Hello friends, today I present to you these delicious ricotta castagnole filled with Nutella to make during the Carnival period. But I assure you they are just as good throughout the year. With the ricotta dough, they are much softer. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
Ingredients for Ricotta Castagnole Filled with Nutella
- 1 egg
- 5.3 oz dry ricotta
- 1.2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp limoncello
- 2 tsp baking powder
- grated lemon zest
- 1 pinch fine salt
- Nutella®
- as needed granulated sugar
- 1 quart peanut oil
Tools
- 1 Stand Mixer
- 1 Frying Pan
- 1 Spoon
- 1 Pastry Bag
Steps for Ricotta Castagnole Filled with Nutella
To make these delicious ricotta castagnole, first whip the eggs with the granulated sugar, grated lemon zest, and ricotta in a bowl or stand mixer for a few minutes. Gradually incorporate the limoncello while continuing to mix. Finally, add the sifted flour, salt, and baking powder, and mix vigorously for a few minutes to obtain a soft dough similar to whipped shortcrust pastry. Let it rest in the fridge for a couple of hours.
Pour peanut oil into a frying pan and heat it to a temperature of 320°F-340°F. Take the dough from the fridge and, using a spoon, form fritters to place in the oil. Cook on both sides for a few minutes, then drain on absorbent paper. If you like, you can use a piping bag to make perfect castagnole, but if you’re not experienced, it’s better to use a spoon.
While warm, pierce the fritters and fill them with a syringe or piping bag filled with Nutella, then roll them in granulated sugar and serve hot.
I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, TIPS, AND NOTES
The ricotta castagnole can also be filled with other spreads or flavored creams such as hazelnut paste or coffee cream. They disappear quickly, but if any are left, they can be stored for two days; just reheat them in the microwave, and they will become soft again as if freshly cooked.
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