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Sfringiuni with Anchovies (Molisani fried yeast dough, Christmas Eve fritters)
Originated from: Guardialfiera, Molise, Italy
Occasion: Christmas and St. Joseph's Day
Contributed by: Rita Palazzo (her mother's recipe)

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1 kilo of flour
5 teaspoons of yeast
1 teaspoon of salt
2.5 - 3 cups of lukewarm water
1 container of anchovies

Vegetable oil for frying


o Mix the ingredients and work into a fine dough (Should be softer than a bread or pizza dough).

o Let the dough rest until it starts to rise (about to two to three hours).

o Drain the excess oil from the caned anchovies. Cut each anchovy in half.

o When the dough has risen take a piece of small piece of dough (about the size of a golf ball) and incorporate about a third of an anchovy into it.

o Stretch out the piece of dough until it measures about 14 cm long and 2 cm wide (The pieces do not need to be uniform in size).

o Fry the stretched dough in hot oil until golden brown.

o Best served freshly made.


Photo: Mary Melfi.

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