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Donzelline/Fritters Stuffed with Salted Anchovies (dough made without yeast; using butter and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Flour, about 9 ounces
Butter, 1 ounce
Milk, as much as necessary
Salt, a pinch
Salted anchovies, 4

Oil for frying


Knead the flour, butter, milk and salt into a loaf, neighter very soft nor too hard, and place it in a pan to rise.

Let it rest for awhile.

In the meantime, clean the anchovies by removing the backbone lengthwise.

cut them into little square pieces.

Cut the loaf in half. Place the pieces of anchovies on one half of loaf; cover them with the other half so as to make the dough stick together, and apply the rolling pin.

Roll the dough into a thin foil.

Cut this foil dough into almond-shaped pieces and fry them in oil.


This recipe (#139) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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