жыл бұрын
Thanks for the support! Hope you enjoy the recipe as much as I do 🤗🍝
I will try! It is look delicious 😋
@vincenzosplate
4 жыл бұрын
Have you tried them? 😍
My Nina done it this way too the correct way yummy 😋 from Adelaide South Australia 😉
@vincenzosplate
Жыл бұрын
That's fantastic! Traditional recipes bring back wonderful memories. Cheers from Vincenzo's Plate! 🇮🇹👨🍳🍝👍
I like how she transformed from an Italian wt broken English to an Australian wt perfect English.. 😂
@vincenzosplate
Жыл бұрын
😂😂😂😂
My great grandmother called those kadoodis(my spelling might be wrong). Some made with anchovies, some without. I used mine to soak up pasta sauce left over on my plate... My grandmother was from Grimaldi village in Calabria…
@vincenzosplate
Жыл бұрын
It's fascinating to learn about the variation in names and regional traditions for similar dishes. "Kadoodis" is a unique name, and it's wonderful that your great grandmother had her own version of these zeppole, some with anchovies and some without. It's also interesting how you used them to soak up leftover pasta sauce on your plate-a clever and delicious way to enjoy them.
@nancylavecchia9159
8 ай бұрын
Actually, my Nonni was from Catanzaro Calabria. She called it the same thing. It would be pronounced: coo.da.day.tee spelled: Qudadeti. They were surely a treat! No money for fillings nor for sugar. Just straight out of the fryer. We were grateful that she made them! Don't even get me started on her fried meatballs! Lol I happily carry on a traditions for my family.
Ciao, Vincenzo! I LOVE your channel! My aunt (RIP) would make these with a potato dough and anchovies for Christmas Eve. DELICIOUS!!! Does ANYONE have the recipe for the potato dough Zeppole?
@vincenzosplate
3 жыл бұрын
wow, sounds great! I know that many people make the dough with potatoes, maybe someone can recommend you an excellent recipe
@francinelostocco4884
2 жыл бұрын
Another Calabrese dish Grispella not sure I spelled it right. My mother makes them.
Yummy!😋 my grandmother was from Calabria🙏
@vincenzosplate
3 жыл бұрын
Oh nice
In my household, we make the version with very soft dough (it looks almost like batter), that you must pick up with a spoon and toss in the frying pan. Ma come le fai-le fai, le zeppole sono sempre bbbone! Viva le nonne e le mamme Calabresi!
saluti da Napoli in Florida. Questo ragazzo calabrese adora Zeppola. I tuoi video sono il ritmo, la ragazza che ti aiuta è bellissima.
@vincenzosplate
4 жыл бұрын
Ciao Frank! Tante grazie, un saluto da Sydney!!
Wooow, how I'd love to try them! :)
@vincenzosplate
4 жыл бұрын
Now you can try them! Follow my recipe and enjoy 😋
Liking it, a wonderful recipe, all the best, John
@vincenzosplate
4 жыл бұрын
Thank you John! Will you try this recipe? 😋
Yum looks delicious i am making this soon will try to make this after work and tag you on twitter drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
@vincenzosplate
4 жыл бұрын
Thank you so much Ramya ❤️ enjoy!
My dad made these, but the always had a problem with the anchovies falling out of the dough, as they are oily. My dad always tried to dry them, but didnt always work. Twisting them! 🤦🏻♂️ My dad would probably never twist them out of stubbornness (Italiano), but i will. 😂
@vincenzosplate
Жыл бұрын
Great idea to twist the anchovies into the dough! That should help keep them in place while baking. Let me know how it turns out. Enjoy your delicious creation! 🍕😊👌
My family makes them with 1/3 or even half of mashed potatos and less flour. Then they are shaped like a donut and just fried like that, without any filling. I've also seen versions with anchiovies, but then they are finely chopped and mixed in the dough.
Wow looks amazing!!!
@vincenzosplate
4 жыл бұрын
Thank you so much! Have you e we tried them? 😋
@rebeccaschadt7136
4 жыл бұрын
@@vincenzosplate I will soon!!!
My grandma made these but called them, "Rispeds'. I have looked EVERYWHERE and haven't seen any other Italian calling these Rispeds. Driving me crazy! Nice video. Grazie!
@vincenzosplate
Жыл бұрын
Thanks for sharing
@giuseppenovella
Жыл бұрын
Maybe it’s because in Reggio Calabria area most people use the word “Crispeddi” instead of “Zippuli”, but they are the same thing 😄
@blacktara3936
Жыл бұрын
@@giuseppenovella Wow! Thank you for solving the mystery. My grandma must have been saying, "crispeddi' and i mis-heard! My great grandma was indeed from Calabria! Much appreciated, Sir! 🙂
LOVE nonna Maria 😍😍😍 Lei è #adorabile 💕💕💕 Wonderful recepie - #graziemille
@vincenzosplate
3 жыл бұрын
Grazie mille Linda 🙏🏻❤ Are you going to try this recipe?
@Linda-wn3fc
3 жыл бұрын
@@vincenzosplate #assolutamente Vincenzo!!! This is a very self-confident recepie haha 😎 Making these gives you a good excercise too 🤣👍🏻 Let’s celebrate life & fantastic italian food 🥰🥰🥰💚🤍❤️ #zippoli
Nonna is the boss!
@vincenzosplate
2 жыл бұрын
Always 😍
Here in Spain, we make "Zepelines" with juicy fishes like hake. Delicious¡¡¡
@vincenzosplate
3 жыл бұрын
Yuuumm
Nice vid ..love those zeppole's
@vincenzosplate
4 жыл бұрын
Thank you! They’re a must try 😍
I made these with mozzarella today. delicious
@vincenzosplate
Жыл бұрын
That's fantastic! 🧀🍕 So glad you enjoyed them with mozzarella. Keep cooking and exploring new flavors with Vincenzo's Plate!
I'm so late to this video Vincenzo! I've been watching all your videos and I enjoy your channel all the time! Happy New Year to you and your family! I make beignets a lot and it's somewhat close to zeppole and I can make them savory or sweet! I love zeppole! Awesome video Vincenzo! Love you!
@vincenzosplate
4 жыл бұрын
Never’s too late! Thank you so much for supporting my channel ❤️
Oh wow
@vincenzosplate
10 ай бұрын
It's always a joy to share and celebrate the wonderful world of Italian cuisine! 🇮🇹🍽️👨🍳😊
@fairydome_777
10 ай бұрын
@@vincenzosplate ya I want to try it, I had these once as a kid
Il mio cuore si rallegra e l’anima mia festeggia! Gnam gnam!
@vincenzosplate
4 жыл бұрын
Wow ❤️
Wow
@vincenzosplate
10 ай бұрын
😋😋😋
She's very sweet, the only issue I had with the video. I was under the impression that salted water would slow/stunt or even kill the fermentation effects from yeast. In this case, the yeast was probably not as active as it could be if it contributed anything after churning in the salt water? Perhaps mixing some flour in with the salt water in advance before introducing a side-cup of warm yeast water would activate better? It would probably greatly lessen the "waiting period" before mixing.
@vincenzosplate
Жыл бұрын
Thank you for the suggestion! I'll keep that in mind for next time 🤔👍
@sicinthemind
Жыл бұрын
@@vincenzosplate It wasn't my suggestion. The hat goes off to your friend Johnny Di Francesco who said it in one of your Neapolitan Pizza dough recipe videos a while back. It was just confusing to hear it both ways. :)
I'm also Calabrese but we call them Pitte Fritte. We stuff some of them with anchovies.
@vincenzosplate
2 жыл бұрын
Interesting!
Izepole con tonno, eccellente !!!! ❤️
@vincenzosplate
4 жыл бұрын
Mmmh, delicious 😋
Can you help me if i use just 1 kg of flour or half a kg of flour. Tq
We’re Sicilian. Mum calls them spinge. Not sure of the correct spelling Ours are a sweet version with cinnamon vanilla sugar Mum has also tried using very fine almond meal incorporated with the flour Comes out a bit more dense and chewy. Very tasty The nephews destroy kilos of it in a matter of hours We all love our mums and Nona’s
@vincenzosplate
Жыл бұрын
Sounds amazing! 😍 It's fascinating to see the variations of spinge across different regions. Your sweet version with cinnamon, vanilla sugar, and almond meal sounds delicious. Family traditions are the best! 🥰
👏👏👏👏❤️
@vincenzosplate
8 ай бұрын
😋😋😋🥰
Mmmmmm
@vincenzosplate
Жыл бұрын
Thanks for stopping by! Hope you enjoyed the video 😊 Let me know if you have any questions!
Italian women must be having strong arms with all the dough kneading and pasta making every day
@Klaus_the_Fish
4 жыл бұрын
Stereotyping much?
@AS-jo8qh
4 жыл бұрын
@@Klaus_the_Fish Calm down. It's a compliment
@vincenzosplate
4 жыл бұрын
Ahahahah, they are veeeery strong
You are fantastico! :D
@vincenzosplate
4 жыл бұрын
Thank you Froncois ❤️
we put raisins
Can i use fresh yeast instead
@vincenzosplate
4 жыл бұрын
Of course Michael
Ciao! Nuovo iscritto 🙂 ho preparato questa ricetta in versione low carb , se vi va passate da me, senza impegno ovviamente. Like 🙂
@vincenzosplate
2 жыл бұрын
Grazie sono contento che ti sia piaciuta la ricetta
My parents mix mashed potatoes with the flour
@vincenzosplate
4 жыл бұрын
Even better! 😋😋
Vi aspetto , con piacere. E auguro a tutti un anno migliore !!☺
@vincenzosplate
3 жыл бұрын
speriamo di poter tornare a viaggiare presto! ❤ buon anno anche a te!
😍😘🇮🇹
Ricetta della mia regione che al mio paese si chiamano "cosi fritti".
@vincenzosplate
4 жыл бұрын
Grazie per l’informazione! Sono buonissimi mamma mia 😍🤤
Nona are you Arbresh ❤
Saluti Da Nicastro ora Lamezia terme cz-
Vinny BTW I will he starting a new channel. Just FYI seen 2 channels already try to copy you lol. One with the Broccoli Dish Video they came out the next day with one now i just seen guess what???? Lol How to make Zeppoli the REAL WAY lol but she is a Sweetheart got to give her a pass reminds me of my Nonna I'm sure you know her channel lol.
@vincenzosplate
3 жыл бұрын
Hi amico mio how are you? Thats ok. What are the channels?
@techny1549
3 жыл бұрын
@@vincenzosplate Doing Good my friend... I have to check who made the exact videos of what you did. It showed up in my feed. I see that a lot lately when you post your dishes then others do it on there channel to copy the same dish. When I get a channel I would never do that. I would tag you and say thanks to my Paisano Vincennnnzo for this recipe if it's my own then it's ok. I can't take credit for something I didn't do or create.
Ciao, mi sa che ha dimenticato di aggiungere le patate nel impasto. O forse nel suo paese in Calabria non le mettono? mia mamma ha sempre fatto con la patata e continuo a farle cosi che sono più morbide, poi, con o senza acciughe, niente di più. Ma col basilico o mozzarella perchè no😊 Buon Natale a tutti i Calabresi del mondo! Saluti dalla Francia.
@vincenzosplate
2 жыл бұрын
Lei le ha sempre fatte senza, sono buonissime, ma devo provare anche l'impasto con le patate 😋 Buone feste ❤
@sansa9415
2 жыл бұрын
@@vincenzosplate Ciao grazie per la sua risposta, deve solo aggiungere una o due patate (dipende dalla quantità di farina) e mischiare l’impasto per poi lasciare riposare per lievitare. Mi sa dire da quale Provincia di Calabria siete? Parte Ionio o Tirreno? da una provincia all’altra le ricette sono diverse. Io costa Ionica (RC) che mi manca troppo… Buon Natale 🎄!
THAT'S the zippoli I had as a kid in NY. Now they make it different here. And it's not even close to this. 😔
@vincenzosplate
2 жыл бұрын
you should make them!
Top amico mio mi che torni me li devi fare
@vincenzosplate
4 жыл бұрын
Certo 😁
The salt would inhibit the yeast... I wonder why she doesn't add the salt to the flour instead?... Because that's the way we always do it I suppose
@vincenzosplate
Жыл бұрын
There are several options, but Nonna prefers to do things her way.
@edwardgiuliani9431
6 ай бұрын
That's what I said too...🤗 🤗 😂 😂
Português usa chouriço +carnes. Carne guisada but just make flat but ina smol bread frit not good in bread smol bread is good ?.and put in just touch around. Weth fork or fingers Bono apetite ,,🙏🙏🇨🇦🇨🇦🇨🇦🙅🙅🙅
@vincenzosplate
Жыл бұрын
Buon appetito Valentina! Did you try the recipe? 🥰
Come le fa con i patate boliti
Im from Sweden but live in Norway. i will marry Maria if she will have me. . I will stay to er faithful allways! But She has to tollerate my cat. The cat is not out of normal. Maria just have to accept my side woman from Thailand.
@henrikjakobsson9150
3 жыл бұрын
This started like a Sweet message to Maria that she is beutiful for she does. Could have continued there is no need. Beutiful Maria anyway. You do it very good!
Sfincione siciliano a Natale
@vincenzosplate
3 жыл бұрын
che bontà 😍🤤
My grandmother was from Calabria and made zeppelis every Christmas with anchovies, and raisins. I didn’t like the raisins.
The dub titles are over lapping the ingredients... So sad.. ☹️☹️☹️☹️
@vincenzosplate
4 жыл бұрын
Oh no 😢
@jayagupta3178
4 жыл бұрын
@@vincenzosplate thank you for the reply and happy new decade... Got the ingredients from your link... Thank you once again 🙏
Get out the cinnamon and wild herb honey!
@vincenzosplate
3 жыл бұрын
😍
Ero meglio che si metteva il sale con la farina..
@vincenzosplate
6 ай бұрын
Trust nonna's recipes!! They always know best! 🥰
We need cuturieddi as my granny does them...my granny used potatoes to make them, no yeast
@vincenzosplate
4 жыл бұрын
it can also be done with potatoes in the dough 😋 delicious