San Martino is approaching and the party can only be an excuse to fill up on typical sweets . Those in Sicily are not few, but it is worth investigating them a few days after the anniversary which is symbolically associated with the maturation of the new wine.
And, in fact, some of the typical sweets of San Martino are designed for dipping, or in any case to be accompanied by new wine . Curious to know the sweet tooth? Read on!
Sicilian sweets of San Martino
What are you preparing for San Martino ? In Sicily, large space is reserved for desserts which, as you will see, absolutely deserve to be tasted. Between biscuits and pancakes, sfinci and soft brioche you will certainly find what can do for you.
Read: San Martino, the best Sicilian red wines to pair with chestnuts
St. Martin's biscuits
Photos | Facebook Palermo 360 for Vincenzo Figuccia
San Martino biscuits are among the Sicilian desserts to be enjoyed on November 11th. Contrary to what their appearance might suggest, they are not soft, but are crunchy – never mind, since they will be soaked in wine - despite being extremely perfumed due to the aniseed inside them.
Ingredients
- 460 g of flour
- 1 pinch of salt
- 1 sachet of dry brewer's yeast
- 1/2 cup of warm water
- 10 tablespoons of seed oil or 11 of butter
- 100 g of sugar
- 1 tablespoon of fennel or anise seeds
- 1 teaspoon cinnamon
Preparation
- Dissolve the yeast in the water with a teaspoon of sugar. Let it rest for 10 minutes. Combine the flour, oil or melted butter, sugar and anise or fennel seeds in a bowl. Mix well, then add the water with the yeast and mix again until everything is well blended.
- Pour the dough onto the work surface and knead it again with your hands. Cover it and let it rise for 45 minutes. While the dough is resting, heat the oven to 190°C. Line cookie sheets with baking paper.
- Cut the dough into 18 equal pieces of about 50 grams each. Roll each piece into a long strip and shape it into a snail shape. Transfer it to the pans prepared previously and continue until the dough is used up.
- Bake for about 10-15 minutes, or until the San Martino biscuits are well browned.
Sicilian San Martino pancakes
For the recipe of these pancakes we rely on a genuine Sicilian, M. Cheffa . His is this delicacy that allows us to taste the typical sweets of San Martino that are difficult to forget.
Ingredients
- 250 g durum wheat flour
- 250ml warm water
- 2 g dry brewer's yeast
- 30 g raisins
- 2 tablespoons fennel seeds
- 1 pinch salt
- Sugar to taste
- Peanut oil
Preparation
- Put the raisins to soak in cold water for about 10 minutes. Dissolve the brewer's yeast in a little water, adding a pinch of sugar.
- Transfer to the flour, add the salt and work well with a spoon. The dough to be obtained will be quite soft and fluid, sticky, but don't worry.
- At this point add the squeezed raisins and fennel seeds. Mix and let rise, covered, for about 3 and a half hours. Heat plenty of peanut oil in a large saucepan with high edges.
- Once hot, drop dollops of batter inside and fry until golden brown. Drain the Sicilian San Martino pancakes on absorbent paper and immediately pass them in the sugar. Enjoy them warm.
Sfinci of San Martino
Photos | Facebook Maria Lauro
The Sicilian recipe of the sfinci di San Martino gives us a fried dessert made with potatoes and little else given its ancient and humble origins. But don't be fooled by the premise, these are soft and pleasantly sweet pancakes that are impossible to resist.
Ingredients
- 500 g of flour
- 25 g fresh brewer's yeast
- 250 g boiled potatoes
- 170ml warm milk
- 50ml Marsala
- 1 heaping tablespoon sugar or
- Grated zest of orange and lemon
- Fry oil
Preparation
- Melt the fresh brewer's yeast in the warm milk. Meanwhile, sift the flour and add the mashed potatoes with a potato masher. Add the yeast dissolved in the milk, the Marsala , the salt and the citrus zest. Knead for a long time with your hands until you get a soft and homogeneous dough.
- Cover it and let it rise for about two hours. Once bubbles appear on the surface, pour the oil into a high-sided pan so that the pancakes can float in it well. Take a little dough at a time and place it in the pot.
- Then let it fry until golden brown. Drain the sfinci di San Martino with a slotted spoon and then onto a plate lined with absorbent paper. Dust them as desired with caster sugar mixed with cinnamon.
Soft San Martino biscuits with raisins
Of the biscuits mentioned at the beginning, there is also a soft version enriched with raisins. To prepare it you will need:
Ingredients
- 500 g of flour
- 125 g of sugar
- 20 g of fresh brewer's yeast
- 150 g of milk
- 100 g of butter
- Raisins to taste
- 1 yolk
Preparation
- Heat the milk, add the sugar and yeast and mix by adding the soft butter into cubes and then the flour. Obtained a ball, put it to rest for about 2 hours until it doubles.
- Now add the raisins and incorporate it perfectly. Make portions of equal weight and shape them into strips and then into snails.
- Brush the surface with a beaten egg as desired and cook in a hot oven at 170 degrees for about 20 minutes. Bake the soft San Martino biscuits with raisins , let them cool down, then enjoy them.
What do you eat in San Martino in Sicily?
It can be said that there are no typical savory recipes or dishes attributable exclusively to the Feast. San Martino is for many a good excuse to feast on roasted chestnuts and large drinks of new wine. To be accompanied at most with homemade bread, salami and typical cheeses, but also with freshly made oil and olives, which are in their full harvest period.
