The Carnival chestnuts they are a typical recipe for this festival that is prepared in many regions. The name derives precisely from their similarity and size which is so reminiscent of them chestnuts.
It is a sweet that is prepared mostly during the period of Carnival. The recipe that many consider the original should be prepared with star anise just like the struffoli. But we have chosen to offer you another recipe for carnival chestnuts flavored with la Lemon peelsince anise is a flavor that many palates don’t like.
After making the basic dough, we proceed to make small balls the size of chestnuts, which are fried in plenty of peanut oil and sprinkle with the powdered sugar.
You can also try the version healthier without the frying, cooking them in the oven at 190°C for about 10-12 minutes. You can store them for a couple of days in an airtight container.
Keep scrolling to read the recipe!
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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 boardfloured 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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