Caggionetti
The caggionetti, or "li caggiunitt" in dialect, are delicious fried desserts that are made during the Christmas period in Abruzzo. Originally from the Province of Teramo and then spread throughout the region, in every city of Abruzzo during the Christmas period these desserts are prepared and each area provides a variant in the filling. Similar to fried ravioli, the caggionetti in my country are filled with chickpeas, or chestnuts, dark chocolate and almonds. The recipe that I propose today involves the use of chickpeas, as my grandmother prepared them. In the province of Chieti and especially in Vasto, the variant includes a filling composed of chickpeas or chestnuts, combined with honey, almonds and cinnamon. In the province of Teramo, however, the filling is made using chickpeas and chestnuts, almonds or walnuts, grape jam, as well as dark chocolate, orange (peel), rum, honey and cinnamon.
The recipe at the end of Christmas lunch, they can not be missed!
IngredientsFor the dough
500 g Flour1 Egg1 glass White wine2 tablespoons Extra virgin olive oil
For the filling
500 g Chickpeas (or boiled chestnuts)200 g Dark chocolate100 g Toasted almonds4 tablespoons Sugar1 small glass liqueur for cakes
For finishing
Frying oil to taste Sugar to taste
Preparation
For the realization of the caggionetti, the night before soak the chickpeas. The next day boil them in boiling water and drain. Once cold, pass them with the vegetable mill and set aside the puree obtained. Chop the chocolate, toast the almonds and chop them. In a bowl put the chickpea puree, add the chocolate and almonds. Mix adding sugar and liqueur. On the pastry board arrange the flour in a fountain, add the egg, oil and a little at a time add the wine, until you get a smooth and firm dough. Work with the pasta machine, or with a rolling pin, and roll out a thin sheet. With a round glass, cut out many disks with a diameter of 4-5 cm and in the center of each place a tablespoon of filling. Close each half-moon diskette. In a large pot heat the oil and fry the caggionetti. As soon as they begin to brown, drain and dry them on absorbent paper.
Serve with a sprinkling of icing sugar or granulated. The caggionetti are ready to be enjoyed!
TIP Since the preparation of the caggionetti takes time, you can prepare the filling in advance and freeze it, taking it out the night before the day you intend to use it and leaving it in the fridge to defrost slowly. Even the pasta can be prepared the night before.
The caggionetti, or "li caggiunitt" in dialect, are delicious fried desserts that are made during the Christmas period in Abruzzo. Originally from the Province of Teramo and then spread throughout the region, in every city of Abruzzo during the Christmas period these desserts are prepared and each area provides a variant in the filling. Similar to fried ravioli, the caggionetti in my country are filled with chickpeas, or chestnuts, dark chocolate and almonds. The recipe that I propose today involves the use of chickpeas, as my grandmother prepared them. In the province of Chieti and especially in Vasto, the variant includes a filling composed of chickpeas or chestnuts, combined with honey, almonds and cinnamon. In the province of Teramo, however, the filling is made using chickpeas and chestnuts, almonds or walnuts, grape jam, as well as dark chocolate, orange (peel), rum, honey and cinnamon.
The recipe at the end of Christmas lunch, they can not be missed!
Ingredients
For the dough
500 g Flour
1 Egg
1 glass White wine
2 tablespoons Extra virgin olive oil
For the filling
500 g Chickpeas (or boiled chestnuts)
200 g Dark chocolate
100 g Toasted almonds
4 tablespoons Sugar
1 small glass liqueur for cakes
For finishing
Frying oil to taste
Sugar to taste
Preparation
For the realization of the caggionetti, the night before soak the chickpeas. The next day boil them in boiling water and drain. Once cold, pass them with the vegetable mill and set aside the puree obtained. Chop the chocolate, toast the almonds and chop them. In a bowl put the chickpea puree, add the chocolate and almonds. Mix adding sugar and liqueur. On the pastry board arrange the flour in a fountain, add the egg, oil and a little at a time add the wine, until you get a smooth and firm dough. Work with the pasta machine, or with a rolling pin, and roll out a thin sheet. With a round glass, cut out many disks with a diameter of 4-5 cm and in the center of each place a tablespoon of filling. Close each half-moon diskette. In a large pot heat the oil and fry the caggionetti. As soon as they begin to brown, drain and dry them on absorbent paper.
Serve with a sprinkling of icing sugar or granulated. The caggionetti are ready to be enjoyed!
TIP
Since the preparation of the caggionetti takes time, you can prepare the filling in advance and freeze it, taking it out the night before the day you intend to use it and leaving it in the fridge to defrost slowly. Even the pasta can be prepared the night before.
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