Pellegrino Artusi

213. Castagnole II

Little Chestnuts II

Preparation info
    • Difficulty

      Easy

Appears in

#58Science in the Kitchen and the Art of Eating Well
Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

  • About

Here is a second recipe for castagnole. Try both and use the one you prefer.

Ingredients

  • 2 eggs
  • 2 tablespoons of water
  • 2 tablespoons of fumett

Method

Break the eggs and drop the yolks in a bowl, adding the sugar, the fumetto, the water and the salt. Mix well. Beat the whites until stiff. On a pastry board, fold all these ingredients and the butter into enough flour to make a dough that you can knead with your hands. Work the dough hard until it becomes nice and smooth. Then make nuggets the size of a small walnut and fry them, as in the prev