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Spoon chestnut with ricotta





2 unit

White sugar

70 grams

Ricotta cheese

150 grams

Type 00 wheat flour

150 grams

Baking powder for desserts

1/2 sachet

Rice oil

40 mL

Strega, liqueur

40 mL


1 unit

Desserts from Italy

Spoon chestnut with ricotta

Spoon chestnut with ricotta

vegetarian with gluten with eggs with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spoon chestnut with ricotta

Here we are at Carnival and can miss these fantastic sweets? My version provides ricotta in the dough that makes them soft for a long time. The spoon means that they are not kneaded hard but soft and therefore with the help of two teaspoons we can fry them

Spoon chestnut with ricotta step 1

step 1

Put the ricotta in a bowl and work it with the sugar and grated peel of a lemon.

Spoon chestnut with ricotta step 2

step 2

Then add the eggs and once well incorporated we combine the liqueur, oil, baking powder and hand in hand even the whole flour.

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Spoon chestnut with ricotta step 3

step 3

The end result must be a soft and fluid but not liquid compound. We put plenty of oil inside a large pan and bring it to temperature.

Spoon chestnut with ricotta step 4

step 4

With a spoon we take small amounts of dough and let it slip into the boiling oil pushing it with another teak. Believe me it's very easy.

Spoon chestnut with ricotta step 5

step 5

The castagnole will swell and turn from the sun when we see them well browned and let's put them in a dish with some absorbent paper. Once cold we can put them in a tray and cover with plenty of powdered sugar

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