When do you normally prepare it:
Saint Joseph's “cene” (dinners)
This very old tradition is very heartfelt in our town and it is celebrated on the 19 th March every year. A lot of women, either for devotion or to keep a vow or thank for a received ...>>
Saint Joseph's “cene” (dinners)
This very old tradition is very heartfelt in our town and it is celebrated on the 19 th March every year. A lot of women, either for devotion or to keep a vow or thank for a received ...>>
Legend
Mary was born in Nazareth but, as she was an orphan of both mother and father, she had been accepted and brought up in Jerusalem by a relative, Elizabeth, the wife of Zechariah, a priest of the Temple.She grew up in their home and she was good and beautiful. Zechariah, who was like her father, decided to let God choose the girl's husband...>>
Mary was born in Nazareth but, as she was an orphan of both mother and father, she had been accepted and brought up in Jerusalem by a relative, Elizabeth, the wife of Zechariah, a priest of the Temple.She grew up in their home and she was good and beautiful. Zechariah, who was like her father, decided to let God choose the girl's husband...>>
Ingredients
For the Dough
- 300 gr. flour
- 300 gr water
- 70 gr lard
- 5 eggs
- a pinch of salt
- 400 gr lard for frying
For theCustard
- Half a litre milk
- 200 gr sugar
- 50 gr starch
- 4 eggs
- the peel of half a lemon
For Garnishing
- Icing sugar
For the Dough
- 300 gr. flour
- 300 gr water
- 70 gr lard
- 5 eggs
- a pinch of salt
- 400 gr lard for frying
For theCustard
- Half a litre milk
- 200 gr sugar
- 50 gr starch
- 4 eggs
- the peel of half a lemon
For Garnishing
- Icing sugar
Photos
Preparation
Put the water, lard and a pinch of salt in a saucepan and as soon as it boils, pour the flour and stir energetically with a wooden spoon. When the mixture is well blended, turn off the stove. When it gets cold, put the eggs one at a time and stir. Let the mixture rest for two hours. With a spoon, fry the mixture by pouring spoonfuls in the hot lard. Fry the pancakes till they get golden and then leave them in some paper so that all the fat is dried...>>
Put the water, lard and a pinch of salt in a saucepan and as soon as it boils, pour the flour and stir energetically with a wooden spoon. When the mixture is well blended, turn off the stove. When it gets cold, put the eggs one at a time and stir. Let the mixture rest for two hours. With a spoon, fry the mixture by pouring spoonfuls in the hot lard. Fry the pancakes till they get golden and then leave them in some paper so that all the fat is dried...>>
History
The name of this characteristic sweet derives from the Latin word “spongia” that is sponge and this respectively from the Greek “sfoggia”; according to many people, on the contrary, the word derives from the Arabic noun “sfang” indicating a kind of pancake sweetened with honey.The “sfingi” are tasty, soft, asymmetrical pancakes; their ingredients are flour, lemon peel, ricotta...>>
The name of this characteristic sweet derives from the Latin word “spongia” that is sponge and this respectively from the Greek “sfoggia”; according to many people, on the contrary, the word derives from the Arabic noun “sfang” indicating a kind of pancake sweetened with honey.The “sfingi” are tasty, soft, asymmetrical pancakes; their ingredients are flour, lemon peel, ricotta...>>
