NONNA’S RICOTTA CASTAGNOLE

NONNA’S RICOTTA CASTAGNOLE || This recipe for Ricotta Castagnole (ricotta chestnuts) brings together the delicate sweetness of ricotta cheese and the fragrant flavors of citrus and liqueur.

These bite-sized fried treats are crispy on the outside and irresistibly soft inside—perfect for celebrations or anytime you crave a sweet indulgence.

Why Nonna Suggests This Recipe

1. Simple Ingredients: Ricotta, flour, and a touch of citrus create a delightful flavor combination.
2. Perfect for Sharing: Bite-sized treats are ideal for family gatherings or festive occasions.
3. Quick and Easy: Minimal prep time with rewarding results.
4. Customizable: Add your favorite liqueur or citrus zest to suit your taste.
5. Guaranteed Freshness: Best served warm, but still soft and delicious the next day.

Cooking Details

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: About 20 ricotta Castagnole

Ingredients

• 1¾–2 cups (220–240 g) all-purpose flour (00 flour preferred)
• 2 small eggs
• 1 cup (130 g) ricotta cheese
• 5 tbsp. (70 g) granulated sugar (adjust to taste)
• ½ shot glass (1 tbsp) liqueur (e.g., anise, limoncello, or Strega)
• Pinch of salt
• Zest of 1 lemon or orange
• 1¾ tsp (8 g) baking powder
• Peanut oil (or other neutral oil) for frying
• Powdered sugar, for dusting

Step-by-Step Instructions NONNA’S RICOTTA CASTAGNOLE

1. Prepare the dough:

1. In a large bowl, soften the ricotta cheese with a spoon and mix in the granulated sugar until smooth.
2. Add eggs, a pinch of salt, liqueur, and grated citrus zest. Mix until well combined.
3. Gradually sift in the flour and baking powder, mixing until the dough starts to come together.
4. Transfer the dough to a floured surface and gently knead it into a smooth, soft ball. Add just enough flour to prevent sticking—avoid over-kneading.

2. Shape the ricotta chestnuts:

1. Divide the dough into portions. You can either pinch off pieces directly or roll the dough into thin logs, cut into small segments, and roll into balls.
2. Aim for small, uniform balls to ensure even frying and avoid raw centers.

3. Fry the chestnuts:

1. Heat peanut oil in a deep, high-sided pan over medium heat until it reaches about 350°F (175°C).
   • If you don’t have a thermometer, test by dropping a small piece of dough; it should sizzle and float to the surface gently.
2. Fry the chestnuts in small batches, turning frequently to ensure even browning.
3. Once golden brown, remove with a slotted spoon and place on paper towels to drain excess oil.

4. Serve:

1. While still warm, dust the ricotta chestnuts generously with powdered sugar.
2. Serve immediately, or store in an airtight container to enjoy the next day.

Tips by Nonna

1. Use Dry Ricotta: For best results, use well-drained ricotta to prevent overly sticky dough.
2. Temperature Control: Maintain medium heat while frying to avoid raw centers or over-browned exteriors.
3. Liqueur Substitution: Replace the liqueur with orange juice for an alcohol-free version.
4. Make Ahead: Prepare the dough in advance and fry when ready to serve.
5. Double the Recipe: For larger gatherings, simply double the ingredients.

Nutritional Facts (Per Piece)

Ricotta Castagnole

These bite-sized fried treats are crispy on the outside and irresistibly soft inside—perfect for celebrations or anytime you crave a sweet indulgence.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Italian Cookies

Cuisine Italian

Servings 30 Castagnole

Notes

Ingredients

• 1¾–2 cups (220–240 g) all-purpose flour (00 flour preferred)
• 2 small eggs
• ½ cup (130 g) ricotta cheese
• 5 tbsp (70 g) granulated sugar (adjust to taste)
• ½ shot glass (1 tbsp) liqueur (e.g., anise, limoncello, or Strega)
• Pinch of salt
• Zest of 1 lemon or orange
• 1¾ tsp (8 g) baking powder
• Peanut oil (or other neutral oil) for frying
• Powdered sugar, for dusting

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Step-by-Step Instructions

1. Prepare the Dough:

1. In a large bowl, soften the ricotta cheese with a spoon and mix in the granulated sugar until smooth.
2. Add eggs, a pinch of salt, liqueur, and grated citrus zest. Mix until well combined.
3. Gradually sift in the flour and baking powder, mixing until the dough starts to come together.
4. Transfer the dough to a floured surface and gently knead it into a smooth, soft ball. Add just enough flour to prevent sticking—avoid over-kneading.

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2. Shape the Ricotta Chestnuts:

1. Divide the dough into portions. You can either pinch off pieces directly or roll the dough into thin logs, cut into small segments, and roll into balls.
2. Aim for small, uniform balls to ensure even frying and avoid raw centers.

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3. Fry the Chestnuts:

1. Heat peanut oil in a deep, high-sided pan over medium heat until it reaches about 350°F (175°C).
   • If you don’t have a thermometer, test by dropping a small piece of dough: it should sizzle and float to the surface gently.
2. Fry the chestnuts in small batches, turning frequently to ensure even browning.
3. Once golden brown, remove with a slotted spoon and place on paper towels to drain excess oil.

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4. Serve:

1. While still warm, dust the ricotta chestnuts generously with powdered sugar.
2. Serve immediately, or store in an airtight container to enjoy the next day.

Keyword castagnole, ricotta castagnole,

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