Today at Cucinaconoi I suggest you my model of the Castagnole recipe, a typical carnival dessert.
Let’s see the elements we want: 300 grams of flour, 2 eggs, 100 grams of sugar, half glass of rum, 75 grams of butter, a grated pores and skin of half lemon, half bag of baking powder for desserts, a little bit of salt, 2-three spoons of confectioners’ sugar and a few peanut oil to fry. It’s very simple to arrange this combination, you solely have to mix the elements all collectively and to work them rapidly. So we dispose the flour making a effectively, we add the sugar, eggs and butter / and the opposite elements, the yeast, the lemon pores and skin, a little bit of salt, we begin mixing and we add the rum. Then we begin kneading serving to us with a fork at first after which with our fingers till we get a easy stable combination.
Once it’s prepared we let it stand for about 5 minutes. Now we minimize the combination in little components and we roll them on the pastry board forming sticks of about 1 cm and a half. Then we’ll minimize them in chunks of 1 cm and a half, serving to us with a sprinkling of flour, if essential. We go on until we end the combination. / At this time we fry them in sizzling oil/ the temperature ought to be of about 160 levels. We roll them every now and then in order that they brown on either side. Once the Castagnole are golden brown we drain on a kitchen blotting paper or grease-proof paper. We dispose them on a platter and we sprinkle copiously with confectioners’ sugar.
There are completely different strategies to arrange Castagnole. With this recipe we are able to get very dry and friable Castagnole.
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