This recipe was left to me by Nonna Elvira and, given its Sienese origins, it does not include the use of the egg in the dough as many others use to do in Tuscany.

The skill of those who manage to make them, and therefore the difficulty of the recipe, is all in knowing how to understand the consistency.

Use hot oil for cooking and fry only before eating.

As tradition has it, the housewife will have to sacrifice herself a little in the kitchen to satisfy her guests by serving them as soon as they are fried …. a little patience and tenacity but the triumph is assured!

They will be as good as the famous and original ones in Piazza del Campo in Siena!

Irene

AuthorToscane DI GustoCategory, DifficultyAdvanced

Prep Time2 hrsCook Time20 minsTotal Time2 hrs 20 mins

 2 l water
 500 g broken rise
 200 g flour
 200 g icing sugar
 1 orange
 salt

1

First, put the rice to cook in cold water in a fairly deep pan.
Add some salt. cut the orange in half and take care to remove the peel from the pulp making sure that it remains intact.
Cook the two parts of the peel together with the rice over low heat, turning occasionally so as not to stick it to the pot.
Cooking rice is crucial for success and at least 1 hour must pass.
The rice must completely disappear in order to absorb all the water. When it starts to make air bubbles it will be time to remove it from the fire and let it rest for a whole night at room temperature.

2

The following day, remove the peel from the rice and add the flour and icing sugar to the mixture and knead with your hands.
You will see that the icing sugar will melt the rice. Try to make the rice become a well-mixed but not too liquid cream and let it rest for 4 more hours.

3

When it is time to fry, check that the mixture is not too liquid, otherwise add a little flour, but be careful not to overdo it otherwise the pancakes will be too "wedged". A check is to take a coffee spoon and dip it in the mixture, if it remains straight sunk in the cream and does not fall it is the sign that the consistency is right.
Take a fairly deep pan and fill it with seed oil.
Wait until the oil is hot before frying.
With a coffee spoon, take some mixture and dip it in the frying pan. fill the pan with the pancakes and turn them when they are golden brown.
Then drain them with a slotted spoon and let cool a little on absorbent paper.

Sprinkle with granulated sugar and eat still hot!

Ingredients

 2 l water
 500 g broken rise
 200 g flour
 200 g icing sugar
 1 orange
 salt

Directions

1

First, put the rice to cook in cold water in a fairly deep pan.
Add some salt. cut the orange in half and take care to remove the peel from the pulp making sure that it remains intact.
Cook the two parts of the peel together with the rice over low heat, turning occasionally so as not to stick it to the pot.
Cooking rice is crucial for success and at least 1 hour must pass.
The rice must completely disappear in order to absorb all the water. When it starts to make air bubbles it will be time to remove it from the fire and let it rest for a whole night at room temperature.

2

The following day, remove the peel from the rice and add the flour and icing sugar to the mixture and knead with your hands.
You will see that the icing sugar will melt the rice. Try to make the rice become a well-mixed but not too liquid cream and let it rest for 4 more hours.

3

When it is time to fry, check that the mixture is not too liquid, otherwise add a little flour, but be careful not to overdo it otherwise the pancakes will be too "wedged". A check is to take a coffee spoon and dip it in the mixture, if it remains straight sunk in the cream and does not fall it is the sign that the consistency is right.
Take a fairly deep pan and fill it with seed oil.
Wait until the oil is hot before frying.
With a coffee spoon, take some mixture and dip it in the frying pan. fill the pan with the pancakes and turn them when they are golden brown.
Then drain them with a slotted spoon and let cool a little on absorbent paper.

Sprinkle with granulated sugar and eat still hot!

San Giuseppe pancakes – classic recipe from Siena

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