So, yesterday (March 19th) was San Giuseppe (St. Joseph’s Day) which is kinda like Italian Father’s Day. It’s really convenient with Mothering Sunday falling on the following weekend.
Anyways, as a treat, after an excellent dinner of Pasta e Ceci (which is what’s traditional) my wife decided to make Sfinge ‘e San Giuseppe (also known as “Saint Joseph’s Donuts” or “Saint Joseph’s Cream Puffs” – pronounced /’ʃfɪnd͡ʒ(ə)/ in Napuletano). All they are are choux pastry puffs filled with sweetened ricotta, or mascarpone – both of which are usually flavored with citrus zest – or cannoli cream, topped with a cherry – sometimes with a dusting of ground pistachio. There’s also a zeppule variant in which the pastry part is deep fried, rather than baked.
They were magnificent. 🙂