This recipe, which lasts over time, is typical of our areas. The chestnut tree varies from city to city, but the one of Arcevia is particularly distinguished by its flavor and texture. If you are curious to try them, however, these castagnole really deserve a special place among the Arcevia sweets.
INGREDIENTS
3 tablespoons of oil
1,430 kg of flour
2 grated lemons
150 gr mixed
lard (or peanut oil) for frying
honey (or icing sugar) to garnish
PROCEDURE
Beat the eggs with the sugar and add all the other ingredients. Boil the castagnole in boiling water, drain on a cloth. Fry in plenty of hot lard. Decorate to taste with melted honey or icing sugar.
PROCEDURE
Beat the eggs with the sugar and add all the other ingredients. Boil the castagnole in boiling water, drain on a cloth. Fry in plenty of hot lard. Decorate to taste with melted honey or icing sugar
