Frittelle in Piazza del Campo – My Madeleines

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!

3 Comments Add yours

  1. Amelie says:

    Bello! Vado a provare e vengo a Siena per confrontare!

    1. Chiara says:

      Se provi fammi sapere! Se vieni a Siena anche 🙂
      Ch

  2. patrick redlion says:

    Chiara this is great!!! Love the website!
    Patrick

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