Castagnole is one of the most famous Carnival Treats and also one of the simplest one to be prepared. We love to prepare them along with Galani and FrittelleÂ during the period of the Venice Carnival. If you want to discover the history of the Castagnole, read our blog post here. Here we have included theÂ Castagnole Recipe we liked to test this year!
Please let us know if you tried our recipe and how it turned out!
450 gÂ plain flour, sifted
2Â eggs, beaten
100 gÂ sugar
1 tbspÂ Vanilla icing sugar
2 tbspÂ baking powder
a pinch ofÂ salt
50 gÂ butter, in cubes and softened
dryÂ white wine
icing sugarÂ to sprinkle
- Prepare the doughÂ by mixing all dry ingredients: the flour, the sugar, the vanilla sugar, the baking powder, the salt.Â
- Rub the softened butterÂ in the dry mixture until the pastry resembles breadcrumbs.Â
- AddÂ the beaten eggs.Â
- AddÂ the white wine, enough to have obtain a malleable dough, which is not to hard but not too soft either.
- Knead wellÂ for about 10 minutes.
- Cut into small piecesÂ and roll into sausage like shapes, the size of your middle finger.
- Cut themÂ into small pieces, about 2 cm long.
- Form small ballsÂ and fry them in deep boiling oil. The little balls must float. Â
- Make sure to turn them constantly.Â
- When they are well swollen,Â remove themÂ with a slotted spoon and drain them on paper towels.Â
- Once they cool down,Â sprinkle themÂ with icing sugar
Remember, you can always come to Venice and join one of our cooking classes. We can organise Dessert Cooking Classes and teach you how to prepare this recipes and many more Italian Dessert Recipes.