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CASTAGNOLE

Updated: Mar 23, 2021



It is tradition for us to make "Castagnole" for the Italian "Carnevale" time, running from the end of Christmas time to Ash Wednesday.


Like everywhere in Italy, Carnevale it is not only famous for the Venice beautiful costumes , creative masks and dressing up your favourite icon but it is also a typical treats often fried and sweet. There are a lot of Castagnole types, different in shape and slightly in ingredients. Among the most famous are Frittelle(doughnuts); Crostoli or Galani (paper-thin layers of dough, deep-fried and dusted in sugar) Chiacchiere (flat bow shape) Cicerchia (small balls sticks together), Favette and so on.


This is the classic shape that everyone knows and here is the original one made like the old tradition wants. The only difference is from the old days, nonna used to fry them in lard – but also mamma and the people in my village still fry them with it so if you wish you can use it too to get the real taste of Castagnole from the old days too ;)



INGREDIENTS:

  • 300g flour

  • 75 caster sugar

  • 1/a glass olive oil

  • 2 eggs

  • 1/2 shot of liquor (Anice Mistra' or any liquor with nice flavour or any you like)

  • 1/2 lemon zest

  • 25g yeast Paneangeli Vanillato flavour

  • pinch of salt

  • honey

  • icing sugar

  • or jam

  • to fry: lard or olive oil




Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle. Add the oil, lemon zest, and salt.

Using a fork, lightly beat the eggs with the sugar. Add the oil, lemon zest, and salt. Then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don't break too soon. Add the liquor and the rest, taking care of bringing the mixture together with a spatula and your hands until you obtain a consistent ball of dough.

Work the dough with the heel of your hand until the mixture is smooth and soft. Knead the dough until you have a smooth, elastic, slightly sticky ball.


In a deep pan fill with lard or olive oil. Place it over a low-medium heat and wait for the oil to reach 180°C or very hot. Divide the dough into chunks of roughly the same size. Roll each chunk thick like a finger, then cut them into small pieces, about 2cm long. Roll each piece into a ball using your palm.

In a deep pan fill with strutto or olive oil. Place it over a low-medium heat and wait for the oil to reach 180°C or very hot.

Fry the ball in batches until crisp, light and deep golden all around. While cooking make sure you keep gently shaking the pan to allow the ball to cook in all the sides. When the balls are ready drain and transfer them to a plate covered with paper towels.

Leave them to cool down if you like to garnish with honey, jam or icing sugar.

If you like with caster sugar garnish with it while still warm.


Enjoy them with a glass of vin brulè (Mulled wine)!!






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