CookEat Recipe
Anise and Lemon Castagnole
Firm egg dough flavoured with anise liqueur and lemon, kneaded with a little olive oil and gently fried into small pieces, then dusted with sugar.
Method
Steps
Step 1
Gather the ingredients: Plain flour as needed for a firm dough, starting with about 250 g; 2 eggs; 1 tablespoon anise liqueur, traditionally fumetto or mistrà; Finely grated zest of about half an unwaxed lemon; A small pinch of salt; 1 tablespoon olive oil for the dough; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed; About 2 tablespoons icing sugar for finishing.
Step 2
On a clean board combine the flour, two whole eggs, anise liqueur, lemon zest and salt into a firm dough. Start with about 250 g flour and adjust with small amounts as needed for a dough that can be kneaded by hand. Do not taste raw dough.
Step 3
Knead vigorously for about 8–10 minutes, as for bread, gradually working in the tablespoon of olive oil until the dough becomes smooth. Do not add yeast or baking powder.
Step 4
Roll into short ropes and cut into pieces about the volume of a walnut, roughly 2–3 cm across, giving about 20–24 pieces depending on size. Heat the frying oil to about 160–165°C. Shape and fry without a separate rising period, moving the pan gently or turning the pieces with a slotted spoon.
Step 5
Fry in small batches for about 5–7 minutes until golden, cooked through to 74°C and free of a raw flour centre. Keep the heat gentle enough for the firm dough to cook inside; times vary with piece size. Drain, dust with icing sugar and let cool before serving, as directed in the source.
Step 6
Use anise liqueur for the characteristic dough. Cognac or plain brandy are historical alternatives, but the source warns that they produce less expansion; they are not equivalent substitutions. No specific degree of puffing is guaranteed.
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