Castagnole with Ricotta
These soft and tender castagnole are made with ricotta and baked in the oven
Castagnole are favourite treat usually enjoyed and prepared during Carnival time in Italy. Their name come from the Italian word for chestnuts ad they remind on them.
Castagnole are very easy to prepare following the recipe below. You can use any other liqueur instead of rum, you can add vanilla or replace icing sugar with caster sugar. You can also bake castagnole in the oven instead of frying so they come out more crunchier. This version of recipe is with ricotta which makes them tender and soft.
- 200 g ricotta
- 200 g plain flour
- 60 g caster sugar
- 2 eggs
- 12 g baking powder
- 1 tablespoon of rhum
- zest of 1 lemon
- zest of 1 orange
- vegetable oil for frying
- icing sugar for dusting
- In a large bowl mix together ricotta, sugar, eggs and rhum until you get smooth texture. Add orange and lemon zest to the mixture. Gradually add flour mixed with baking powder and work everything together until incorporated. You should get soft and tender dough. Place it in the fridge for about 20 minutes to rest.
- Heat a small saucepan with enough oil for castagnole to float. Using a teaspoon make a small balls and cook them in batches of four or five for about 2 minutes, until evenly golden-brown. Be sure not to overcrowd the pan or the temperature will drop too much.
- Drain fried castagnole on paper towels and dust with icing sugar. You can also bake castagnole in the oven instead of frying. In this case, place them on the baking tray covered with baking paper and bake them at 180°C for about 15 minutes. Castagnole are best eaten the day they are prepared, but they will keep in an airtight container at room temperature for 3 to 4 days.
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