"WhyMust order Iris”” The girl behind the counter of Pasticceria Catania tells me before shining on the clock, at the door, and again from me. “Good, great and wonderful. I want to order two. ”I apologize if she tries to close the door. "Charging?" She flips smoothly like a fold with her thumb while turning the right page of the order. “Ricotta” I am glad to know that this fried brioche is filled with ricotta. Her eyes narrowed: “Here [in Gela]Fillings are chocolate or pistachios; You need to order at least 4 pieces. Leave a deposit – it will be closed on Monday, so it will be ready at 9 am on Tuesday. ”Our conversion is conducted in proper Italian and her Sicilian language, with the exception of compulsive passion and her last three words.
As we walk back two days later, we pass through numerous other bars in our summer that filled our veins with short dark coffee and cold lemon tea. It chilled us with ice granita. But disappointed with their breakfast bread. Many bars in Sicily, at least what we found seems to be buying the cheapest and most anemic breakfast these days. I write this as a person who easily rejoices. If we walked 300 meters further Corso (Main Street) Quickly. If we found Bar e Pasticceria Catania in early July, we could enjoy the yeast bread for 6 weeks with morning caffeine.
In Sicily, as in Italy and Italy, a bar serving coffee, soft drinks, soft drinks, beer and snacks is Sicily's way of life. The bar is everywhere for everyone. Order at a cash desk where only one mind may be needed, spend it at a bar or table and join in the everyday rhythm. Combining Sicily and Bar PasticceriaThere are long, glass counters lined with layered bricks of soft almond biscuits, brioche, greens, marzipan drape sweets and cream, sponges and custards, and caffeinated nirvana with sugar.
Sicilian bar breakfast is sweet. Most of them are called Brioche Briosia Cole Tufo As well as (round bread with a top knot) Connecticut (croissant), Chi amber (Ring donuts), fried ravioli and other cones and wrinkles. Then the mythical iris, UFO sphere of brioche dough filled with ricotta in Palermo, chocolate or pistachios in the gel, then fried to the darkest golden brown.
Immediately after 9 am arriving on Tuesday, the iris sits on the same golden tray as the king. The girl binds the paper with a cocoon and walks along Corso. At home we are surprised by the impossible proportions of cracks and peeling of the outer shell. This is a kind of thick chocolate pudding. I find the idea of guilt ridiculous and annoying. When faced with something like iris, there may be chocolate chunks on the knees, as well as pleasure.
After all, I am not ready to write about the iris: next year. But I am ready to write about ciambelle: another pleasure to eat, to make. I use a cutter on the donut round, then use a liqueur glass to make a ring in the center to make a ring, and take the remaining notes with Emiko Davis (this is a recipe based recipe). Bocun Cini (important).
While sweet, this is a truly fried column, which does not apologize but understands whether it looks painful. Be careful when lifting
If there are no eggs in this recipe, they make a soft, plump ciambelle that is not too sweet. Therefore, you can pipe a little jam to the heart of a small bocconcini. Or whipped ricotta, chocolate or custard are great, great and excellent.
Chi Ambbell (donuts)
Ready (with time proof) 2 hours 30 minutes
cook 30 minutes
Make 8 x 5 inch ring
15g fresh yeast or 7g active dry yeast
80ml of lukewarm water
200g strong plain flour
160 g of sugar
30 g of butter, melted
1 lemon flavor
Salt
Vegetable, sunflower or peanut oil, Fry and oil in a bowl
If you use fresh yeast, soak in water, stir and leave for 10 minutes.
Flour, dried yeast (if used), 60 g of sugar, butter, lemon zest and a lump of salt in a bowl, add water / yeast, or if you use dried yeast, simply add water. Knead into a soft and elastic dough, then transfer to an oiled bowl. Keep it in a thick, warm and free of drought.
On the surface painted with flour, the dough is rolled to a thickness of about 1 cm, then the disc is cut with a cutter or glass with sharp edges. Then use a liqueur glass to make a hole in the center.
In a small deep pan, heat 3 inches of oil to 160C, or when a piece of bread dances and turns golden in 30 seconds. Fry the donuts in small batches for 2 minutes per side or until golden. Lift it with a slotted spoon, erase it and roll sugar into each sugar as soon as possible.
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