Sunday, May 19 2024

Castagnole are traditional Italian sweet fritters, perfect for satisfying a craving for something sweet and satisfying.

This recipe takes classic castagnole to a new level, adding a creamy ricotta filling and a luxurious chocolate coating, resulting in a decadent and irresistible dessert.


 

 

 

Makes about 20/25 castagnole

INGREDIENTS:

For the castagnole:

  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/2 cup ricotta cheese
  • Zest of 1 lemon
  • 1 pinch of salt
  • Cooking oil for frying

For the filling:

  • 1 cup ricotta cheese
  • 1/4 cup powdered sugar
  • Zest of 1 lemon

For the chocolate coating:

  • 7 ounces dark chocolate

 

 

METHOD:

Prepare the dough for the castagnole:

In a bowl, mix the flour with the sugar, ricotta cheese, eggs, grated lemon zest and a pinch of salt.
Knead the dough until smooth and soft. If the dough is too sticky, add a little flour.
Cover the dough with plastic wrap and let it rest in the refrigerator for about 30 minutes.

Prepare the filling:

In a bowl, mix the ricotta cheese with the powdered sugar and grated lemon zest. Make sure the filling is well combined. Set aside.

Form the castagnole:

After resting in the refrigerator, take the dough and form small balls, about the size of a walnut, with slightly damp hands.
With your thumb, make a small hollow in each ball and fill it with a teaspoon of the ricotta filling. Close the dough tightly around the filling, forming a ball.

Fry the castagnole:

In a large pot, heat the frying oil thoroughly.
When the oil is hot, fry the castagnole a few at a time, turning them gently until they are evenly browned.
Remove them with a slotted spoon and place them on paper towels to remove excess oil.

Prepare the chocolate coating:

Melt the dark chocolate in a double boiler or in the microwave, stirring occasionally until smooth and even.

Assembling the castagnole:

Once the castagnole have cooled slightly, dip half of each castagnola into the melted chocolate, making sure to cover only half of the castagnole.

Allow the excess chocolate to drip off.

Place them on a tray lined with baking paper and let them cool completely until the chocolate has solidified.

When the chocolate has solidified, your ricotta-filled, dark chocolate-covered castagnole will be ready to enjoy!

Serve them as a dessert or as a sweet accompaniment to coffee

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