212. Castagnole I

Little Chestnuts I

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This dish, peculiar to Romagna and a feature of the carnival season, is not, in all honesty, terribly refined, but can be a pleasant treat all the same.

Method

On a pastry board prepare a firm dough with flour, two eggs, a teaspoon of “fumetto,”43 a dash of lemon peel