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Preparation Time:
20 min
Difficulty:
Easy
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Ingredients
FOR ABOUT 35 CASTAGNOLE:
120 g eggs -
70 g grated pecorino cheese -
150 g ricotta cheese -
250 g all-purpose flour -
50 g potato starch -
1 tablespoon white wine -
12 g instant baking powder -
2 g salt -
1 liter peanut oil -
150 g D'Amico Black Olives Creamy Sauce
Instructions
Place the eggs and grated cheese in a stand mixer. Beat with the whisk attachment for a couple of minutes. Add the ricotta and continue beating for another 2-3 minutes until creamy.
Sift the flour with the baking powder and starch and add to the eggs.
Add a pinch of salt and knead with a flat beater until the dough is smooth.
Place the dough on a pastry board and knead with your hands, then cover well with plastic wrap and let rest for 40 minutes at room temperature.
Form the dough into loaves and then cut into 15 g pieces. Use your hands to shape them into classic balls.
Fry the castagnole in hot peanut oil at 160/165°C. Using a slotted spoon, stir the castagnole continuously during frying to ensure even cooking. Once golden brown, drain on paper towels.
Serve the castagnole accompanied by D'Amico black olives creamt sauce.
