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Castagnole, Carnival Fritters

Castagnole, Carnival Fritters | Le Marche and Food | Scoop.it
Castagnole are a specialty of Carnevale and eaten across Italy during this period. The name castagnole derives from the word castagna or chestnut because of the color & size when cooked. I prefer them drizzled in lots of honey, but traditionaly in our area they are rolled in sugar & drizzled with the liquor alkermes - giving it that bright red color.
Don't be put-off by frying with lard, as this is the traditional method & its just freakn' delicious!  The good Doctor Gaggi recommends frying in strutto and this is coming from a Cardiologist! It is possible to fry them in oil, however in his opinion, "Then they would not be castagnole!"
You only eat it once a year - so dig in!

Castagnole Recipe

  • 4 eggs
  • 400 gr. or 4 scant cups of flour
  • 4 tablespoons olive oil
  • 4 tablespoons sugar
  • 1/2 glass or 1/4 cup liquor (we use rosolio but anice, cognac or rum can work as well)
  • grated zest of a lemon
  • 1 packet of "lieveto per dolce" or 1.5 tablespoons of baking powder
  • enough fat to fry in - we use strutto (lard) but you can use vegetable oil as well.
  • honey
  • alkermes liquor


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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Curated by Mariano Pallottini