Typical of Romagna, the castagnole are sweet fritters, the size of a chestnut, typical of the Carnival period. Stuffed with custard or chocolate, fried or baked, they are difficult to resist!
To prepare this recipe you can opt for baking, or for the classic fry:
INGREDIENTS (for 40 castagnole)
- 400 gr of flour
- 3 eggs
- 100 gr of sugar
- 80 grams of butter
- The grated rind of a lemon
- 1 sachet of baking powder
- A pinch of salt
- Powdered sugar
- Hazelnut cream
- Ricotta cheese
- Fry oil
- Have your creams ready.
- In a bowl, pour the flour, the grated rind of the lemon, the salt and the yeast, place in a fountain and add the butter, and the eggs being careful to pour them one at a time.
- Knead the mixture until a smooth and homogeneous dough is obtained and then let it rest in the refrigerator for about half an hour.
- After this time, divide the dough into eight parts, from each one make a sausage, as for the preparation of the gnocchi, and cut many pieces of the size of about 2 cm.
- Take each cube in your hands, create a round shape, place the cream or ricotta inside, and close the dough on itself.
- If you opt for baking, place the balls of dough on a baking sheet covered with parchment paper, separating them from each other as they will grow during cooking.
- Turn on the oven at 160° and cook for 10-15 minutes or until golden.
- If you decide to cook in a pan, put plenty of sunflower oil in a large pan and fry them on both sides until browned.
- Sprinkle with icing sugar and serve.