Tomorrow, March 19 in the whole of Italy but especially in the south, the Catholic feast of San Giu

Tomorrow, March 19 in the whole of Italy but especially in the south, the Catholic feast of San Giuseppe the washing line (Saint Joseph) is celebrated. St. Joseph is a beloved saint and this day is celebrated with bonfires and stage play about the life of Joseph. In many villages and towns are also held dinners the washing line where the rich serve the poor. The name Giuseppe is still one of the most popular names. Each family, especially in southern the washing line Italy has a Giuseppe, Peppino, or Beppe Pino.
March 19 is also in Italy Festa del Papa (Father's Day) is celebrated. Dad gets on this day gifts, poems, rhymes, etc., as in the Netherlands. Fathers are also spoiled the washing line Zeppole the washing line di San Giuseppe, a kind of donut, which is deep-fried in hot oil. Zeppole are served with powdered sugar or honey and cinnamon and sometimes decorated with whipped cream, custard and amarena. Each region has its own version.
In the Netherlands I ate this traditional "donut" look at Cantinetta Wine & Pasta in Amsterdam, as dolce. However this glory on the menu as follows: Zeppole - Roman donuts with espresso and Tony's Chocolonely chocolate served with vanilla mascarpone panna. I think I need not tell you that happened in my mouth a 'festa del palato "(feast of the palate).
First make the pastry cream: Boil the milk with the lemon zest and vanilla pod. Beat the egg yolks with the sugar until you have a creamy mass. Add the flour and mix well with a wooden spoon through it. Remove the vanilla pod and lemon peel from the milk and add the milk, little by little to the mixture. Stirring well. Warm this mixture over a low heat on. Keep stirring until it thickens and make sure the mixture does not boil. Remove the pan from the heat, let cool, stirring regularly together.
Then you make the Zeppole; do 250 grams flour on a work surface. Make a well in the center. Put the yeast therein, together with the egg, sugar, butter into pieces, and the salt. Mix all ingredients together until you have a smooth dough. But there are 12 balls and let rest on a flour (the remaining 10gr) dusted work surface. Heat the oil and fry the Zeppole, with a few at a time until they have a uniform color. Drain on paper towels. Decorate with pastry cream and cherries and serve hot.
Tagged as: March 19, amarena, pastry cream, the washing line donut, saint, cherries in syrup, la festa del Papa, powdered the washing line sugar, San Giuseppe, St. Joseph, whipped cream, Zeppole di San Giuseppe, southern Italy
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