- Flour type 00 220 grams
- White sugar 40 grams • 392 kcal
- Eggs 2 • 130 kcal
- White rum 2 tablespoons
- Extra-virgin olive oil 2 tablespoons
- Butter 40 grams • 717 kcal
- baking powder for desserts 8 grams
- Sea salt a pinch
- Powdered sugar
- Hazelnut cream
- Peanut seeds oil 1 liter
Castagnole are soft balls, big like a chestnut, which can be fried or baked in the oven. Often they are stuffed with custard or they are wet in alchermes, but the original recipe only includes frying.
Sift the flour with salt and baking powder in a large bowl, create a hole in the center and place the eggs, diced butter, white rum and sugar. Mix well the ingredients, helping yourself with a fork, and create a soft dough.
Place the dough on a work surface, cut it into equal parts and create rolls of dough from the thickness of a finger making them slide on the table with your hands.
Cut the cylinders into small pieces and arrange them on the table separately so that they do not stick together.
Give the shape of the balls to each piece of dough with circular movements of the hands and put them in a plate.
Heat plenty of peanut seeds oil and fry your castagnole a few at a time by turning them continuously in the pan until they are swollen and golden.
Place the castagnole on a plate covered with absorbent paper, using a skimmer and roll them into the granulated sugar.
Serve the Carnival chestnuts still warm.
To add the hazelnut cream to your castagnole, once the pieces of dough are detached, form balls with your hands, crush each ball and place a teaspoon of hazelnut in the center. Close them well, pass them between your hands to roll them up and fry them.
To make soft castagnole, the butter must be previously softened. Frying oil must also be hot but not boiling.
Often we find the castagnole served with a sprinkle of powdered sugar (as the recipe that I propose today) or passed in white granulated sugar. But not everyone knows that the castagnole can also be wet in alchermes (the classic fuchsia colored liquor that is used a lot in pastry-making) that allows the granulated sugar to stick even better or with the very simple honey poured over it.