Being a Catholic country, Father’s Day is Italy is celebrated on March 19, the feast of St. Joseph. The feast is associated with a number sweet and savory dishes, but none more so perhaps than the fancy, sweet version of zeppole usually called, appropriately enough, zeppole di san Giuseppe. Sweet zeppole are made with a cooked dough enriched with butter and eggs, formed into little balls and deep fried and, more often than not, filled with crema pasticcera or pastry cream.
For a plateful
250ml water100g butterA pinch of salt125g flour (pastry flour or all-purpose)Sugar (at least a spoonful, more to taste)4 eggs (or 2 whole eggs and 2 yolks)Grated lemon zest (or a drop of limoncello) (optional)
For frying: vegetable oil, olive oil and/or lard
Confectioner’s sugar1 cup or more of pastry cream Directions
Via Mariano Pallottini