Traditional Dessert from Palermo for Fathers Day - Le Angeliche

Even though Fathers' Day or Sfince di San Giuseppe is long gone (was on the 19 March), we would like to highight the traditional desserts of Palermo served for Father's Day. Whether the Ricotta Filled Cornetto -Sfincie di San Giuseppe or the Fried Crispelle di Riso - they all represent the Sicilian culinary tradition.  At Le Angeliche, a bistro and pastry shop in the heart of the city's Capo market, you can indulge in these pastries - but not only. The (Pasticerria) Laboratory Le Angeliche, Their menu includes other fabulous traditinal specialities!

One of these other delicacies includes the sfincia is of Arabic origin, the word isfang (sponge) being the clearest connection to the spongy consistency of both sweet sfincia and sfincione, a typical Sicilian street food dish which consists of a focaccia stuffed with tomato, onions , cheese and anchovies. The sweet version sfincia was initially nicknamed sufganin, then bunelos, a name to generically indicate sweet fried pastries enriched with honey.

The feast of Saint Joseph (San Guiseppe) is very important in Sicily and, according to legend, during the Middle Ages the island experienced a period of serious famine so much so that the Sicilians began to turn to the saint, promising to celebrate him every year by setting up the Table of Saint Joseph, a altar laden with succulent foods and other gifts to thank him, an event that is repeated every March 19th together with the procession in honor of the Saint.  The Pasticceria/Laboratorio of Le Angeliche have specialized in the ancient recipe of the Sfince di San Giuseppe. They have specialized in preparing Sicilian desserts according to ancient traditions and recipes. You can buy those deserts throughout the year; not only on Father's Day. Other specialities inlcude the Pantelleria Kiss (Il Bacio di Pantelleria);  the Turkish head from Scicli (Scicli di Turco), the Syringata from Santa Margherita Belice (Siringate di Santa Margherita Belice), the Elena pasta from Favara, the Cassatella sfigghiuliata from Montevago, and of course fresh cannoli made in the laboratory, as well as the famous  Cassata with authentic pistachio marzipan. 

Sfince di San Guiseppe from Palermo


500g of water; 125 g of lard; 7 g of salt; 400 g of 00 flour; approximately 500 g of eggs (you need to stop adding when the dough is perfectly smooth); for the ricotta cream (sheep's ricotta, icing sugar and dark chocolate chips)


Place the lard, salt and water in the saucepan and, as soon as it comes to the boil, add the sifted flour, pouring it all in one go. Mix vigorously, first with a hand whisk and then with a wooden spoon, until you obtain a solid mixture that comes away from the sides of the pan. Transfer the dough to the bowl of the mixer and let it cool. Immediately afterwards, whip with the paddle whisk and begin to work the mixture and incorporate the eggs, little by little, waiting for them to be gradually absorbed before adding more until you obtain a very smooth paste. Heat the oil in a large saucepan with high sides and bring it to a temperature of 170°. Immerse 2 spoons in the hot oil and use them to take a spoonful of choux pastry which will be slipped into the oil. Fry the sfince (sometimes there is also sfinci for the plural) for about 10 minutes, continuing to turn them and bringing them below the oil level, delicately. As soon as they have cooled, fill them with the ricotta cream. Work it for a few seconds with a ladle and then cover the surface of the desserts.

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