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Rina’s Zzippuli with Chickpea Flour

Name: Rina’s Zzippuli with Chickpea Flour
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 kg 00 flour; 200 g chickpea flour; 1/2 cube brewer’s yeast; 1 pinch salt; warm water; seed oil; anchovies; Nduja sausage

Livia and Michaella were lucky enough to attend the Calabria Food Festival. On the first night they met Nonna Rina, who showed them the different fried antipasti typically eaten in Calabria. Across all of Italy there are many different varieties of fried dough products eaten for antipasti or with aperitivi but much like a lot of Italian cuisine, this varies not just by region but by town and each nonna too. In the local dialect these are called Zzippuli, and they can be shaped with a hole in the centre like a doughnut, or filled with anchovies and shaped into a long thin shape or Nduja sausage. The choice is yours!

Cook

20m

Ingredients

Method

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Step 1

Mix 200 g of flour with the yeast dissolved in a little warm water. Let it rise.

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For

6

M

I

1

kg

00 flour

200

g

chickpea flour

1/2

cube

brewer’s yeast

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Notes

If doing with anchovies, then the shape will be different. Place an anchovy in the middle and create a long thing shapes with the anchovy in the middle. With the saltiness of the anchovy and the chewy filling, or if you like things spicy then add some nduja.

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Rina’s Zzippuli with Chickpea Flour

Livia and Michaella were lucky enough to attend the Calabria Food Festival. On the first night they met Nonna Rina, who showed them the different fried antipasti typically eaten in Calabria. Across all of Italy there are many different varieties of fried dough products eaten for antipasti or with aperitivi but much like a lot of Italian cuisine, this varies not just by region but by town and each nonna too. In the local dialect these are called Zzippuli, and they can be shaped with a hole in the centre like a doughnut, or filled with anchovies and shaped into a long thin shape or Nduja sausage. The choice is yours!

Cook

20m

Ingredients

Method

Turn cooking mode on

Step 1

Mix 200 g of flour with the yeast dissolved in a little warm water. Let it rise.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

1

kg

00 flour

200

g

chickpea flour

1/2

cube

brewer’s yeast

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.