Dopo tanti anni all’estero, uno si dimentica certe date importanti. Ma non appena ho visto il chioschetto delle frittelle in Piazza del Campo, tutti i ricordi sono prepotentemente tornati alla mente! After many years abroad, one tends to forget some important dates, some anniversaries…But as soon as I saw , the brown wooden kiosk ( il chiosco) for “frittelle di riso” ( fried rice balls) in its strategic location at the corner of the square (all’angolo della piazza) , all memories powerfully came back ! Scent of sugar and orange in the air…Spring is definitely approaching! Profumo di zucchero ed arancia nell’aria…la primavera sta davvero avvicinandosi!
I am a great expert in” food tasting” – assaggi – I would call myself a true professional , so you can trust me when I say that, after tasting many different “ frittelle”, I positively can state these one are really unique (sono davvero uniche)!
The recipe in Siena dates back to the beginning of 1900 and started in a little carpenters workshop ( la bottega di falegnami) in Piaggia San Giuseppe. According to tradition they were called “ le frittelle di San Giuseppe” as they were prepared and shared among friends and families on March 19th, San Giuseppe day, later also called Father’s Day. I do not know when exactly from the carpenters’ place the “frittellai” ( fried ball makers) moved to the kiosk in the” city’s living room “ ( il salotto della città ) , Piazza del Campo. However, surely now, the temporary Savelli’s family kiosk is the star of street food!
Usually open form February 1st until March 20th, I was taken by surprise this year when I saw “le frittelle” already in full operation on January 27th! Guided by the unmistakable sugary scent and the long people queue ( almost a neat row for the special occasion!) I couldn’t resist and left with my crispy hot paper bag full of childhood memories ( ricordi di infanzia). Le frittelle di riso are my “Madeleine” ( Proust will forgive me)
It seems that the secret is in leaving the mix to rest for a week before frying it. The result is irresistible (irresistibile)!
While searching for the recipe- ricetta ( out of pure curiosity , as I already know I won’t ever try to make them!), I have found what I think is the good one. For those of you who are not as lucky as me ( I can go for a stroll up to Piazza del Campo and easily add one Kilo or two in a single afternoon ) here it is! If you try it, please let me know ! Fatemi sapere!
The only thing I ask you in exchange is a bit of work with you dictionary!…I am giving you the recipe in Italian so…Good Luck and write me if you have questions! ( on the Italian bit, not the recipe 😉 )
Ingredienti: 500 gr di riso/olio extravergine di olive/ 300 gr di farina/scorza di un arancio/100 gr zuccherro vanigliato a velo/ sale
Bollire il riso in acqua salata per 1 ora e 20 minuti.
Lasciare l ‘impasto a riposare per una settimana in un recipiente coperto
Dopo l’attesa, togliere la crosta che si è formata in superficie, aggiungere farina , scorza di arancia grattata e amalgamare fino ad avere un crema.
Quando l’olio è bollente, versare cucchiaini dell’impasto . Pronte!