Castagnole or also called favette are a typical carnival sweet spread throughout Italy. Their recipe is very old, in fact a manuscript volume of the eighteenth century was found in the state archive of Viterbo, in which there are written 4 variants and also a possible cooking in the oven. The main ingredients which are flour, sugar, eggs and butter or seed oil give rise to the formation of balls which are fried in abundant boiling oil. I have enriched them with a delicate cream that gives them an even more delicious and pleasant flavor. If desired, they can also be enjoyed simply fried and sprinkled with powdered sugar, in short, little gems. Good preparation to all.
Time of realization: 45 minutes
Degree of difficulty (1 to 5): 1
Ingredients
For the damselfish
500 g of 00 flour
130 g of granulated sugar
2 medium sized eggs
100 ml of whole milk
100 ml of seed oil
50 ml of witch liqueur
grated zest of an organic orange
1 sachet of baking powder for cakes
1 liter of peanut oil for frying
For the cream
350 ml of fresh whole milk
150 ml of fresh cream
100 g of sugar
2 medium sized eggs
50 g of 00 flour
a few drops of vanilla essence
For the finish
vanilla icing sugar to taste
Procedure for making cream castagnole
For the cream
In a saucepan, mix the eggs with the sugar, add the vanilla essence, the sifted flour, lastly the milk and cream at room temperature, put everything on the gas and cook over moderate heat until it thickens with the help of a whip.
If you use the thermomix in the jug, insert all the ingredients 8 min 90 ° speed 4. Transfer the cream to a bowl with contact film and allow to cool to room temperature.
For the damselfish
With the help of an electric beater (insert the spiral whisk to mix) or by hand with a wooden spoon mix the eggs with the sugar, spoon the sifted flour alternating the milk with the oil, finish the dough with orange peel, liqueur and baking powder.
The mixture obtained is very similar to that of choux pastry, let it rest at room temperature for an hour, after the set time put it in a few bag and dose it directly with a few bag in dumplings in the pan where you have heated plenty of oil hot (170 ° C), help yourself with a scissors or a knife dipped in the frying oil. The damselfish must be browned, let them cool and with the help of a pastry bag with a smooth spout fill the damselfish with the cream and sprinkle with vanilla icing sugar.
The recipe was made by Emanuela Giannico.
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