(Crispelle di Riso)
Makes about 4 dozen
275 g/10 oz short-grain Italian pudding rice, preferably originario
600 ml/1 pint full-fat milk
600 ml/1 pint water plus 2 tablespoons
Pinch of salt
Zest of 1 orange
125 g/4 oz fresh ricotta (see note)
65 g/2½ oz flour (see note)
Vegetable oil for frying
200 g/7 oz honey
50 g/2 oz caster sugar, or granulated sugar finely ground
1 teaspoon cinnamon
Put the rice, milk, 600 ml/1 pint of water, salt, and orange peel in a saucepan. Bring to the boiling point and cook over low heat, stirring frequently, at least 20 minutes or until the rice is soft and has absorbed the liquid. Pour the rice onto a plate and let it stand overnight.
The next morning, remove the orange peel, add the ricotta and flour, and stir at length until you have a well-blended, firm paste. Let stand for 3 or 4 hours.
Spread the rice on a small wooden chopping board or very flat plate that you can hold in one hand close to the frying pan. The rice should be in a layer 6 mm/¼ inch thick. Cut into strips 12 mm/½ inch wide and 5 cm/2 inches long; as you cut each strip, push or slide it into the oil, which should be very hot and at least 5 cm/2 inches deep. (If you try to lift the slices from the board and transport them to the oil in any other way, they will break.) Fry the crispelle until they are a rich golden brown, lift them out with a slotted spoon, and drain on kitchen paper.
Heat the honey with 2 tablespoons of water in a small saucepan. Dip the crispelle in a few at a time, remove, and arrange them on a platter. Sprinkle with sugar and cinnamon and serve while they are still warm.
It is an anomaly that the monks of San Nicola should be famous for their crispelle, for in general the production of sweets and pastries was considered the province of the convents in which their aristocratic sisters dwelled.