Photo: fondazioneitalianadelrene.org

Presentation

Carnival dessert prepared with flour, eggs, butter, sugar, lemon, anise liqueur, baking powder, vanilla and peanut oil.

Ingredients
Makes 30–35 castagnole

• 200 g (about 7 oz / 1⅔ cups) all-purpose flour
  (for a low-protein diet: 150 g (about 5.3 oz / 1¼ cups) protein-free flour + 50 g (about 1.75 oz / ⅓ cup) all-purpose flour)
• 1 whole egg + 3 egg whites
• 40 g (about 1.4 oz / 3 tbsp) butter
• 40 g (about 1.4 oz / 3 tbsp) sugar
• Zest of ½ lemon
• 1 tablespoon anise liqueur
• Baking powder, as needed
• 1 vanilla bean
• Peanut oil, for frying

Method

Combine the seeds of the vanilla bean with the sugar

Add them both to the flour (or flours) mixing well.

Add the eggs then the butter previously softened at room temperature, the grated lemon zest and the tablespoon of anise liqueur.

Also add the sifted yeast

Mix well, first with a fork, then with your hands.

Transfer the dough to a work surface and knead until you get a smooth dough.

Place in a bowl, cover with cling film and let stand for 30-40 minutes.

To prepare the castagnole, take a little dough and create a long cylinder with your hands.

Cut into chunks and knead them into balls.

With the amount of ingredients indicated, you should get about 30-35 castagnole.

Prepare a large pan with a high rim and heat the peanut oil.

Fry making sure that the castagnole remain in contact with the oil for as little time as possible.

Once golden, drain the castagnole well and transfer to paper towels to dry the excess oil.

Sprinkle with sugar to taste.

Allergens

Butter: milk allergens (except in ghee)

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy

Seed oil of aRachis: peanuts included among the allergens in EU Regulation 1169/2011

Egg: included among the allergens in EU Regulation 1169/2011

Vanilla: possible reactivity in case of sensitivity to spices

Notes

Frying is definitely not a cooking method to be used frequently but an exception can be made every now and then, especially with a Carnival dessert.

The ingredients of the dish bring the following benefits:

Wholemeal flours: providing zinc, an element favorable to the proper functioning of the immune system; also suitable for nephropathic patients:

Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants

Peanut oil: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Anise liqueur that can be used as the alcohol evaporates during cooking but the aroma remains

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Xerostomia (dry mouth)

Not recommended in case of:

• Nausea and Vomiting and Diarrhea
• Dysphagia (problems chewing and swallowing)
• Mucositis (inflammation and injury of the oral cavity)