Tuesday, March 10, 2009
Ricotta Sfingi from Antoinette Carbone
Sorry Toni, I do not have a picture of the harbor at Santa Marina without me in it! the top three images are of Lipari from the citadel.
I wish I had a good picture of Toni Mirenda Carbone. We cannot really trace a close relationship between our families, but lets face it....Everyone in the islands can pretty much trace their ancestry to Lipari before any of the other islands. We all branched out to the other islands from there, taking our common names with us. When the populations are small on these islands, there is eventually no one to marry except close or distant relatives. If nothing else, we have to at least be related by marriage. Toni and Maria Salvi spent some time in Santa Marina last year. We tried to meet up, but it just did not work out.
I had met Toni a couple of years ago. John and I went to stay over night at her house there so we could all attend a seminar on Long Island.(Her condo was lovely and set in a town that was virtually surrounded with vinyards.) So much like the islands in that way at least.
The seminar was a series of lectures and slide shows about the 100th anniversary of the devastating earthquakes in Messina and Calabria.
Toni is a interesting person to talk to, a gracious hostess, and nearly as nuts about genealogy as I am. Plus, she is a cute little thing! Since she is obviously a distant relative, I am happy to post her recipe for Ricotta Sfingi.
1 cup Ricotta
1 tsp. Vanilla
Premix and add:
1 cup flour
1 tsp. baking powder
2 tsp sugar
pinch of salt
Heat oil in deep pot or fryer. With a tablespoon, drop batter into the heated oil. They will roll around naturally. Remove when golden brown with a slotted spoon. Drain on paper towel or brown paper.
Sprinkle with powdered sugar when done.
Eat when warm.