Ahhh… Carnevale! It breaks winter grays into an explosion of color and amusement. Who doesn’t love wearing costumes, going to parades with festooned floats and… eating special treats? These traditional deep-fried sweets are usually not available during the rest of the year so they must be enjoyed while they last.

Here is the recipe for one of my favorite: castagnole. They are widely enjoyed in northern and central Italy and their name derives from castagne, or chestnuts, because they are pretty much the size of a chestnut.

It’s a very quick and rewarding preparation, and that is why I especially love it.

Total time: 45 minutes Serves 8-10 people. Yield: about 75 castagnole.
Ingredients: 4 Tbsp. Butter 1 Tbsp. Extra-Virgin Olive Oil 1 Tbsp. Rum ¼ cup Milk 2  large Eggs ½ cup Sugar 2 ½ cups all-purpose Flour 1 tsp. Baking Powder (I used Clabber Girl) Grated peel from 1 Lemon Olive oil for deep-frying (about 2 cups if you are using a 1.5 or 2- quart saucepan) Tools: Large microwave-safe prep bowl Spoon Small knife 1.5 or 2-quart heavy bottom, stainless steel saucepan. Paper towel Deep-fry thermometer (optional) Small skimmer (or just two forks)
1- Microwave the butter in a large prep bowl to liquify.
2- Add all the other ingredients (except for the olive oil for deep frying), reserving about ¼ cup of flour for later use.
3- Mix the ingredients using a spoon and then just with your hands, until the dough is smooth.
4- Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky (but it shouldn’t be).Roll the dough into 1-inch thick logs and then cut into 1-inch pieces.
5- Pour the olive oil into the saucepan and turn on the heat. It should be about 1 inch deep.  Place a couple of layers of paper towels on a flat surface next to the stove.  If you are not accustomed to to deep frying, use a thermometer and wait until the temperature reaches 350°F.  Cook 7-9 pieces at a time, turning them periodically for even results. I usually deep-fry castagnole at an average temperature of 345°F (not too hot), so that the inside cooks evenly as well.
6- Using two forks or a small skimmer, remove the castagnole when they have reached a golden-brown color. Drain them on the paper towels.
7- Let them cool completely. Dust with plenty of confectioner’s sugar before serving.Buon appetito!