Castagnole, carnival sweets

Castagnole carnival sweets Castagnole carnival sweets © Copyright Delicious Italy

These simple carnival sweets found across the Italian regions are more than probably named after the word 'castagna' or chestnut. When done they are similar in size and colour to your average conker. We have decided to locate this recipe in Piemonte due to the two towns of Castagnole Piemonte in the province of Turin and Castagnole Monferrato in the province of Asti. 

ingredients

400gr flour, 4 dessert spoons of olive oil, 3 eggs, 4 dessert spoons of sugar, 1 lemon rind, 2 spoons of rum or cognac, 1 spoon of yeast in water.

making it

Mix all the ingredients together to form a pastry.

Divide the mixture into chestnut sized balls.

Fry each in olive oil on a low heat.

Remove and roll each in the sugar.

Serve hot or cold.

www.castagnolemonferrato.com
www.comune.castagnolepiemonte.to.it

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz

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