Rosemary Savory Castagnole (Italian Savory Dough Balls) Recipe
These Castagnole salate al rosmarino are small, golden-brown, savory dough balls filled with a delightful blend of cheese, herbs, and a touch of wine. They’re perfect as an appetizer or snack, with a unique rosemary aroma that pairs beautifully with the creamy provola and Parmigiano Reggiano.
Ingredients (for 30 pieces)
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Unsalted butter | 40g |
| Parmigiano Reggiano (grated) | 30g |
| Provola cheese (cubed) | 50g |
| Dry white wine | 20g |
| Egg | 1 |
| Instant yeast (for savory recipes) | 6g |
| Fresh rosemary (chopped) | To taste |
| Fine salt | 2 pinches |
| Vegetable oil (for frying) | As needed |
Instructions
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Prepare the dough: Begin by placing the all-purpose flour in a large mixing bowl. Add the instant yeast, grated Parmigiano Reggiano, and mix thoroughly to combine the dry ingredients.
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Incorporate wet ingredients: Add softened butter, fresh rosemary, and the dry white wine into the flour mixture. Crack in the egg, and use a fork to gently mix the ingredients together.
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Knead the dough: Once the mixture starts coming together, transfer it to a lightly floured work surface. Knead the dough with your hands for about 5 minutes until you achieve a smooth and homogenous texture. If the dough feels too sticky, you can sprinkle a little more flour.
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Rest the dough: Place the dough back into the bowl and cover it with plastic wrap. Allow it to rest for 30 minutes at room temperature to relax the gluten.
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Shape the dough balls: After the resting time, divide the dough into small portions, each weighing approximately 12 grams. Roll each portion into a small ball, then flatten it slightly in the palm of your hand.
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Add the cheese: Place a small cube of provola cheese in the center of each flattened dough disc. Carefully fold the dough around the cheese, sealing it tightly, and roll it back into a ball shape.
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Fry the castagnole: Heat vegetable oil in a deep pan or pot over medium heat. The oil should reach a temperature of 160°C to 170°C (320°F to 340°F). Fry the castagnole in batches, being careful not to overcrowd the pan.
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Cook until golden: Fry the dough balls for a few minutes, turning them as needed to ensure they are golden brown on all sides. Once they are crispy and golden, use a slotted spoon to remove them from the oil.
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Drain and serve: Place the fried castagnole on a paper towel-lined plate to drain excess oil. Serve them hot, and enjoy the deliciously savory, cheesy flavor with the fragrant hint of rosemary.
Notes:
- These savory castagnole are best enjoyed immediately while they are still warm and crispy.
- If you can’t find provola cheese, mozzarella or any mild, melty cheese would work well as a substitute.
- Experiment with other herbs like thyme or sage for a different twist.
Enjoy your homemade savory rosemary castagnole as the perfect appetizer or party snack!
