The Venetian Castagnole are a typical dessert from the Carnival period, crunchy on the outside, soft on the inside and with a truly irresistible taste and flavor. They are spread all over Italy, in fact each region retains its own recipe and tradition, thus enhancing one of the most typical and characteristic products of the peninsula.
Don't miss out on pancakes and galani for other gluttonous travelers, other sweets typical of the Carnival period, also because, for almost a thousand years, Venice and fritola (pancake) have been one. Now let's see together the traditional recipe for the preparation of Castagnole.
We begin the preparation of the Castagnole by putting together flour, sugar, yeast and a pinch of salt, mix everything and add the eggs and butter previously melted in a water bath and grappa. Work the mixture well, using the mixer if you have limited time, or with the good old system, with your hands.
We divide the dough into smaller parts and finally cut small pieces similar in size to that of a walnut. Once the operation is completed, put a cloth on it and let it sit for about an hour. Finally heat the seed oil and when it is boiling, (just insert a small piece to check it) fry your Castagnole, removing them when they are golden in color. Place them on paper towels to dry the oil and serve them cold after sprinkling them with icing sugar.
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