The soft castagnole with mascarpone and orange are one of the many versions of spoonable castagnole; easy to make, they are prepared and fried in a short time, and they stay soft for a long time if well preserved.
We are in the middle of Carnival, the pastry shop windows are full of chiacchiere, arancini, and fritters of all kinds, which are really hard to resist; making them at home will allow you to save money and get lighter and healthier products.
The recipe I propose is a variant of my castagnole with ricotta, the dough is the same, but I replaced the ricotta with the same quantity of mascarpone which gives the castagnole a unique softness, making them super soft and delicate.
I don’t really like frying, I don’t do it often, but this year I can’t stop anymore; since I took the course with Luca Montersino, I can’t wait to put into practice the tips received. It’s not difficult, but you have to follow a few rules that will make your fried foods perfect.
What are the rules for perfect castagnole?
– The oil you use for cooking should never reach the smoke point (every fat has a different smoke point, for peanut oil it is 446°F)
– The ideal temperature for Carnival fryings like castagnole is around 329°F
– It’s important to monitor the oil temperature with a thermometer to keep it under control
– Never fry too many pieces at once, or the oil temperature will drop, and the castagnole will absorb more oil
– Always keep the castagnole moving; this way, they will cook evenly
Let’s see how to prepare the castagnole with mascarpone and orange
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: for 450 g of castagnole
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 1 1/4 cups all-purpose flour
- 3.5 oz mascarpone
- 1 egg (medium)
- 1/8 cup sugar
- 1 3/4 tsp baking powder
- 1 tbsp rum
- 1/6 cup milk (or orange juice)
- 1 tsp vanilla extract
- 1 tsp orange zest
- 17.6 oz peanut oil
- to taste granulated sugar
Tools
- 1 Bowl
- 1 Scale
- 1 Hand whisk
- 1 Saucepan small
- 1 Slotted spoon
- Paper towel
Procedure
In a bowl, work the mascarpone with the sugar, incorporate the egg, add the vanilla, orange zest, liquor, and milk (or orange juice), mixing well with the hand whisk.
Add the sifted flour with the baking powder, mix the mixture until you get a smooth and homogeneous dough. Cover and let it rest for 15 minutes at room temperature.
Pour the oil into a small saucepan with a thick bottom and bring it to 329°F. Take a small amount of dough with a teaspoon and, with the help of another teaspoon, gently drop it into the hot oil.
The castagnole will double in size and become round in a short time.Fry a few at a time, moving them often with the slotted spoon, so they cook evenly.
When they are golden, drain them on a plate covered with a paper towel to remove the excess oil. Let them cool slightly and roll them in granulated sugar.
The castagnole with mascarpone and orange are ready.
Tips
The castagnole with mascarpone and orange keep for 2 days at room temperature.
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