Castagnole with Montefalco Sagrantino passito DOCG
r a n t i n o p a s s i t o D O C G
In the rich Italian culinary tradition, Castagnole are one of the most typical symbols of Carnival. Although their origin seems to be associated with Romagna, Castagnole have also gained an important place in the sweet carnival tradition of Umbria, alongside the famous Frappe.
Discover the recipe for Frappe made with our prized Sagrantino Grappa.
The ancient and immutable recipe for Castagnole has its roots in the 17th century and its name is inspired by the chestnut fruit. Once served in the sumptuous courts of the past, Castagnole, even in a light baked version, have become a delicious pleasure enjoyed by adults and children from the end of the Christmas holidays until Ash Wednesday. Although the regional variations focus especially on decorations and fillings, the main ingredients are always the same.
Now, we proudly present our exclusive recipe of Castagnole, signed by Montioni. A unique experience that celebrates the tradition and quality of our products, making Carnival even better!
Ingredients (to make about 25 castagnole)
4 Eggs
4 tbsp Sugar
4 tbsp Montioni Grappa di Sagrantino
4 tbsp Sunflower seed oil for frying
500 g Flour
Grated Lemon Zest
Grated Orange Zest
1 tbsp Baking powder
Method
1. Break the eggs into a bowl, add the sugar and mix.
2. Grate the lemon zest and the orange zest into the bowl and add the sifted flour, a little at a time, and stir to combine.
3. Then add the Oil and Grappa di Sagrantino Montioni.
Please Note: Never add Grappa before flour!
4. Mix all, then add the baking powder.
The consistency should not be excessively hard, as in the photo. If necessary, adjust by adding flour.
5. Cover the bowl with cling film and let it rest for about 2 hours in the fridge.
6. Take back the dough, and pour enough sunflower seed oil into a frying pan over medium heat.
7. When the oil is boiling, reduce the heat to low. With a spoon, and the help of a teaspoon, make little balls with the dough and dip them a little at a time into the oil. Let them fry for 5-6 mintues, until they are golden.
8. S8. Drain the castagnole on a layer of absorbent sheets to let them dry and finally sprinkle them using sugar and Alchermes (Italian liqueur) as desired or simply with honey!
Serve the Castagnole together with a glass of Montioni Montefalco Sagrantino Passito DOCG.
Final results
Castagnole find their ideal companion in Montefalco Sagrantino Passito DOCG. This sweet wine, produced only in the Montefalco area, is famous for its rich bouquet of ripe fruit. Its structure and intensity harmonize perfectly with the consistency of Castagnole, creating a sweet and complex balance at the same time
Katerina Monroe
@katerinam • More Posts by Katerina
Congratulations on the award, it's well deserved! You guys definitely know what you're doing. Looking forward to my next visit to the winery!
