INGREDIENTS
For the dough
All purpose flour or durum wheat semolina rimacinata: 300 g
Water: 300 ml
Fresh yeast: 15g (or 5g dry yeast)
Salt: 4 g (1 small teaspoon)
Wild fennel grain
Sunflower oil for frying
Salty version: anchovies
Sweet version: boiled wine with sugar (dry red wine 400 ml, sugar 100g)
CAUTION:
Boiled wine original recipe Sicilian ingredients:
Grape must, ash for sweetening (recipe at the end of the description)
Prepare the dough by mixing all ingredients except salt with a spoon for 2 minutes
Add salt and mix for another 8 minutes
At the end, add the fennel and mix for a while
Leave to rise, covered, for 1-2 hours
For the salty version, prepare some anchovies cut into small pieces
In the case of wine cooked in a simplified version, heat the wine with sugar over medium heat for about 20 minutes until thickened
If it feels too thick before serving, reheat it and add some water if necessary
When the dough is risen, heat the oil well
First, fry the the dough in the oil
Then fry the dough in the same way but with a small piece of anchovies
Decorate the Crespelle without anchovies with sweet
wine
NOTE: if you don’t want to make cooked wine, you can garnish with sugar
For wine cooked in the full Sicilian version (described here synthetically), the must is brought to the boil for a while, waiting while cold, ash is added until sweet, allowed to stand for 12 hours, filtered, boiled until desired consistency (usually to be reduced to 1/2 or 1/3)
NOTE: if you want to make wine cooked in the original version, you should prepare it in advance
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