Traditional treats for Carnevale
Christmas has been put away, but that does not mean that the time to celebrate is over. In February in Le Marche, everyone starts getting ready for Carnevale. In the local bakeries and grocery stores, the traditional carnival treats are on display - castagnole and chiacchiere. While these are traditionally deep fried, I have made a lighter, baked version. They are every bit as delicious but without all of the calories and added fat. Although the Carnevale in Venice is the best known outside of Italy, the Carnevale in Fano in Le Marche is the oldest dating back to the mid 1300s. It remains one of the most well known carnival celebrations in Italy.
castagnole
Castagnole, so named because they are to look like little chestnuts,are formed in many shapes and sizes. At times, they are filled with a cream filling. This baked version is crisp on the outside and light and moist inside.
Ingredients 1 2/3 cups flour 3 tablespoons plus 2 teaspoons butter (1/4 cup minus one teaspoon) at room temperature 1/4 cup sugar 2 eggs 1 tablespoon anise liqueur or limoncello ( I used limoncello) 1 1/2 teaspoons baking powder 1 teaspoon anise seeds a pinch of salt 1 teaspoon vanilla Finely grated zest of one lemon Powdered sugar for dusting Equipment Oven preheated to 375 degrees F Mixer Cookie sheet lined with parchment paper To Make the Castagnole Step 1: Sift together the flour, salt and baking powder in a large bowl Step 2: Add the sugar Step 3: Make a well in the center and add the eggs, butter, vanilla, lemon rind, and slowly mix nearly blended Step 4: Add the limoncello or other liqueur and mix at medium speed until fully ingtegrated ( this should not take much time). Your dough should be light and still a little sticky Step 5: Let the dough rest for about 5 minutes Step 5: Take well rounded tablespoons of the dough and roll with your hands on a well floured surface to make ropes approximately 3/4 inches in diameter. Step 6: Cut the dough ropes into lengths of approximately 1 1/2 inches and roll into balls of approximately one inch in diameter. Step 7: Place each ball onto the parchment lined cookie sheet Step 8: Place sheet in the center of the preheated oven and bake for approximately 12-15 minutes until the cookies are golden brown. Step 9: Remove from oven and let cool slightly before dusting with powdered sugar. Step 10: Let cool completely and then enjoy. This will make approximately 2 dozen castagnole |
Chiacchiere
Chiacchiere are light and crisp cookies. Often prepared fried, this easy to prepare baked version loses none of the crispness. Serve it topped with lots of powdered sugar.
Ingredients 3 1/3 cups of flour 2 eggs 1/2 cup of a light tasting extra virgin olive oil 3/4 teaspoon baking powder 1/4 cup sugar 2 tablespoons brandy or another similar liqueur 1 teaspoon vanilla Zest of one lemon 1/2 cup whole milk Pinch of salt Powdered sugar for dusting Equipment Oven preheated to 375 degrees Fahrenheit Mixer Rolling pin Cookie sheet lined with parchment paper pizza cutter To Make the Chiacchiere Step 1: Finely grate the rind of one lemon Step 2: Sift together the flour and baking powder in a large bowl Step 3: Make a well in the center of the flour and add the remaining ingredients: 2 eggs, sugar, olive oil, milk, salt, vanilla, grated lemon rind, brandy Step 4: With your mixer (or a fork if you prefer) slowly integrate all of the ingredients. Only mix until they are just combined. Do not over mix. Your dough will be soft and sticky. Step 5: Transfer the dough to a well floured work surface and shape into a ball. Step 6: Taking one third of the dough at a time roll it into rectangles of approximately 12 inches by 8 inches. Your rectangles should be about 1/8 of an inch in thickness. Step 7: With the pizza roller, cut the dough in half lengh wise so that you have two pieces 12 inches by 4 inches. Step 8: Cut this into 4 inch by 2 inch pieces and arrange on the bakins sheet covered with parchment paper. Step 9: Gently, with the pizza cutter, score the chiacchiere lenghwise down the center so that when the cookies are baked they can be easily broken into two equal pieces. Step 10: Place the cookies in the center of a preheated oven (375 degrees F) and bake for approximately 10-12 minutes until golden brown. Step 11: Remove from the oven, and while still warm, sprinkle generously with powdered sugar. Step 12: Let cool and Enjoy! This will make approximately 2 1/2 dozen cookies. |
Tortelli di Carnevale
Tortelli are another typical carnival treat throughout Italy. These also are usually fried, but this is a recipe for baking them. I used a local version of nutella in these, but traditionally they are made with marmalade. You can fill them as you wish with either nutella, some fine chocolate and ground almonds, or your choice of marmalade. The cookies are soft and light and should be refrigerated as they are made with ricotta.
Ingredients for the dough
1 1/4 cups Ricotta
2 1/2 cups flour
10 tablespoons butter softened
1 1/2 tablespoons extra virgin olive oil (or if not available, add 3 more tablespoons of butter instead)
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon vanilla
Pinch of salt
For the filling
I used a local version of nutella for my filling. You could substitute some grated chocolate and finely found nuts. Or, as the traditional version, fill them with your favorite marmalade.
Equipment
Mixer with a paddle attachment
Rolling pin
Round cookie cutter or glass to cut the cookies
Baking sheet
Oven set at 375 degrees Fahrenheit
To make the Tortelli
Step 1: Combine the ricotta, soft butter and olive oil and mix with paddle attachment until it is all combined. (You may also do this by hand with a wooden spoon.)
Step 2: Add the dry ingredients (flour, salt, sugar, baking powder) and the vanilla and mix until everything is integrated but do not over mix or your dough will be tough. Note, your dough will be very soft.
Step 3: Divide the dough into thirds.
Step 4: On a well floured surface, roll the first third of the dough to a thickness of about 1/8 inch. Using a round cookie cutter or glass cut the dough into rounds of about 3 inches in diameter.
Step 5: Place the rounds on a baking sheet covered with parchment paper. Place a scant teaspoon of filling on each one.
Step 6: Fold the dough in half like you would in making a ravioli and pinch the edges closed either with your fingers or a fork.
Step 7: Repeat steps 4 through 6 with the remaining two thirds of the dough.
Step 8: Bake in a preheated oven set to 375 degrees F for approximately 12 minutes until they are golden brown.
Step 9: Remove from oven and sprinkle generously with powdered sugar.
Step 10: Let cool and enjoy.
This recipe will make approximately 3 dozen Tortelli.
Ingredients for the dough
1 1/4 cups Ricotta
2 1/2 cups flour
10 tablespoons butter softened
1 1/2 tablespoons extra virgin olive oil (or if not available, add 3 more tablespoons of butter instead)
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon vanilla
Pinch of salt
For the filling
I used a local version of nutella for my filling. You could substitute some grated chocolate and finely found nuts. Or, as the traditional version, fill them with your favorite marmalade.
Equipment
Mixer with a paddle attachment
Rolling pin
Round cookie cutter or glass to cut the cookies
Baking sheet
Oven set at 375 degrees Fahrenheit
To make the Tortelli
Step 1: Combine the ricotta, soft butter and olive oil and mix with paddle attachment until it is all combined. (You may also do this by hand with a wooden spoon.)
Step 2: Add the dry ingredients (flour, salt, sugar, baking powder) and the vanilla and mix until everything is integrated but do not over mix or your dough will be tough. Note, your dough will be very soft.
Step 3: Divide the dough into thirds.
Step 4: On a well floured surface, roll the first third of the dough to a thickness of about 1/8 inch. Using a round cookie cutter or glass cut the dough into rounds of about 3 inches in diameter.
Step 5: Place the rounds on a baking sheet covered with parchment paper. Place a scant teaspoon of filling on each one.
Step 6: Fold the dough in half like you would in making a ravioli and pinch the edges closed either with your fingers or a fork.
Step 7: Repeat steps 4 through 6 with the remaining two thirds of the dough.
Step 8: Bake in a preheated oven set to 375 degrees F for approximately 12 minutes until they are golden brown.
Step 9: Remove from oven and sprinkle generously with powdered sugar.
Step 10: Let cool and enjoy.
This recipe will make approximately 3 dozen Tortelli.
