Lo Sfinge

Written by Katie Parla on February 25, 2010

My love of ricotta in all its sweet forms is no secret. I couldn’t turn down a cassata, crostata, or cannolo to save my life. My obsession with lo sfinge is no less intense. And while many are busy avoiding such things for Lent, I’m eating these deep fried puff pastries filled with sweet ricotta like it’s my job. You’ll find sfinge all over Italy this time of year, though you are likely to hear them called bigne–sfinge is the Sicilian name–as they are traditionally made to celebrate the Feast of San Giuseppe in mid-March. Thanks to their popularity you can get them year-round, a fact that I obviously take advantage of.

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