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Recipe: Appetizing Castagnole

Delicious, easy and tasty.

Castagnole. Castagnole Sweet Dough Balls, are a delicious Italian sweet, soft on the inside and crunchy on the outside, the traditional recipe during Carnival time. Italians like to celebrate carnivale time eating Frappe and Sweet Ravioli. One of my family's favourite are these Castagnole.

Castagnole From adding different spices to even filling them after they are made. Castagnole ripiene, zeppole, tortelli, sono solo alcuni dei nomi con cui vengono chiamati questi dolci tipici del Carnevale. Tra coriandoli, stelle filanti e mascherine le castagnole non possono proprio mancare! You can cook Castagnole using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Castagnole

  1. It's 2 of uova.
  2. It's 2 cucchiai of zucchero.
  3. It's 1 bicchierino of grappa.
  4. Prepare 1 cucchiaino of scorza grattugiata di arancia.
  5. Prepare 1 cucchiaino of lievito per dolci.
  6. You need 60 g of burro morbido.
  7. It's 200/250 of di farina (io aggiungo sempre al posto della farina anche qualche cucchiaio di fecola).

D'origine romagnola, questi piccoli bocconcini di pasta fritta risultano fragranti esternamente e morbide all'interno. rotolate nello zucchero semolato faranno gola proprio a tutti! Castagnole (Italian Carnival Fritters) are sweet dough balls which are deep-fried and covered, when still warm, with sugar. It is possible to find them also stuffed with cream, chocolate, ricotta. Here, I filled them with the delectable Duo Penotti Hazelnut and Vanilla spread.

Castagnole instructions

  1. Mescolate uova con zucchero.
  2. Aggiungete grappa, farina e burro e lievito.
  3. Amalgamate tutto come una frolla, fate riposare in frigo per 30 minuti.
  4. Formate le palline o ciambelline e friggete.

A wonderfully authentic recipe for "Castagnole", an Italian Fried Dough Balls recipe. These are perfect morsels of dough fried to golden brown perfection. If you loved my Blueberry Glazed Doughnuts or Beignets, you will adore these! Of these fritters, I particularly love castagnole. They get their name from their shape, which is similar to a chestnut (castagna, in Italian).