How to make the carnival chestnuts: the recipe – Italian Cuisine

How to make the carnival chestnuts: the recipe


Small bon bon sweet and crispy, the castagnole are so tasty and delicious, that you will not be able to stop eating them.

Their name derives from the shape, slightly larger than a chestnut: the Castagnole, the carnival pancakes that are prepared in Emilia Romagna, are golden morsels typical of these days of celebration, easy to prepare at home and taste so inviting that they will end in a moment. They are made with a dough of eggs, flour and sugar added a little liqueur, normally the rum or white grappaaccording to taste. Sprinkle with powdered sugar, they can also be filled with custard or chocolate cream, to make them more delicious. Below our recipe, good work.

The recipe for carnival castagnole

Ingredients

250 g flour 00
40 g sugar
50 g butter
2 eggs
half a glass of rum
the zest of a lemon or an orange
half a packet of yeast
powdered sugar to cover them

Method

Make a fountain with the flour and add the yeast, the sugar and the butter and start to knead. Add the eggs, one at a time, the lemon peel, the rum and keep kneading until you have obtained a smooth and homogeneous mixture. Wrap it with some film and leave it rest in the fridge for an hour. At this point take a part of the dough, roll it in your hands until obtaining a loaf and then balls, big little more than a chestnut. Separately, heat the peanut oil in a frying pan and, when it is very hot, gradually throw the pellets into the oil, and fry until they are well golden on the whole surface. To make sure that they are cooked inside, pungetele with a toothpick: if it comes out dry, then the castagnole will be ready. At this point, drain them with a skimmer and place them on a plate with absorbent paper, because they lose excess oil. Sprinkle with icing sugar and serve them.

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