SFINCI WITH PARMESAN CHEESE WITH A HEART OF CHOCOLATE


SFINCI WITH PARMESAN CHEESE WITH A HEART OF CHOCOLATE

 peppe57
  • Difficulty: 2
  • Cost: 2
  • Preparation: 2
  • Servings: 10

It is the experimental reworking of the traditional sfinci whose name derives from the Latin spongia meaning sponge. They are, in fact, soft, tasty and asymmetrical pancakes, which in the mouth have the consistency of real sponges. The reworking consisted in inserting abundant grated Parmesan in the dough and then filling the individual pancakes with a square of bitter dark chocolate (I used the 95% cocoa one). As for the flavor, the chocolate remains creamy and wrapped in the spongy Parmesan paste that melts during frying in a very particular mix of flavors in which the bitter-sweet of the chocolate binds with an excellent contrast to the flavor of the cheese. As for frying sfinci, there are those who fry them in peanut oil. I prefer to always use olive oil.

INGREDIANTS

  • 400 gr flour
  • 50 gr lard
  • 10 egg
  • tsp baking soda
  • 1/2 lt of water
  • pinch of salt
  • 200 gr grated Parmigiano Reggiano
  • 200 gr 95% dark chocolate
  • olive oil for frying

INSTRUCTIONS

  1. First, break up the chocolate bars into many squares, and arrange them in a container that you will keep in the freezer for at least 45 minutes. This will help prevent the chocolate from liquefying completely during cooking, ruining the final result.
  2. Heat the water with the salt, melt the lard and add the flour, working vigorously with a hand whisk to avoid the formation of any lumps.
  3. Add the eggs one at a time and knead the dough until the mixture is uniform and well blended. Let it rest for about 15 minutes, being careful that it does not rise.
  4. After the indicated time has elapsed, heat abundant olive oil (or seed oil, if you prefer) in a pan with a high edge or, better still, in a large saucepan (the pancakes must float).
  5. With a spoon, make a knob of dough, fill it with the squares of chocolate and dip it in the boiling oil, turn it continuously so that it browns evenly and then let it drain on a sheet of absorbent paper.
  6. Proceed in this way until all the dough and chocolate are used up.

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