Here Below a typical recipe from Abruzzo,thanks to the partnership with the blogger Simona Ciampi,we will prepare this beautiful and tasty recipe.
The Caggionetti, or “Li caggiunitt” in dialect, are delicious fried pastries that are made at Christmas time in Abruzzo.
They are similar to ravioli and the secret to a perfect outcome of these delicacies is make the dough very thin, like that of the strudel, you must “reading the paper” below.
The filling has several variations, depending also of the various provinces of Abruzzo: chickpeas and chestnuts, cooked must, honey and almonds; then you know, as happens to many Italian regional recipes, every family, every bakery has its own recipe.
One thing is certain the Caggionetti are delicious desserts, I tell you from Tuscany, and “above the parties”!
Here I present the version with chickpeas and boiled chestnuts, cocoa and rum, which I learned in a confectionery laboratory Teramo that the owners have been handed down for generations.
Tip: since the preparation of Caggionetti takes time, you can prepare the filling in advance and freeze it, pulling it out in the evening before the day on which you intend to use it and leaving it in the fridge to thaw slowly. Although the pasta can be prepared the night before, just put the pasta in plastic wrap, otherwise it will dry.
Preparation time: 3 hours
Cooking time: fry 1 minute
Preparation for: 40/50 Caggionetti
For the pasta :
220 grams of flour
50 grams of white wine
50 grams of oil
20 grams of water
For the stuffing :
230 grams of boiled chickpeas
250 boiled chestnuts, peeled
80 grams of rum
30 grams of cocoa
30 grams of dark chocolate
30 grams of almonds with the peel
175 grams of sugar
zest of 1/4 lemon
Boil the chestnuts in their skins in salted water, it will take about 40 minutes; then peel them.
Meanwhile, make the dough by working the ingredients very well and let stand in refrigerator for 1 hour, take care to close it in the film otherwise dry up; it is important to use the 0 flour so that when the sheet will be pulled can be elastic, since it will be very thin.
Mash the chickpeas with rum, add the chestnuts, toasted almonds in a frying pan and chop coarsely grated dark chocolate, salt and lemon peel (the ideal would be to make the filling the night before so that they can blend the flavors) .
Take the dough and roll out the strips with a small rolling pin, taking care not to create folds, so as to be able to have a very thin sheet.
Put the filling in a pastry bag and make balls spaced between them.
Brush with just a bit of water the pasta in order to seal well the Caggionetti, close it.
Put them on a tray and cover them otherwise the paste dries, the leftovers are put in the film and then still mixing with a little of water.
Fry in sunflower oil or corn oil is not too hot, must be one minute or less and must stay beautiful clear, the dough must make “bubbles.”
Let them cool and sprinkle with powdered sugar.
Enjoy your meal and have fun with this Abruzzo dish!
This recipe was created and shared on ITALIAN FOOD SECRETS by: Simona Ciampi
Author of the blog: La pasticcera Matta
Here you will find the original recipe: http://goo.gl/Yn0jmg
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