Savory Rosemary Castagnole

Name: Savory Rosemary Castagnole
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30
Ingredients: Type 00 flour 1.6 cups; Butter softened 3 tbsp; Parmigiano Reggiano PDO cheese to be grated 1 oz; Provola cheese 1.8 oz; Dry white wine 1 ½ tbsp; Eggs 1; Instant yeast for salted preparations 2 tsp; Rosemary to taste; Fine salt 2 pinches; Vegetable oil to taste

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Calories per serving

Vegetarian

Energy Kcal 92
Carbohydrates g 5.4
of which sugars g 0.2
Protein g 1.7
Fats g 7
of which saturated fat g 1.79
Fiber g 0.2
Cholesterol mg 13
Sodium mg 147

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 30 pieces
Cost: Low
Note + 30 min resting of the dough in the refrigerator

PRESENTATION

Recipe by
Rossella Maraio

If you're looking to shake things up at your next gathering, savory castagnole might just be the answer. Really, they will. In Central and Southern Italy, these little gems are traditionally sweet and served during Carnival. But you know, this savory twist offers a fresh take with a hint of rosemary and a gooey cheese center that melts perfectly. Super tasty.

The crispy golden exterior gives way to a melty inside, making these Italian savory doughnuts a hit at any party. Serve them warm as appetizers, and watch them disappear in no time. Seriously, in no time. Their tender texture and rich flavor turn a simple snack into something really special, keeping everyone coming back for more. Pretty much guaranteed.

In Italy, social gatherings are all about sharing and connecting, and rosemary castagnole fit right in. And the rosemary? The aromatic addition adds a unique savory punch, making them stand out among typical party snacks. Some families might even put their spin on these savory Italian fried dough balls by using different cheeses like pecorino or something softer—your choice.

Pair them with olives, cured meats, or a fresh tomato salad, and you’ve got a spread that’s inviting. And here's the thing, these rosemary-infused castagnole are perfect for any occasion, whether it’s a festive Carnival event or a laid-back weekend get-together. With their crunchy exterior and gooey cheese filling, they're bound to be a favorite.

Serve them up, and you'll see guests gathering around the snack table, savoring each bite. Whether it’s the really really good blend of flavors or the comforting texture, these treats are sure to make your event memorable. Nothing but empty plates and happy smiles by the end of the night! The combination of a warm, cheesy interior with a crunchy outside creates a snack that's impossible to resist—making them a must-have for any Italian-themed celebration. **Can't go wrong.

INGREDIENTS

Calories per serving

Ingredients for about 30 castagnole: Type 00 flour 1.6 cups (200 g); Butter 3 tbsp (40 g) - softened; Parmigiano Reggiano PDO cheese 1 oz (30 g) - to be grated; Provola cheese 1.8 oz (50 g); Dry white wine 1 ½ tbsp (20 g); Eggs 1; Instant yeast for salted preparations 2 tsp (6 g); Rosemary to taste; Fine salt 2 pinches

for frying: Vegetable oil to taste

Preparation

How to prepare Savory Rosemary Castagnole

To prepare the savory rosemary castagnole, pour the flour into a large bowl, add the instant yeast 1, the grated Parmesan cheese 2, and the egg 3,

then also add the softened butter 4, the rosemary 5, the white wine 6, and the salt.

Start mixing the ingredients with a fork 7, then transfer it to a lightly floured work surface and knead by hand for about 5 minutes until you get a homogeneous dough 8. Place the dough back into the bowl, cover with plastic wrap 9, and let it rest in the refrigerator for 30 minutes. Meanwhile, cut the provola cheese into cubes: you'll need about thirty.

After the resting time, divide the dough into small portions of about 12 grams each 10. Flatten each piece of dough on the palm of your hand and place a cube of provola cheese in the center 11, then close the dough and form a ball 12.

Heat the seed oil in a saucepan until it reaches a temperature of 320°F-340°F and fry a few castagnole at a time for a few minutes 13. When they are well golden, drain them with a slotted spoon 14 and transfer them onto a sheet of paper towels. Finish frying and serve your savory rosemary castagnole 15!