Ricotta castagnole without gluten, with rice flour, but I assure you they are good for everyone! They are very soft, just a little ricotta to make them soft as pillows. Ricotta castagnole without gluten, just because they are made with rice flour, but in all respects, officially we are talking about castagnole, traditional Carnival sweets, to my surprise I discovered from the web that the castagnola is typical of Lazio, Liguria, Emilia-Romagna, Veneto and Marche. The castagnole recipe is very ancient, even dating back to the eighteenth century, already in Lazio, baking was included! let’s face it guys, we didn’t invent anything new. The original recipe does not include ricotta, certainly, but my experiment required it and so it went well, very satisfied with my work: try it to believe. You can find other traditional recipes for the Carnival holiday on my blog.giallozafferano.it/vaipinacucina, like the apple fritters with beer for example.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- Energy 616.37 (Kcal)
- Carbohydrates 27.69 (g) of which sugars 10.15 (g)
- Proteins 6.09 (g)
- Fat 54.59 (g) of which saturated 11.23 (g)of which unsaturated 40.79 (g)
- Fibers 0.22 (g)
- Sodium 42.75 (mg)
Indicative values for a portion of 60 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 to prepare ricotta castagnole
- 1 egg
- 1/4 cup sugar
- 1 cup rice flour
- 3.5 tbsp whole milk
- 5.3 oz sheep ricotta
- 1 tsp baking powder
- 1 tbsp rum flavor
- 10.5 oz peanut oil (for frying)
Tools to prepare gluten free castagnole
- Small Pot
- Electric Whisk
- Bowl
Preparation
I always prepare a small batch especially if it’s the first time I’m trying a new recipe.
In a bowl, start adding the ingredients, the sugar with the egg, the baking powder with the rice flour, the rum with the milk, and finally the ricotta.
With the electric whisk, turn everything into a smooth and homogeneous cream, done, that’s all you need to do.
Put the seed oil in a small pot and start frying the ricotta castagnole without gluten. Help yourself with a teaspoon.
I discovered that using rice flour, certainly the frying is lighter, it absorbs less oil during cooking and besides being gluten free, in my opinion, it is good for everyone.
Ready!
The ricotta castagnole without gluten are ready
With a bit of powdered sugar, now they are really ready.
Follow me
FOLLOW ME on FACEBOOK and INSTAGRAM and SUBSCRIBE to my NOTIFICATIONS to receive the recipe of the day FOR FREE!! If you want to receive the recipes on FACEBOOK SUBSCRIBE to my NEWSLETTER HERE m.me/InCucinaConPina
Can I also use cow’s ricotta to prepare the castagnole?
Yes, of course, any other ricotta will do, not just the sheep one.
How long do ricotta castagnole last?
In theory, at least 2 days and outside the fridge otherwise they become hard. In theory because in practice they don’t last long, they are a bit like cherries one leads to another.
