What are the crostoli?
Crostoli are sweet and fried foods, which are part of the carnival dry pastry group.
Nutritional properties
Nutritional characteristics of the crostoli
That of crostoli is a recipe that is part of desserts. They have a high energy supply, supplied mainly by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are predominantly monounsaturated, complex glucides and peptides of high and medium biological value. Fibers are present in medium quantities and cholesterol is abundant. Among the vitamins there are good concentrations of B1, B2, A and E.
With regard to mineral salts, the concentrations of iron, phosphorus and zinc stand out.
Crostoli should be avoided in the case of obesity and metabolic disorders such as diabetes mellitus type 2 and hypertriglyceridemia.
They contain gluten and do not lend themselves to the celiac diet.
Made with butter, they should be avoided by the most lactose-sensitive intolerant. Products with lard, in addition to the vegan food philosophy, are not even suitable for the vegetarian one.
The average portion of crostoli is about 20-30 g (80-120 kcal).
| crostoli | ||
| Nutritional values per 100 g | ||
| Power | 406.4 kcal | |
| Total carbohydrates | 35.3 g | |
| Starch | - g | |
| Simple sugars | - g | |
| fibers | 1.1 g | |
| Grassi | 27.6 g | |
| Saturated | 6.97 g | |
| Monounsaturated | 13.67 g | |
| polyunsaturated | 6.92 g | |
| Cholesterol | 71.8 mg | |
| Protein | 6.4 g | |
| water | 25.5 g | |
| Vitamins | ||
| Vitamin A equivalent | - μg | |
| Beta-carotene | - μg | |
| Lutein Zexanthin | - μg | |
| Vitamin A | 53.0 RAE | |
| Thiamine or B1 | 0.13 mg | |
| Riboflavin or B2 | 0.16 mg | |
| Niacin or PP or B3 | 0.17 mg | |
| Pantothenic acid or B5 | - mg | |
| Pyridoxine or B6 | 0.62 mg | |
| folate | 7.0 μg | |
| Choline | - mg | |
| Ascorbic acid or C | 0.0 mg | |
| Vitamin D | 5.1 IU | |
| Alpha-tocopherol or E | 3.8 mg | |
| Vit. K | - μg | |
| Minerals | ||
| Football | 16.4 mg | |
| Iron | 0.6 mg | |
| Magnesium | - mg | |
| Manganese | - mg | |
| Phosphorus | 61.5 mg | |
| Potassium | 79.9 mg | |
| Sodium | 22.6 mg | |
| Zinc | 0.95 mg | |
| Fluoride | - μg | |
recipe
What we will now describe is one of the traditional recipes of crostoli. It is a rather caloric and difficult to digest formula. This is why Alice, our personal cooker, has come up with some lighter and more digestible variants; watch his video recipes for carnival:
- Light uncooked crostoli
- Crispy wholemeal chatter-vegan frappe
Light uncooked crostoli
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeIngredients of traditional crostoli
The ingredients of the crostoli are:
- half a kilo of 00 type flour,
- 180 g of whole eggs,
- 3 tablespoons granulated sugar,
- 1 glass of white wine,
- 30 ml of grappa or other distillate,
- 50 g of butter or lard,
- QB goes up,
- QB icing sugar;
- for frying: QB peanut oil or other lard.
Process of traditional crostoli
The crostoli procedure is not the most complex:
- form a fountain with the flour and at the center add the eggs, the granulated sugar, the lard and the grappa, then knead until the mixture is homogeneous.
- roll out with a rolling pin making a thin sheet and cut it into small triangles or rhombuses.
- Bring the fat to temperature to fry and dip the dough until it becomes crisp and golden.
- Collect with a ramina, dab with absorbent paper and sprinkle with icing sugar.
