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Sfinge de San Giuseppe Recipe


Sfinge de San Giuseppe: Not too long ago there was an exchange of sfingi recipes following a request I replied to in Cosa Bolle in Pentola, the newsletter. The recipes posted don't come close to exhausting the supply of sfingi out ther, however. Here's another, kindly posted by CEILW1 (that's her screen name), to the Forum.

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes


  • 1 pound (450 g) ricotta cheese
  • 1/2 cup (100 g) sugar
  • 1 teaspoon vanilla, and nutmeg if you like
  • 6 eggs
  • 2 cups (240 g) SELF-RISING flour


I have this recipe that you may enjoy; my grandmother made it for us as children, and my sons still love it. You can add nutmeg if you'd like, my grandmother used it and vanilla.

Mix the ricotta, sugar,vanilla, and eggs. Mix in SELF-RISING flour, beat until smooth. Heat oil to 370 degrees F (185 C).

Drop tablespoons of batter into the oil a few at a time, and remove the sfinge from the oil when they reach a golden brown. Drain them on absorbent paper. Sprinkle with confectioner's sugar, or cinnamon sugar or honey.

Best eaten warm. Enjoy!!

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