Chestnuts, donuts and tortelliare just some of the names by which these are called carnival recipeswhich together with the Chatter they are typical of the period. Among confetti, streamers and masks, chestnuts can’t be missed! Originally from Romagna, these little ones pancakes they are fragrant on the outside and soft on the inside… rolled in granulated sugar, they will appeal to everyone! The most classic version involves the use of aniseed but we advise you to experiment with other aromas in order to find your perfect recipe! Despite their paternity, castagnole are prepared and enjoyed in many regions of Italy.
Here are others Carnival pancakes not to be missed:
Discover ours too Fried or baked Carnival sweets!
To prepare the chestnuts, first work the soft butter with a spoon; add the seeds of the vanilla pod and the grated lemon zest 1. Mix until you get a homogeneous cream 2. In another bowl, pour the flour and sugar 3.
Then sift the yeast inside 4 and add the salt and the lightly beaten eggs 5 and flavored butter 6.
Also add the anise liqueur 7 and mix first with a spoon 8 and then by hand 9.
You will have to get a smooth dough 10. Cover it with a plate or cling film and let it rest for 30 minutes 11. Then transfer to a lightly floured surface 12.
Form a loaf 13 and using a tarot, obtain about 35 pieces of 12 g 14. Then form balls 15. By preparing all the balls immediately, they could dry out a bit, so we advise you to cover them or form them and fry them directly as you go.
When the oil has reached a temperature of 170°, dip a few castagnole at a time using a slotted spoon or kitchen spider. 16. Cook them for 2-3 minutes, turning them until they are golden brown 17. Then drain them 18.
Transfer them to a sheet with kitchen paper, or for fried 19 and pass them while still hot in the sugar 20. Gradually place them on a plate until you finish them all 21. The chestnuts are ready to serve!
