Zeppole Calabresi con la Nduja
The Calabrian Zeppole with Nduja are a regional specialty that is prepared during the Christmas holidays.
Wash the potatoes and, without peeling them, place them in a large pot.Cover them with cold, lightly salted water and cook them for 20-30 minutes from the moment they start boiling.After the indicated time, drain the potatoes and peel them while they are still hot.Then pass them through a potato masher.Collect the puree in a bowl and let it cool.
Meanwhile, sift the flour.Place it in a large bowl, add the mashed potatoes and form the classic fountain.Dissolve the yeast in half a liter of warm water and pour the mixture into the cavity of the fountain.Work the dough vigorously with your hands and add the salt previously dissolved in the remaining half liter of water.Continue to knead vigorously until you obtain a well-blended and very elastic mixture.
Make a cross cut on the dough, cover the bowl with a damp cloth and wrap it in a wool blanket if necessary.Leave the dough to rise for about 4 hours or until it doubles in size (the cross cut should have disappeared).Once the dough has risen, it should be soft and slightly sticky.Place a high-sided pan containing deep oil on the heat.Bring it to the right temperature, then with the help of a steel spoon, detach a piece of dough and insert a small piece of 'nduja inside and with fingers greased with oil, roll the dough on itself to cover the 'nduja.
Then immerse the zeppola in the hot oil.Fry it until it rises to the surface, turning it several times in the oil until it becomes uniformly golden.Repeat the same operation until you run out of dough.It is advisable to fry a few zeppole at a time, as the leavened dough swells during cooking.Remove them gradually with a perforated slotted spoon and place them to lose the grease on absorbent kitchen paper. Once fried, serve the Calabrian Zeppole with the 'Nduja piping hot.