Between Carnival sweets can not miss the stuffed damselfish: round pancakes, the size of a chestnut, filled with custard and covered with sugar. Delicious because soft inside and covered with a crunchy crust, they are irresistible hot or lukewarm.
Ingrediants
- 210 g of flour 00
- 50 g of granulated sugar
- 2 eggs
- 40 g of soft butter
- 1 teaspoon of grated lemon zest
- 1 tablespoon of Sassolino (or other liqueur of your choice)
- 8 g of baking powder
FOR A TWENTY OF CHESTNUTS
- granulated sugar (or icing sugar for finishing)
- peanut oil for frying
- 2 egg yolks
- 50 g of sugar
- 30 g of flour
- 250 ml of whole milk
- grated lemon peel
FOR THE CUSTARD CREAM
How to prepare: Stuffed damselfish
In every region of Italy they are known with a different name: castagnole or favette, favìn, carnival strufoli. Widespread, as well as the Chiacchiere, the stuffed damselfish they are the version enriched with custard of these pancakes that become even more greedy and irresistible.
Carnival sweets constitute a rich slice of the Italian culinary heritage, and are generally simple preparations because they derive from popular tradition. Fried damselfish, as well as baked castagnole, are a rather ancient dessert, already the protagonist of the eighteenth-century carnival.
The desserts that enliven this period of the year are mostly fried but there are also many traditional alternatives such as Migliaccio or Rice Cake or the very special Carnival Rufiol cooked in the oven and stuffed with the typical Venetian mustard.
OTHER TASTY RECIPES: Rice fritters, Fried tagliatelle, Apple fritters, Chiechiene
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
20 min
- Resting place
- IN THE FRIDGE
- Rest time
-
30 min
- Portions
-
4
How to prepare: Stuffed damselfish
Using the ingredients indicated and following the basic recipe, prepare the pastry cream that will be used to stuff the stuffed damselfish. Transfer it to a bowl and cover it with cling film. Then dedicate yourself to the castagnole dough: in the bowl of the planetary mixer, collect the flour, sugar, eggs, soft butter, yeast, grated lemon zest and liqueur. Mix everything at low speed with the whisk K until a homogeneous mass is obtained. Wrap it in cling film and let it rest in the refrigerator for 30 minutes. You can of course perform the same operation by hand.
After this time, take the dough from the refrigerator, lightly flour it and divide it into pieces weighing about 20 g each. With lightly floured hands, give it the shape of many small balls that you will place hand by hand on a tray.
Fry them, a few at a time, in abundant boiling oil at 170 ° and drain with a skimmer when they are golden. Let them dry on kitchen paper then roll them, while they are still hot, in sugar. Transfer the custard into a pastry bag with a fine spout and stuff the damselfish very delicately, letting a little cream come out. Serve the stuffed damselfish immediately.
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