Damselfish with cocoa: typical sweet of Carnival everyone likes damselfish, they are a cross between donuts and staples, inserting the ricotta into the dough gives the damselfish a softness that they generally do not have, in this version I made them with cocoa for the classic version click here : soft damselfish

Look for other Carnival recipes

Ingredients for 8 people

• 270 grams of flour 00
• 140 gr of ricotta
• 65 grams of sugar
• 50 grams of milk
• 20 grams of unsweetened cocoa powder
• 2 eggs
• a pinch of salt
• grated orange zest
• a spoonful of Strega liqueur or Rum (optional but recommended)
• 3 teaspoons of baking powder
• peanut oil for frying

⬇️ Damselfish Recipe Video with Cocoa⬇️

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How to make the Castagnole with cocoa

We put the ricotta and it in a bowl sugar, we mix, we add the 2 eggs beaten lightly with a fork and mix with a spoon or spatula

we add the grated zest of 1 orange and a pinch of salt, continue to mix everything finally add the flour, the cocoa powder and the yeast

we mix. The dough will seem dry at first, then gradually it will become sticky

let's pour it on one pastry board floured and knead until it is compact and a little less sticky, we don't add too much flour, just a thin layer on the pastry board.

Let the covered dough rest for half an hour, then cut large pieces and create some loaves that we are going to cut into many pieces (such as gnocchi) and thus form balls with our hands the size of a chestnut or even smaller (preferably the small shape so as not to run the risk of them being raw inside)

Let's heat theoil (peanuts) in a saucepan with high sides, pour the damselfish a few at a time, keep a saucer ready next caster sugar,

Let the damselfish cook in oil for about 1 minute, turn the damselfish with a wooden spoon upside down and create a vortex in the oil,

in this way the damselfish will be turned on all sides and cooking will be uniform, take the damselfish with a slotted spoon and put them in granulated sugar, or on absorbent paper and then a little powdered sugar. Your cocoa damselfish are ready!

WINE PAIRING: Val d’Arbia Vin santo Doc, Sannio Moscato Doc

For the wine pairing I consulted the website: www.vinacciolo.it

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