If you love traditional CARNIVAL CHESTNUT TREES you can't but love sicilian ricotta chestnuts, very fragrant and with marsala in the dough. Stuffed with a silky cream of ricotta and sugar, They are really delicious: one leads to another. As you know, Carnival sweet recipes are recipes that vary from region to region. But they all have in common being prepared with a few simple ingredients that we all have in the house (eggs, honey, flour, sugar, peel of citrus fruits). In addition, most Carnival sweets are fried. In my article on REGIONAL DESSERT RECIPES FOR CARNIVAL you will find many regional recipes to try as struffoli, chatter, chock-full of potatoes, acciuleddos property, apple pancakes, Sicilian ricotta ravioli and much more.
Sicilian chestnuts stand out from traditional ones for a darker dough, because it contains Marsala, a liqueur wine produced in Sicily and present in many Sicilian sweets. Starting with the famous SICILIAN CANNOLI (you've already seen my video recipe?). Marsala gives these chestnuts a special scent and taste, and marries beautifully with ricotta cream.
Some perfect chestnut tip
Since the chestnut trees are 'full’ and not quarries inside, you won't be able to stuff them much. So I suggest you create a puff’ plenty of ricotta on the sweet. Or, you can cut them in half and stuff them if, like me, you love very much i CAKES WITH CHEESE.
The process is very simple, I flavor sicilian ricotta chestnuts with a little’ lemon zest because I like the pairing with ricotta, but you can also combine orange zest or simply vanilla. I recommend, it is important that the chestnuts are of equal size, then weigh them before frying. Yet, As always, I recommend that you pay close attention to the frying phase: use a high-edged wok, abundant peanut seed oil or high oleic sunflower, and especially the famous kitchen thermometer. The perfect fry is at 170 degrees. And now I wish you a good weekend.
SICILIAN RICOTTA CHESTNUTSPrint This
- 200 grams of flour 00
- a big egg (at least 65 grams)
- 40 grams of butter at room temperature
- 60 grams of caster sugar
- a large pinch of salt
- grated rind of one lemon organic
- 30 milliliters of Marsala
- 8 grams of baking powder
- half berry vanilla Bourbon (or half a teaspoon of extract)
- peanut oil for frying, to taste
- Granulated sugar for the crackers
- 200 grams of ricotta cheese
- 50 grams powdered sugar
Sicilian chestnuts are very simple to prepare. I suggest you make ricotta cream in advance and store it in the refrigerator. For the cream cheese, work the cottage cheese with icing sugar until you get a smooth and silky cream. Put the cream in a pastry bag and store in the refrigerator until you use it. In this way it will be denser and tastier.
For the chestnut dough, putting at work the flour and baking powder sifted, Salt, lemon zest, whole egg, sugar, soft butter. Knead until you get a dough with large crumbs, then add the Marsala. If the dough is dry, add another little of Marsala. Wrap the dough, that must be soft, smooth and slightly sticky, in food film. Allow to stand for at least 30 minutes at room temperature.
Divide the dough into small pieces of 10-15 grams each at most. Form balls and fry them in abundant peanut seed or high oil sunflower oil in a wok at high edges and at a temperature of 170 degrees. Fry a few chestnuts at a time and turn it over often to make them brown evenly. Cooking times are very short, but it is important to keep the oil temperature constant, so that they don't burn by staying raw inside.
When the chestnuts are cooked and still lukewarm, pass them into the caster sugar. Stuff them with ricotta cream, making a hole (even with the tip of a knife) and putting a little’ ricotta also above the chestnut. If you prefer, you can also cut them in half and stuff them more abundantly. Bon appétit!