A tasty idea for the Carnival period, different from the classic fried sweets… Savory castagnole, simple and flavorful, with ricotta dough and pieces of salami. They are prepared like the classic castagnole and are excellent as an appetizer and to accompany aperitifs, along with cold cuts, cheese, and sauces. Crunchy on the outside and soft on the inside… try them too because one leads to another!
Here are more delicious ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Frying
- Seasonality: Carnival
- Energy 114.62 (Kcal)
- Carbohydrates 12.30 (g) of which sugars 0.38 (g)
- Proteins 5.57 (g)
- Fat 5.05 (g) of which saturated 1.86 (g)of which unsaturated 2.98 (g)
- Fibers 0.35 (g)
- Sodium 153.34 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/8 cups all-purpose flour
- 2 eggs
- 7 oz ricotta
- 1 tbsp vegetable oil
- Half packet instant yeast for savory preparations
- 2 tbsp grated Grana Padano
- 4.5 oz salami
- salt
- peanut oil (for frying)
Tools
- Bowl
- Cutting board
- Pot
- Paper towels
- Slotted spoon
Preparation
Break the eggs into a bowl, add a pinch of salt, the ricotta, and the vegetable oil.
Mix with a hand whisk or in a stand mixer if you prefer.
Add the sifted flour, grated Grana, and yeast. Blend until you obtain a soft dough.
Now add the salami, cut into small pieces (1). Quickly knead on the work surface to obtain a homogeneous ball.
With the help of a little flour, form logs and cut them into pieces of the same size (2), rounding them between your palms. Mine weighed about 10-12 g each, but you can make them slightly larger.
Heat plenty of peanut oil in a deep pot on the stove.
Check the temperature by inserting a wooden stick… when small bubbles form around it, the oil will be ready.
Fry the castagnole a little at a time (3), turning them with a spoon or tongs. When they are golden (it will take about 5 minutes), drain them on paper towels (4).
Your savory castagnole are ready, I suggest serving them immediately so they are crunchy on the outside and soft inside.
Tips and Notes
I recommend using a soft salami, not too aged. In my case, I used finocchiona. If you don’t like salami, you can omit it or replace it with speck or cooked ham.
Always fry few pieces at a time to avoid lowering the oil’s temperature. In any case, the oil should not boil excessively, otherwise, the castagnole might burn on the outside while remaining raw inside.
FAQ (Questions and Answers)
How many castagnole can you make with these amounts?
You should get 70-80 castagnole, depending on their size.
Can I store savory castagnole?
You can store them in the fridge for 1-2 days. Then you can reheat them in the oven or air fryer.
