Sbrisolona (Mantua’s Crumbly Cake)
Easy
Sal Scognamillo, executive chef and co-owner of the one and only, Patsy’s Restaurant in New York City, offers you this simple, yet utterly brilliant dessert treat.
This recipe was featured on Season 18 - Episode 1817.
Comments
Rita
I am looking for a recipe for Fried Zeppoles
with powder sugar. like the pizza stores.
thank you.
Giovanni Orlado
Hi Mary Ann,
I can’t find the recepie for Sicilian Sfinge you made a couple of weeks ago.
I tried with a tablespoon of baking powder, two cups of flour and 2 cups of water and 6 eggs but it came out too watery and I added more and more flour. They came out kind of spongy. Next time you think I should try one cup of water?
Great shows Mary Ann
antonietta
Hello,im from montreal,i made the Zeppole,they came great,
But had a little trouble with the filling,
we all like ricotta at my house,
so i did the fillind,but it was a little hard,
and the next day whey were suchy,
how long do i beat the ricotta,dose have to be
soft?
please help.
Linda
I watch your show every Tuesday at 5:30 am. Today (11-19-13) you made a baked Ricotta with Roasted peppers. I can not find the recipe on your web page. Can you help me please?
Nancy Smith
These are beautiful! I plan to make them for a family Easter brunch! Thanks for posting!
Pauline
Thanks for the Zeppoles recipe! Looking forward to trying them soon!!