#dolce #carnevale #crapapelada_kitchen
Per il periodo di #carnevale è #tradizione realizzare dei #dolci #speciali , le castagnole sono le versione emiliana dei tipici dolcetti di queto periodo, in atre regioni #italiane li possiamo trovare leggermente differenti come consistenza e con nomi diversi ad esempio le #frittole di #venezia o i #tortelli lombardi e infine le #zeppole campane, tutte però esprimono il desiderio di eccedere nei divertimenti, dunque anche noi ci proiettiamo in questa direzione e andiamo ai fonelli.
#ingredienti
-450 gr di #farina 00
-200 gr di #zucchero semolato
-3 #uova
-1 bacca di #vaniglia
– 1 #limone non trattato
-75 gr di burro
– #olio di #mais per #friggere
– #sale
– 100 ml di #liquore al #anice oppure #rhum
Buona visione e lascia un #commento e un #like
Good morning to all of you and welcome back to the kitchen this year too, let’s try to do our part to best introduce what is a wonderful period especially for children which is the carnival faithful to the etymology of the word carnival “carnem levare” in prediction of the Lenten abstinence period
We go straight away with our hands in the oven on the stove to make the [Music] chestnuts let’s see together the ingredients we need we need 450 g of sifted 00 flour so I’ve sifted it three times here and then we will sift it even before
Putting it in the dough. So in any case it is a good idea that the more you sift it the better. This is a dessert that must rise so it is essential to sift it. 450 g of flour. Let’s use
Enough oil for frying so there is no precise dose Three whole eggs we need 200 g of sugar of which 150 we will use for the preparation and the remaining 50 g we will then use to sprinkle our pancakes Then we need two
Generous spoons we are around 100 ml of liqueur anise I have this particular one with anise If you want you can also use rum The effect is practically the same Then we need a vanilla pod this one the butter 75 g of butter Please take
The quality butter I’m going to use Furthermore the untreated zest of a lemon You can also use an orange I prefer lemon for this dessert 16 g of baking powder and finally a little salt Here the only difficult thing in preparing the dish is to understand
What this dessert is called in the various Italian regions we call them Castagnole If we are from Bologna if you are from Milan we call them turtei If instead we are from Venice we call them frittole if instead we are from Campania or Puglia we will call them zeppole revealed Therefore the mystery
That contains the name of this dessert is there let’s go straight to the stove But first acronym The first operation I’m going to do is to put two saucepans on the fire, one a little smaller and one a little bigger on the smaller one I’m going to pour
Our liquid into the aniseed liquid with anise since it has a rather high percentage of alcohol I prefer to let some of the alcohol evaporate a little and then use it. Have you ever seen Arlecchino or Pulcinella walking around drunk like that… Well actually the other saucepan
Instead we simply put it on the heat and let it heat up without anything inside. Now that it has reduced by half we can turn off the heat and let it cool in the larger saucepan that we heated so far from the heat, let’s add the butter, this
Will allow us to melt the butter well without letting it burn well so far from the heat we can keep a cream without it burning this is important we leave it like this so little by little
Everything will melt you see in a few moments the butter has completely dissolved and we are ready we let it cool a little a little bit too, let’s go into a Bull to break the three eggs,
Add the 150 g of sugar and as always, as soon as we add the sugar to the eggs we have to mix them together otherwise we’ll get lumps so let’s start the process straight away and let’s go
Slowly and beat them the more we’ll be able to whip them to agglomerate the air and our pancakes will be softer. I add a pinch of salt and continue to whip now when the mixture is so foamy I add the butter inside, which has cooled down, meanwhile I also add the anise liqueur,
I grate the zest of an untreated lemon I recommend, as always, only the yellow part Avoid the white part I go in with the yeast I sieve it and give it a first stir I go to recover the vanilla seeds then I crush them
With a knife on the plate I go to cut it for the long like this I’m going to collect all the seeds, look here. Please take them all, because with what vanilla beans cost, don’t waste any of them. The vanilla bean. Please don’t throw it away
If you intend to fill the chestnuts with custard. will result essential for making the cream I’m going to mix the mixture well and now it’s time for the flour, here too after having already sifted it three times I’m going to sift it
Again before putting it into the mixture I’m going to mix everything well little by little a batter will be created I add the flour in two three phases let’s say when the first part of flour has been incorporated uniformly then I proceed with the second dose of
Flour last tranche of flour and here at this point we have to go and get our hands dirty so let’s literally put our hands in the dough Let’s mix the flour in the best way and let everything become uniform. I’ll help myself with a tarot also
To recover the dough on the bottom very well. Look at what consistency it should have, how it remains soft. Let’s divide the dough. Always keep a little flour around otherwise it will all stick Let’s go and cut Let’s put it aside here we’ll cut it in
Two again then here then it’s up to you to play a bit as you prefer Eh I don’t don’t mind that they are approximately a couple of centimeters so assuming that this is what we want to obtain, let’s remove the excess here and let’s make cubes
Of about 2 cm so let’s do it like this, let’s see if the ball is big enough, we’ll then go and make these balls. In my opinion we can also make them a little bigger so let’s do this and see how they turn out Let’s say they start to have a
Nice consistency Look Ok so let’s make about 4 cm pieces and create these balls Here they are the chestnuts I’m going to cover them with a clean cloth and let them rest so they can leave them to rise for a thirty minutes plenty of corn oil. Please
Don’t skimp on the oil. The less oil you add, the more the frying will absorb fats, so always add plenty. Let’s prepare a container with some absorbent paper. Let’s go and check
The oil. We will fry when we reach the temperature of 160°. We are at 160. ° you see how little by little they start to swell when they are nice and golden we start to take them away we put them on the
Absorbent paper while they are frying the ones that are still hot we sprinkle them with sugar so that they stay attached eh Look look at how beautiful they are show it is important that you pass them inside the sugar eh when
They are still hot so that this sugar will remain attached Eh if you do it cold Then this operation doesn’t come out well here Let’s see what it’s like inside that show m Here they are spectacular beautiful sugared chestnuts we have reached the long-awaited tasting test, let’s go and get one, two, three
, whatever you want and in the meantime let’s see how it turns out so I’ll open it here Look, look, how beautiful they are They’re really some biscuit pancakes and let’s go and see if they are they’re very good, you can see in the heat how all the sugar remains attached. It
Also has a very nice decorative effect and it’s also crumbly. Look, hey, look here how it stays inside all honeycombed. So I’ll put myself here in favor of the room and go to taste it. mm yes. feels very
Good It has a consistency like a biscuit one of those delicious ones at the end of the meal eh Mmm the sensation that gives me the most pleasure in this Castagnola is the scent of anise which
Obviously we have we have removed the excess alcohol and the crunchiness almost as if it were a biscuit I must say that in my opinion children are fond of these but not only they are really good Then the fried food doesn’t weigh down in this case here really do them try them again
Really amazing m I hope you liked this recipe and that you I felt like making them right in this period. Close to the carnival. If so, as always, write it in the comments. Let me know your variations and how they turned out.
As always, I invite you to subscribe to my channel if you feel like it, which is very important to me. and to leave me a like we are So now it’s time to say goodbye I thank you as always I’ll see you at the next video recipe celebrate
Have fun in this carnival See you next time Hello everyone from CRAPAPELADA, Hello beautiful joys [Music] Hello my mother Crazy old Carnival of 2024 see you also in 2025 mmm