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Castagnole recipe from of 09-02-2011 [Updated on 30-01-2019]
Castagnole are a typical dessert of Carnival, small balls of a dough made from flour, eggs and sugar fried and passed in sugar. They owe their name to the similarity of their shape to chestnuts and are a delight for the eyes and the palate.
Originally from Emilia Romagna, the damselfish they are now prepared and appreciated throughout Italy thanks to their simplicity of preparation and their goodness, there are numerous variations to prepare them, ricotta, al'alchermes, baked and they are all delicious.
This recipe is much loved by children, they are ideal to prepare for your little one's Carnival party, but I assure you that adults will also appreciate these fragrant and fragrant balls. Well it seems to me that there is nothing else to add, I leave you to the recipe and let me know if you liked them: P
How to make castagnole
Arrange the flour in a bowl with the sugar, eggs, butter, vanilla, salt, grated lemon zest, a tablespoon of aniseed liqueur and yeast in the center.
Work the ingredients gradually incorporating the flour, until all the ingredients are amalgamated into a soft dough.
Place the dough on a floured pastry board and form some cords with a thickness of about a couple of centimeters.
Cut the cords into small pieces.
With the help of your hands, give the various pieces of dough the shape of balls and arrange them on a plate.
Fry the damselfish a little at a time over moderate heat in plenty of oil, turning them in the pan until they are swollen and golden.
Lift the damselfish with a slotted spoon and place them on a sheet of absorbent paper.
Roll the balls still hot in granulated sugar, some prefer powdered sugar, the choice is yours.
Arrange the carnival damselfish in a serving dish and serve hot. If you prefer, you can also stuff them with cream