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There is no Carnival without ricotta castagnole


Castagnole with ricotta

Castagnole with ricotta are one of the best fried carnival desserts ever and we will also reveal the recipe to make them in the oven.

Carnival sweets are many and you should start at least a month in advance to try them all. However, if you have little time and don’t want to give up frying, then we recommend trying the ricotta castagnole. This typical dessert of the carnival period is really simple to prepare: it starts from a soft dough from which balls are then obtained for frying .

The secret to obtaining very soft ricotta castagnole is to let the dough rest and then fry each sweet castagnola at the right temperature . If the oil were too hot then the fried damselfish would burn outside while remaining raw inside. Don’t worry though: thanks to our recipe you won’t have to worry about anything! And for those who are attentive to the line, we have also thought of the light variant of baked ricotta castagnole. What more could you want than to taste one?

Castagnole with ricotta
Castagnole with ricotta

How damselfish are made with the original recipe

  1. Pour the flour, starch, sugar and yeast into a bowl.
  2. Scent with the seeds of the vanilla bean, taken by cutting it in half lengthwise and scraping the inside, and the grated rind of half an organic lemon. Be careful that it is not treated .
  3. Then add the ricotta, the melted butter, the egg yolks and the liqueur. We like to reinforce the lemon flavor by adding limoncello. Grappa or Strega liqueur are also fine.
  4. First knead with a spoon then finish it by hand, rather quickly, just long enough to form a dough.
  5. Let it rest under a covered bowl for 30 minutes.
  6. Then heat the seed oil so that you can proceed with a deep frying.
  7. Remove small portions of dough about the size of a walnut and start frying. To test the temperature of the oil you can help yourself with a thermometer and check that it is at 175 ° C or dip a ball and see how it behaves: if it goes to the bottom and does not rise, the oil is cold, if it colors quickly then it is too hot . Keep in mind that it takes 2 minutes for the heat to penetrate to the heart of the dough, cooking it well.
  8. Then fry the carnival castagnole with ricotta a few at a time, draining them with a slotted spoon as soon as they are ready.
  9. Quickly pass them on absorbent paper and then roll them in granulated sugar to cover them.

To fully appreciate the soft damselfish with ricotta, enjoy them immediately : it is known that fried food tends to lose its consistency after a few minutes. In any case, also try the other carnival sweets we have tried for you!

As promised, here are our tips for preparing soft baked damselfish with ricotta. First you will need to make some changes to the recipe using 90 grams of sugar . We increase the doses because baked desserts, compared to fried ones, have a more delicate flavor. Then arrange the balls well spaced on a baking sheet lined with parchment paper and cook at 180 ° C for 15 minutes . When hot, pass them in icing sugar and serve.

storage

The castagnole, as well as many fried desserts, should be enjoyed at the moment or at most within a few hours. We therefore advise against any type of storage.


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