Savory Castagnole with Pumpkin and Castelmagno Cream
These savory castagnole, typically a festive dish, are delightfully crispy on the outside with a deliciously creamy filling. The combination of Parmigiano Reggiano, Castelmagno, and pumpkin creates a savory explosion of flavors perfect for an appetizer or a snack at your next celebration. Let’s dive into making these delightful treats!
Category: Appetizers
Servings: 30 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Parmigiano Reggiano DOP | 40g |
| All-purpose flour (Farina 00) | 200g |
| Sugar | 10g |
| Instant yeast for savory preparations | 8g |
| Salt | ¼ tsp |
| Eggs | 110g |
| Butter (unsalted) | 40g |
| Grappa (or white wine) | 10g |
| Peanut oil (for frying) | As needed |
| Mantovan pumpkin | 125g |
| Castelmagno cheese | 30g |
| Mascarpone cheese | 20g |
| Garlic (clove) | 1 clove |
| Water | 100g |
| Black pepper | As needed |
| Extra virgin olive oil | As needed |
Instructions:
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Prepare the Castagnole Dough:
Begin by preparing the dry ingredients. In a large mixing bowl, combine the flour, grated Parmigiano Reggiano, sugar, and instant yeast. Briefly mix these ingredients together. -
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Add Wet Ingredients:
Next, add the butter and lightly beaten eggs into the dry mixture. Start mixing to combine the ingredients into a dough. Once it begins to form, transfer the dough to a clean surface. Continue kneading the dough with your hands until it becomes smooth and cohesive.Tip: There’s no need to add extra flour, but if the dough feels too sticky, sprinkle a tiny bit more flour to adjust.
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Shape the Castagnole:
Once you have a uniform dough, divide it into small portions, each weighing about 13-14 grams. Roll each portion into a small ball. You should be able to get around 30 pieces from the dough. -
Fry the Castagnole:
Heat peanut oil in a large frying pan over medium heat, ensuring it reaches about 165°C (330°F). It’s important to maintain the oil temperature with a kitchen thermometer to avoid over-browning the exterior while leaving the inside raw. Carefully drop the dough balls into the hot oil, frying them in batches.Fry the castagnole for about 2 minutes, turning them often with a slotted spoon to ensure they cook evenly. Remove them from the oil once they’re golden brown and place them on paper towels to drain excess oil.
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Prepare the Pumpkin and Castelmagno Cream:
While the castagnole are frying, prepare the filling. Grate the Castelmagno cheese, which is semi-hard and will crumble easily, so be gentle during grating.Next, peel the pumpkin, remove the seeds and strings, and cut it into small cubes, about 2-3 mm in size. This ensures the pumpkin cooks quickly and evenly.
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Cook the Pumpkin:
Heat a small amount of olive oil in a pan, adding the whole garlic clove (crushed with your palm for flavor). Once the oil is hot, add the pumpkin cubes. Sauté for about 1 minute, then lower the heat. Season with salt and pepper, and add the water. Let it simmer for about 15 minutes, or until the pumpkin is tender. -
Combine the Cream:
Once the pumpkin has softened, add the grated Castelmagno cheese to the pan and stir until it melts into the pumpkin. Remove the pan from heat and transfer the mixture into a bowl. Add the mascarpone cheese and mix everything until smooth and creamy. -
Fill the Castagnole:
Using a piping bag fitted with a small round tip, carefully fill the fried castagnole. To do this, make a small hole in the side of each castagnola and gently pipe in the creamy pumpkin and Castelmagno filling. Repeat this process for all the castagnole. -
Serve and Enjoy:
Your savory castagnole with pumpkin and Castelmagno cream are now ready to be served! These savory bites are perfect for a festive appetizer or a unique snack. Serve them warm and enjoy the combination of crispy, creamy, and cheesy goodness.
Cooking Tips:
- Oil Temperature: Be sure to maintain the correct oil temperature for frying. If the oil is too hot, the castagnole will brown too quickly on the outside and remain uncooked inside.
- Mascarpone Substitute: If you don’t have mascarpone, you can substitute it with a blend of cream cheese and heavy cream for a similar texture.
- Flavor Enhancements: For extra flavor, consider adding a pinch of nutmeg or cinnamon to the pumpkin cream mixture.
This savory castagnole recipe combines the rich flavors of Parmesan, Castelmagno, and pumpkin, creating a perfect balance of savory and creamy in every bite. Whether for a holiday celebration or a casual gathering, these little bites are sure to impress your guests with their delightful flavor and unique twist on a traditional Italian favorite.
