Kristina’s Castagnole Recipe – Design*Sponge

Carnevale, a period which passed by me almost entirely unnoticed as a child growing up in Nashville, is inescapable in Italy, betrayed by the appearance of typical carnevale treats in bakeries, coffee shops, and supermarket bread counters. The two most common treats you’ll see around are fried or baked strips of dough dusted in powdered sugar, called frappe in Rome, and quasi-doughnut holes called castagnole (chestnuts). The strict castagnola, from what I’ve come to understand, is a little hard-ish bit of lightly sweetened fried dough rolled in granulated sugar, almost like fried gnocchi. There are probably as many variations on the recipe as you can find people who make them, and this week I am sharing with you one of those variations. This recipe comes from a colleague’s mother, and uses potato starch and ricotta to produce soft, addictive castagnole. –Kristina


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