What's all the hype on NDB olives?

Castelvetrano takes the foodie scene by storm. The Chronicle wrote 'em up, FresnoBeehive did a brief buzz, and last but not least, scores of food bloggin' enthusiasts like you, you and me wrote/will write mainly glowing reports on this olive of olives because it's all the rage on menus, so get 'em while they're hot!

Know your olive(s)

The NDB that I'm referring to stands for Nocellara Del Belice. Nocellara is the varietal primarily grown in Valle del Belice of Castelvetrano, Sicily - 97% according to the comune (italian link). On the map the valley lies between Partanna and Montevago, owing its name to the Belice river that flows through it. Why I haven't heard a whole lot about these olives here in Italy is a mystery, but they finally made a humble debut (and on sale too!) at our favorite supermarket. The olives that we bought are produced by the Peruzza company, and are recognized with a D.O.P. mark, so take note. This label is the best guarantee that you can get where the real thing is concerned. The color is not the bright, candy apple green that many have described, and I'm owing this to the absence of food coloring on the ingredient list. The eye-popping hues that I've seen on some sites are actually very tempting (the blog Gastronomichael has some great images and a related post) but if that means going unnatural, then I'll be better off without it.

Visualizzazione ingrandita della mappa

The sicilian colleagues at MotH's office had nothing outstanding to say in regards to the olives, so the question that begs to be asked is: Are they all that they're cracked up to be? Let me sum that up with my own reactions when I first started popping them in my mouth.

Oh, WOW! These are delicious!!
Somewhat firm..a little crunchy...not too salty...a hint of sweetness...
Oh man, where is the tarallucci? I need nibbles...must have wine.
The flavor is so mild, I'd see how they'd agree with most palates.
Starving...I need something else...there's that salame in the fridge
[PHOTO OP]
Meh...I think these olives would go better in a dirty martini.

As far as olives go, I'm a kalamata girl, but these are NDB - Not Dat Bad!

Love that wild asparagus

Big score at a small grocer in Lombardia. I literally froze in shock and delight when I saw wild asparagus - asparagina as it was labeled - in the produce section at one of our favorite grocers. I've never seen the less than pencil-thin spears available in this region, but had the wonderful opportunity to savor their uniquely delicious flavor at a wild asparagus sagra in Umbria of last year. I'm not the only one who loves this vegetable, as Joe of Italyville.com and Sally of Casalba wrote about these not too long ago. Joe shares an "on location" video as he and his cousin hunt wild asparagus among the sparacogna plants as they're called in that region. Food for the foraging, lucky guys, but the asparagus trail doesn't stop there. In Cindy Tan's blog she shares information on asparagus' cancer-curing properties. This is not to say that it's the answer to the big C, but if all it takes is a small amount of asparagus each day, you won't stand to lose anything by giving it a chance.

Pastaio Maffei

The dish below did not come from any written recipe as it was so easy to put together. Bring a large pot of water to a boil and lightly salt it. Add the fresh pasta and wild asparagus (which have been snapped into bite-size lengths) and cook until the pasta is al dente.

In the meantime, quickly saute some halved cherry tomatoes and a clove of smashed garlic in olive oil over high heat. The tomatoes should be partially cooked but still retain much of their form. When the pasta/asparagus is ready, drain and add to the tomatoes, removing the garlic beforehand. Toss to combine and serve with grated pecorino.

The pasta featured here is called troccoli which is a square-cut type of spaghetti produced by the Maffei company in Italy. Since fresh pasta cooks quickly, you'll need to adjust the timing for when to add the asparagus if using dried pasta. For very thick asparagus I would opt for cutting them on the diagonal and steaming separately until crisp-tender before combining everything together at the end.

Risotto alla milanese

Italian comfort food: a dish of saffron-scented risotto. This is MotH's specialty because he is the risotto king in our kitchen. Being from Milan's suburbs puts the Man of the House right behind the apron, and what's more to say except that it's nice to have someone else do the cooking...sometimes. There is no "who cooks best" between us, but rather a 'who is more qualified to cook a certain dish'. This risotto is just one of those foods.

Now normally when he cooks this milan-style risotto, it's without the traditional beef marrow or midollo (mee-DOH-loh). Labeled as soup bones instead of marrow, the small cuts pictured below were such a steal at .54 euro cents that I couldn't pass them up. I figured that out of the 8 ounces in total weight, a fair amount of fatty globule yumminess could be scraped from the bones. Yep this is a high-cal dish. An online italian calorie chart indicated that there are 25 calories in 3 grams of marrow. We scooped out 26 grams (almost an ounce/216 calories).

MotH's style of cooking risotto is very casual, which means the only thing he measures is the rice. His demeanor and pace makes the whole process look like creating art — such a huge contrast to my go get'um adventurous style. On this occasion I did a generous ingredient prep and estimated the amounts he used by what was left over. Making any type of risotto becomes easy once you get the "feel" of it, and by that I mean the creamy, sumptuous flow at the final stage. One observance I noticed is that MotH (and also his mom) begins with a stock that is already well-flavored/salted. He does not adjust for taste at the end. As long as you've got quality rice and a decent stock, you're on your way to risotto greatness.

Risotto alla milanese x due (for two)
2¾ cups well-flavored beef or chicken stock or broth
1 cup (200 grams) risotto rice, we use carnaroli
1/3 cup finely chopped white onions
1 oz. beef marrow
1/2 cup dry white wine
1 packet powdered saffron
butter
1/3 cup grated parmigiano

Place the stock over a low flame and keep hot. Over medium heat, saute the onions and marrow in a tablespoon or two of butter until fragrant and soft. Do not allow the onions to brown. Add the rice; stir until thoroughly coated with the fat. Pour in the wine and cook, stirring, on a low simmer until absorbed. Now add the stock, one ladleful at a time, making sure that the liquid is absorbed before adding the next ladle. Continue stirring frequently, but do not add all of the stock. At about 15 minutes, check for doneness by taking a bite test. It takes about 18-20 minutes total cooking time for us but this can vary depending on rice and if your stock was kept hot enough (cold stock is a no-no!). If the grains are still too firm, add a little more stock (an extra 1/4 cup is included in the amount given), keeping in mind that the final consistency should not be soupy, but just a little bit liquid and binding.

Add in the saffron powder just before the rice is almost done; stir to combine well. When the risotto's time is up, turn off the heat and add a tablespoon of butter and the cheese. Stir until incorporated and portion onto individual plates. Serve hot.

Ristorante Paradiso: a review

What do I know about anime? Not a whole lot, except for one small chapter in my life when my then young son was into all things Pokémon and the yellow, pointy-eared character Pikachu. Fast forward to the present and the japanese anime series Ristorante Paradiso. The story unfolds with a young girl who travels to the Eternal City, and from here on I quote directly from the website:

When she was a child, Nicoletta was taken in by her grandmother so that her mother could remarry. Now grown up, she leaves everything in the countryside behind to visit her mother and her mother's second husband, a ristorante owner. [read more...]

Restaurant? Ok so illustrated menu fare isn't as compelling as the real thing, but audiences (and this shall include mature food-enthusiasts) should find some concord with the storyline. Rome, romance, un bel ristorante tucked away in an obscure corner...what's there not to like? And yet, for all its infused italian charm, it is the food scenes that had me tuning for more. That orange-hued pasta (0:54) reminded me of a trenette with ricciola (hamachi) ragu recipe that I've been meaning to try for ages, and like many other love stories that have slowly simmered underneath the daily dramas in a restaurant kitchen, Ristorante Paradiso delivers pretty much the same. Again I quote:

Delicious food and dreamy gentlemen await at the ristorante, Casetta dell'Orso. For everyone who works there, a tender connection to the hearts of each visitor is spun, and the curtain raises on a story...

Not being one to take a review lightly (obviously I'm no professional but I was approached on the matter), I thought to underline the italiano-giapponese theme with a plate of japanese ravioli. That's gyoza to anyone else as these were made using the buckwheat gyoza wrappers done earlier in February. They were a bit dried around the edges but worked out just fine even after more than 2 months in the freezer. What deems it part-italian is a filling of pork sausage called cotechino which is as real as it gets where traditional food is concerned. We polished them off even before I had the chance to see the third episode!

A little dried out around the edges but still good after almost 2 months.

Cotechino and kimchee gyoza which really does make it a fusion dish!

Earth Day: where are all the bees?

It's 65°F outside with the bluest of skies - so where are all the bees? I've given up checking every few minutes because I thought 4 dull days of heavy clouds and rain would have them literally itching to take flight. Apparently not, or at least not in my yard, as there hasn't been one buzzy body getting pollen-drunk in the tulips which have gently yielded to the warmth.

In recognition of Earth Day I had intended to share photos of bees at work but must settle for making my own. Well, actually I would prefer fickle butterflies (it's a Gemini thing) although upon learning of Help the Honeybees on Kat's blog Reveries and a Cup of Chai, it was imperative that I turn myself into a bee. How are my stripes? Yep, that's the way I'd want to look in a Pixar insect film, and MotH, that there in the dark shades is you.

The importance of bees with what goes on in our kitchens

This morning, while churning a batch of chocolate base in the gelato machine, I googled the pollination of cacao flowers which of course is where it all begins for chocoholics. Well here's a stinger, the cacao flower doesn't even attract bees! It relies on the tiny midge, a fly, that according to this article, is in the same family of "no-see-ums" (pg 2). A member on Flickr uploaded a beautiful photo of cacao flowers with a brief description of the midge. Will I ever care to be a fly character? Depends on what type of fly. Jeff Goldblum and Eric Stoltz in both their fly freak roles turned me off for good. Nasty, nasty...

From boot camp to reform school: the choke chain approach

That is not a choke chain - strozzo in italian - and MotH, I'm certain that nonno wouldn't have minded using his pocket watch in this way! I wanted to illustrate today's entry with what has become another difficult decision in efforts to re-educate Mister B. We did not attend this past Sunday's class, and while it wouldn't have made any difference to me if my husband wanted to give them another try, my mind was already made up on their method of training - 3 strikes and you're out. We have a difficult dog, an 8 kilo doxie who's the best little guy in the world but reacts to strangers and other dogs by biting or attacking. We know that he does this out of fear, a clearly blatant fact with his tail tucked under, and it's obvious that he needs to better his social skills, so can we just cut to the chase?

What we did instead was pay a visit to another trainer who takes an entirely different approach to educating dogs, a style that leans more towards assertive force and loud voice commands to correct behavior. I am not 100% convinced that this is what we need which is why I am quick to point out that we haven't made any commitments. Upon first introduction this trainer (a man as opposed to the all female team with the other outfit) pretty much took the bull by the horns and put on thick, protective pants that looked like it could repel bullets. He was not in accord with harnesses and uses the choke chain technique. Witnessing our little scrapper receiving a swift yank was not easy to watch, and he reacted to this total stranger by doing what he knows best, by going straight for the ankles and - BITE! We spent at least 45 minutes with the trainer and while he is willing to take us on, what he advised us to do first is something that even I had never expected to hear: Mister B should be neutered and taken on more social outings where lots of people are present. Neuter an aggressive dog and your problem is nearly solved.

Where does that leave us? I don't think MotH is keen on having Mister's "essentials" removed. The current state of his progress can be summed up as slow, but with positive results. I've changed things a little on taking the dogs on separate walks - some days I do, some days I don't - and while he still whines, it's only for a short period because he has learned that I always return (I know because I hung out in the garage).

My father-in-law has even stepped in to help, and took Mister B for a walk along with the MotH. While he at first resisted in his usual behavior and nipped my f-i-l in the ankle, he gradually succumbed to the reward-based tactics (f-i-l tossing dog treats at him) and grew comfortable enough to walk tethered to the strange old dude in boots. As it stands now, we'll consult with our vet to see what she has to say. On the last week of April we're all off on a hiking trip in another region. We want sun!

The Mooing Milk Machine

Invasion of the milk machines

I've written about the latte crudo (raw milk) vending machines twice before and must say that within the past six months, the popularity of these self-service operations has grown faster than I would have ever imagined. This is the first time we've come across a machine that moos while dispensing. Wait a sec while I run for the camera! Let's milk another liter just for youtube!!

What initially appeared as an organic trend is now evolving into serious business with more distribution points popping up in locations all over the country. A nifty website called Milk Maps has compiled a list of Italy's provinces and participating distributors which neatly interfaces on Google maps. At PoiGPS.com, a free download is available for navigation systems [insert latte crudo in search bar], making the quest for farm fresh milk a simple matter of turning on your TomTom. As if that weren't enough, Milk Maps also networks on Facebook under the name Latte Crudo with well over 1000 fans. Drink it raw, baby!

I'm aware that unpasteurized milk is a controversial subject in the US, but here it seems as if there is no case for argument. The obvious plus is less plastic/Tetrapak waste going into the landfill and reduced carbon emission from the trucks that deliver industrialized milk to the markets. The only downside is that raw milk must be consumed within 2-3 days and it is suggested that you should boil it first. I've only heated the milk when making custard base for gelato and drinking it fresh has never posed any problems.

Dairymen and winemakers make good neighbors? The close proximity of this milk dispenser and wine supplier (the wine is sold direct from barrels) is like getting the best of both worlds in one-stop shopping. Bring your own bottles and fill'er up.

Cheese shop to the left.

Related links to this entry:
Old MacDonald had a farm...
Satisfying a calcium fix

Ricotta gnocchi with veggie confetti

[deep breath] "hummmmmm" - My zeal for ricotta gnocchi followed a spiritual curve and took a leap of faith when I saw this recipe for Ricotta Gnudi with Pancetta, 'Chokes and Fried Sage from Zen Can Cook (you can't get any more spiritual than that). Not wanting to lose my ricotta groove, I went straight to the gnudi part - the gnocchi - and did my own sassy thing by tossing them together with a quick stirfry of vibrant vegetable confetti, dried herbs, olive oil, salt & pepper. Zen Chef took all the guessing out of the work, explaining how it's possible to chuck ricotta into boiling water without it falling apart, and these gnudi (I believe that's in tuscan dialect) are easy and fun to make. So fun, in fact, that I played with my food again and took the Mini out for a spin on Semolina Beach. You need to plan at least 24 hours in advance in order for the ricotta blobs to set up, but the results will surprise you - soft and plump morsels that are lighter than their starchy potato counterparts. Culinary bliss!

Zen Chef has terrific photos that makes this recipe foolproof, so if you want to find out the rest, head on over to that link above. For readers who may be puzzling over how I did the veggie confetti here's a tip (hint: cut with the small end). Pretty nifty huh? Of course you can also do a rough chop, small dice, triangles, or whatever sassy thing...

After a 24-hour wait in the fridge, the gnocchi are given a quick roll to smooth things out. They're cooked in the same way as with potato gnocchi -- in lightly salted boiling water.

Pasquetta at the Grignetta

The peak of the Grignetta. Piece of cake for nimble-footed climbers (italian site).

Post-easter weekend update: since Monday (la pasquetta) is also a holiday in Italy, we embarked on an ambitious attempt to whip our lethargic winter muscles back into shape. The photo is a section of the Grignetta (2177 meters), the lower part of Grigna mountain in Lecco province. According to trail guides the hike to the foot of Grignetta (1384 meters) takes only 90 minutes, but I just don't see how that's possible unless you're speed-flying through the trees like Edward and Bella.

I'm still beat, mentally and physically. Must...get..must get to..the...top. It feels as if a stampede just ran over me. From a departure point of 750 meters, we walked up 625+ meters (2000+ feet) on a winding 19% grade in 2½ hours. The return was quicker but much of the trail is full of loose rock. Fell on my okole only once. Swore several times. This hike was alright for a get-in-shape outing but the trails facing the lake are much more spectacular.

La Via Crucis (Stations of the Cross)

I should have known that hammie and the bunny would create a few grins but coming home from grocery shopping Friday night, I smiled for another reason altogether. On the way out, I had seen numbered wooden crosses posted at intervals along the road - what were they for? "Via Crucis," MotH says. "They're probably going to have it later this evening."

I had forgotten all about the Stations of the Cross and called one of my girlfriends in Hawaii for a memory refresher. She explained that they used to have it in the church but now they hold it outside. "And it's always on Good Friday," she added. I know this may mean nothing to those of non-Catholic faith, but it was an event that I thought a few readers could appreciate. In this period of mourning for Italy, seeing faces all aglow with candles seemed only too proper as the town's parish gradually made their way along la Via Crucis.

Wishing you a peaceful easter weekend

*Yawn* *grumble* *nose in the air*. It wasn't easy convincing these two to agree to an easter greeting photo shoot. Just to get them wearing the ears without pulling or shaking them off was a 10 minute battle of I'm not having any of that *BS*. But the way to a dog's cooperation is through the stomach, and eventually, two dishes of pear chunks (off to the side) was enough to grant me this Kodak moment. Don't ask me about Maddie's "ears" — I was only going for a teddy bear hamster look as she is the more hammie of the two. Aarff!

Happy Easter from me, MotH, Maddie and MisterB

The liquid yeast test: Pizza Margherita

How I wish I could write an enthusiastic report on the wonders of this liquid yeast product, but all I can truthfully state is that it's simply bread-making yeast in wet form, stabilized with the addition of xantham gum. It claims to be practical, quick and effective, yet I don't see how that justifies double the cost of a cube of fresh yeast (or packet of dried). Also, it's scaled for use with half kilo of flour (3 1/3 cups) so if you're working with less, there isn't any sense in saving a teaspoon or so of fermenting liquid that could easily spill in the fridge.

Apart from all that, our pizza margherita dinner was a great success because we spent half of what we normally would compared with takeout. The dogs couldn't believe it either when I slid a baking sheet-sized pizza out of the oven. Maddie sees all. "But, but...I thought it came in a cardboard box. You know, the ones we always get to lick when you're done?" She has the "pizza trail" embedded in her olfactory sensors from countless visits to the pizzeria nearby.

Recipe from the back of the packet:

3 1/3 cup all-purpose flour, 1 teaspoon salt (the amount wasn't specified so I'm guessing it), 1 packet of liquid yeast, 1 cup warm water, 1 tablespoon olive oil, tomato sauce, mozzarella, fresh basil

Mound the flour on a work surface, make a well in the center and add the salt. Pour in the water and add the oil and yeast. Mix and knead the ingredients until smooth. Cover with a cloth and allow to rise for 2 hours. [And they call this quick?]

Why I love sunny days: solar energy for proofing bread. When the stones on the terrace are hot, it's an ideal place to set my bread dough. In the meantime... I do some prep for a curried cauliflower-potato side dish, but not without playing with my food first. It's good to practice humor in life, it keeps you looking young and with it.

One hour later... The ball of dough has ballooned. Either the stones were really that warm or the yeast is given to Hulk-like qualities. RAWRRR! No need in letting it Hulk another 60.

Preheat oven to 475°F. Roll the dough out onto a large baking sheet (I dusted mine with cornmeal), spread with tomato sauce and sliced mozzarella. Bake for 15 minutes. Garnish with fresh basil and a drizzle of olive oil.

Italy earthquake

Visualizzazione ingrandita della mappa

Just a quick note... It crossed my mind that I should give a little holler and let stateside family and friends know that we were not affected by the quake this morning. We live 400+ miles north from where it happened and slept right through (we're at marker A). At the moment we are just keeping ourselves updated with the latest news.

UPDATE: for current news regarding the earthquake.
http://ansa.it/site/index.html (italian)
http://ansa.it/site/notizie/awnplus/english/english.html (english)

Third lesson at doggie boot camp

"A properly exercised dog is a healthy dog. A properly handled dog can be a sociable dog. And a properly loved dog is a happy dog." — These are my 3 mantras for addressing Mister B's socializing problems in my way and I'll get right to the point.

I've become disenchanted with the credibility of Mister B's obedience class. I don't believe that his aggressive, ankle-biting behavior should be gradually worked out through simple basic training. To witness the trainer show up with boots on the third lesson is giving me a signal which says "I'm not sure if I can get that dog to stop biting, so I better (finally) wear protective footwear." A dog with tendencies to bite should be taught to stop the habit immediately as it puts dog, owner and the neighbor next door at potential risk. Am I out of line to want specific attention to a problem? If your child turns out to be a bully at school do you brush up on his manners with etiquette class or get to the core of his insecurities?

This is not to say that they aren't 100% successful at what they do, but I'm inclined to think that their style is at the level of Dog Ownership for Dummies. Honestly. Flipping through the training pamphlet, I notice their disagreement with prong/pinch collars. It causes pain to the dog - try it yourself and see! EHHH??? I'm sorry, but when is it ever wise to suggest that a human don a prong collar? Sounds crazy but seeing it in print was worse.

Anyway, this disenchantment couldn't have come at a better time. The weather has done a complete turn around and more cyclists are out testing their endurance up the mountain's incline. Cyclists are good for target practice (don't take me literally) because I'm able to see or sense their approach beforehand and prevent Mister B from wanting to attack by having him focus on me. All I do is cue him to sit/stay until the cyclist has passed, rewarding him with a treat if he follows through without growling or lunging. Verbal uh-uhs or Cesar Millan's famous ssssst! also works to help him stay focused when the cyclist is passing by. Today I was especially proud of Mister B because he not only ignored the cyclist, but he even resisted chasing a passing car. I'll update more frequently as he makes progress.

Adoro Rigoni di Asiago

I ♥LOVE♥ nocciolata

I'm that close (3 bomboloni worth) to repeating yesterday's donut experience in the kitchen, but I think my arteries could benefit from a break right about now. The title of this post, if you haven't yet guessed, is I adore Rigoni di Asiago, and how! The nutella-like chocolate filling illustrated in the previous post is Nocciolata, an organic chocolate and hazelnut spread that is an absolute staple in our pantry. Organic? Are some of you fleeing already? I know it's not often that I tout organic anything but due to a comment, I felt it time to share some info on this nocciolata secrecy and quit being so selfish. And guess what? Amazon has it!

I make no apologies for not using nutella; it's a matter of preference. Nocciolata (italian) came into our pantry when we were trying to find a choco/hazelnut creme product that parallels some really excellent stuff churned out in Turin. Guido Gobino's crema gianduja is supposedly one of the best around, but it's not available where I live. Instead, we stumbled upon a line of organic fruit jams made by Rigoni di Asiago (italian), which then led us to discover what would become an indulgence on just about anything you can imagine eating nocciolata with. The quality and variety of jams under their Fiordifrutta line was already an easy sell. Apricot, bitter orange, cherry, fig, strawberry, mixed berry, raspberry, lemon, mandarin orange, peach, plum... And that's only half of what was listed on their website. If there is one thing that makes a gorgeous breakfast table it has to be an assortment of colorful jams to go onto hotcakes, english muffins or toast. The honest truth though, is that I wouldn't mind seeing some of that color right now. This is what it's looking like outside at the moment.

Bomboloni or Krapfen or filled doughnuts

However you wanna call them, I forgot how much FUN it is to make your own fresh donuts until I gave it a little extra thought. Oh yeah...now I remember. The 2am baker's shift. :-O The greasy film left on your face after frying. :-S The task of changing the frying oil when it's long past its prime. How could I have forgotten? Yet despite the rather optimum environment to sprout new zits (wish I could see your expressions on that one!), my fondness for fried sweet dough is such that in times of stress, nothing could be funner to make in the kitchen. That photo up top was a hoot to shoot — try focusing a bulky Canon with one paw while shaking powdered sugar with the other. Psssst! Mister B, let's see what mama is up to. The pups were waiting at the ready to pounce on the donuts (Maddie especially) if they just so happened to fall on the floor.

Bomboloni or krapfen are two words that say filled donuts over here. Bomboloni is used for the major part of Italy while krapfen is more common in the Trentino-Alto Adige region. The high amount of butter makes this a fabulously rich yeast dough, and they're still pretty darn good the next day, although better if zapped real quick in the microwave to warm them through. Traditional fillings are custard cream, apricot jam and Nutella, but I use whatever jam that's sitting in the fridge. Happy frying!

Bomboloni / Krapfen / filled donut recipe

4 cups all-purpose flour
pinch salt
1/3 cup granulated sugar
1 cup whole milk, warmed
1 cube fresh yeast (25g) or 1 packet instant dried yeast
4 oz. sweet butter, softened to room temperature
2 large eggs, beaten
Vegetable oil for frying
Jam, chocolate hazelnut spread or filling of choice
Powdered sugar

Combine flour, salt and sugar in mixer; make a well in the center. Pour in the warm milk and sprinkle in the fresh (crumbled) or dried yeast. Let stand until dissolved. Add the butter and eggs, and knead on low until combined. Scrape dough out onto lightly floured work surface and knead by hand until smooth and silky; about 8 minutes. Round up dough into a smooth ball and place in a greased bowl. Cover with a light cloth and place in a warm place to rise until doubled; about 90 minutes.

After the dough has doubled, roll out into a 14 x 12 inch rectangle on a lightly floured surface to an approximate thickness of 1/2 inch. Using a cookie or biscuit cutter (mine was 2¼ inch), cut out rounds and let rest for 10 minutes before frying (5 minutes if your kitchen is very warm). I could've gotten 30 rounds if I had spaced them better but I got 28. The scraps can be kneaded together and rolled to make more rounds, but I made a small loaf of cinnamon bread to bake later.

Heat about an inch of oil over a medium-low flame. I've never measured the temperature but you don't want the oil to be too hot otherwise the donuts will brown too fast. Neither should it be too low or they'll soak up too much oil. Proceed to fry 5 or 6 at a time, depending on the size of your pan. Allow enough space to flip the rounds over easily. Fry on both sides until golden brown. Drain on paper towels.

When the bomboloni are cool enough to handle, take a sharp paring knife and make about a 5/8 inch deep cut in the center (or on the side) without going all the way through. Fill small ziploc bags with your filling of choice, snip a small corner from one end and squeeze a generous teaspoon into the center. Place cut side up and sift powdered sugar over the top. If you've got hungry sharks following your every move, watch these disappear!